The Big Cookie
A rich, chocolatey cookie baked in a round pan with crispy edges and gooey center, perfect for chocolate lovers and ideal for sharing with friends and family.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a round pizza pan.
- In a large bowl, cream together the butter and sugars until fluffy.
- Beat in the egg and vanilla until well blended.
- Add the flour, soda, and salt.
- Mix well with a wooden spoon.
- Stir in the chocolate chips until evenly distributed.
- Spread the dough mixture evenly to the edges of the pan.
- Bake for 15 to 20 minutes or until golden brown.
- Let cool, then cut into 16 wedges.
Tips & Substitutions
To ensure a perfectly chewy texture, avoid overmixing the dough once you add the flour. If you prefer a richer flavor, consider substituting half of the white sugar with brown sugar. For a fun twist, try adding nuts or dried fruit, which can create a delightful contrast. This Big Cookie pairs beautifully with a scoop of vanilla ice cream for a decadent dessert.
Serving Suggestions
Serve the Big Cookie warm, cut into wedges, and accompanied by a glass of cold milk or a hot cup of coffee. For an added treat, drizzle with chocolate or caramel sauce, or sprinkle with sea salt. This cookie is a great addition to dessert platters, alongside other favorites like Old-Fashioned Butterscotch Refrigerator Cookies or Heavenly Divine.
Storage & Reheating
Store any leftover Big Cookie in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookie wedges individually wrapped in plastic wrap and then placed in a freezer bag for up to 3 months. Reheat in the oven at 300°F for about 5-10 minutes for a fresh-baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of The Big Cookie contains roughly 307 calories, with 2g protein, 24g carbohydrates, and 22g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use margarine instead of butter?
Yes, you can substitute margarine for butter in this recipe, but it may slightly alter the flavor and texture. Opt for a stick margarine for the best results, as tub margarine often contains more water, which can affect the dough consistency.
What if I don't have chocolate chips?
If chocolate chips are unavailable, you can chop up a chocolate bar or use other mix-ins like M&Ms, white chocolate chips, or even butterscotch chips. This is a versatile recipe, so feel free to get creative with your favorite flavors.
Can I make this cookie gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the baking soda is gluten-free as well, and be mindful of cross-contamination if you're serving someone with a severe allergy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).