One Big Chocolate Chip Cookie

This is THE BEST cookie recipe for when you just need one. It’s big enough to share, but I won’t judge ya if you don’t.

What makes this single serve cookie recipe THE BEST?

• Size. She’s big. About a half pound to be exact. It’s big enough to share – you can even split the dough in half and make two more normal-ish sized cookies. But hey, sometimes you just need a giant cookie all to yourself.
• Easy to make. The cookie dough can be mixed by hand in one bowl. No mixer required! And it can be baked in a regular oven, or even your air fryer!
• Texture. Because of the size of this cookie, the edges get nice and crispy while the middle stays soft and perfectly gooey.
• Quick. There’s only about 20 minutes standing between you and a bakery worthy warm chocolate chip cookie.

Ingredients

• Sugars. I used both granulated and brown sugar for that classic chocolate chip cookie flavor profile. I tend to grab the dark brown sugar for extra depth of flavor, color, and chew. If all you have is light brown sugar, that’s fine!
• Salted Butter. Salted Kerrygold is my butter of choice. You want to make sure to grab a high quality butter for this recipe that contains a high percentage of fat. European butters are typically my favorite for cookie baking.
• Egg. You’ll need 1 TBSP of a whole whisked egg for this recipe. So whisk the whole egg, then add 1 TBSP of that to the dough. Save the rest to add to your breakfast, or even better – make another cookie.
• Vanilla. I recommend a high quality pure vanilla extract or vanilla bean paste.
• All Purpose Flour. The original version calls for all purpose, but I have tested this recipe with gluten free flour with great results. Just make sure if you’re gonna make the swap, you grab a 1 to 1 gluten free flour replacement that contains xanthum gum.
• Baking Soda. Just a little to give the cookies some rise and thickness.
• Chocolate. I like to use a mix of dark, semi sweet, and milk chocolate. I also use both chocolate chips AND some of a chopped chocolate bar. Chocolate chips are designed to get melty, but keep their shape, but chocolate bars will fully melt giving you those dreamy pools of chocolate throughout the cookie. Feel free to mix it up and use your favorites!

How to make One Big Chocolate Chip Cookie

Make and Chill the Dough.

In a small/medium microwave safe mixing bowl, melt the butter and allow it to cool slightly. Whisk in the granulated sugar and dark brown sugar. In a separate small bowl, whisk the egg until it’s very well combined and all one color, making sure there’s no stringy egg whites remaining. Take 1 TBSP of the whisked egg and add it to the butter sugar mixture. Add the vanilla extract. Whisk in the egg and vanilla for at least one minute or until the mixture slightly lightens in color and develops a glossy sheen.

Add the flour, baking soda, and salt and fold together with a rubber spatula. Add in the chocolate and fold to combine. Scoop the cookie dough out onto a parchment lined cookie sheet and place in the fridge to chill while you preheat your oven or air fryer. Don’t let the cookie chill for more than 10 minutes.

Bake or Air Fry.

To bake in a regular oven (pictured below) – preheat to 350 degrees. Once the oven has preheated, bake the cookie for a total of 15 minutes. Bake for 12, then remove the cookie from the oven and bang the cookie sheet on the counter 3-4 times to help it flatten and spread. You can use a spoon or rubber spatula to scoot any runaway edges back into place. Then, bake for an additional 3 minutes. Again, bang the cookie sheet on the counter 3-4 times right when you take it out of the oven and then scoot the edges back into place. Top with extra chocolate and flaky salt. Let it sit on the hot cookie sheet for 10 minutes to finish baking and firm up before trying to pick it up.

To bake in an air fryer (pictured below) – preheat it to 310 degrees and bake for a total of 12 minutes. *Note that the time and temperature can vary based on your personal air fryer. If it seems that the edges are getting too crisp before the center has had a chance to bake, try lowering the temperature by 10-15 degrees.

Once the air fryer is preheated, bake the cookie for 10 minutes, then remove it from the oven and bang the cookie sheet on the counter 3-4 times to help the cookie flatten and spread. Use a spoon or a rubber spatula to scoot any runaway edges back into place. Place the cookie back in the oven and bake for an additional 2 minutes. Again, bang the cookie sheet on the counter and scoot the edges back into place after removing it from the air fryer. Top with extra chocolate and flaky salt. Let the cookie sit on the hot cookie sheet for 10 minutes to finish baking and firm up before trying to pick it up.

Why are we banging the cookie sheet on the counter?

This will help the cookie flatten and spread so that it bakes evenly. Refer to the images below. The first image is after 10 minutes in the air fryer (12 minutes in the oven) and the second image is after banging it on the counter a few times. The cookie flattens out and creates those crinkly crisp edges. The third image is after the final 2 minutes in the air fryer, (3 minutes in the oven) banging it on the counter a second time, and topping with extra chocolate and flaky salt.

One Big Chocolate Chip Cookie FAQS

• Can I make this recipe gluten free? Yes! I have tested this recipe with a 1 to 1 gluten free flour replacement and it worked perfectly. I’d recommend using either Bob’s Redmill or King Arthur Baking.
• I can’t fit a cookie sheet in my air fryer, can I still make this recipe? Yes! Just use a sheet of parchment paper with enough overhang so that you can easily lift it from your air fryer basket.
• Can I freeze the dough for later? You can, just make sure you let the cookie dough thaw completely before baking. I would recommend letting it thaw in the fridge overnight the day before you want to bake it, then let it sit on the counter for 30 minutes before baking.
• Why is my cookie still raw in the middle? My guess is that your air fryer or oven temperature is too high. Ovens and air fryers can vary widely on size and power. If you have a smaller air fryer there won’t be much space for air circulation which can cause your cookie to get too hot too fast. Then you’ll end up with crispy edges and a raw center. Try lowering your air fryer temperature by 10-15 degrees and add an extra minute or two to your bake time.

Tools & Equipment

• Parchment Paper. I like to use these precut parchment sheets from Amazon.
• Cookie Sheet. My favorite are the cookie sheets from USA pan. You can use these half sheet pans for your regular oven, or these quarter sheet pans for your air fryer.
• XL Cookie Scoop. Although it’s one cookie, it’s A LOT of dough. I use this giant cookie scoop when making cookies from my “One Big Cookie” series. You can also just form the dough into a ball in your hands if you don’t want one more kitchen tool.
• Mixing Bowl. A small to medium sized mixing bowl is great for this recipe.
• Air Fryer. This isn’t a must have, but you CAN bake this cookie in an air fryer. I have this Breville Air Fryer that works great and even has a cookie setting. It’s a bit of an investment, but we use it every single day for everything from toast, to cookies, to chicken, salmon, and french fries! I highly recommend.

Print

If you loved this recipe for my One Big Chocolate Chip Cookie, be sure to leave a star rating and review below and tag me on Tiktok and Instagram @buuckfarmsbakery. To save this recipe for later, click on the Pinterest icon on the recipe card above, or on any of the images throughout this post.

More Recipes You’ll Love

• Peanut Butter Chocolate Chip Cookies
• Classic Easy Chocolate Chip Cookies
• Nutella Chocolate Chip Cookies
• Cookie Butter Chocolate Chip Cookies with Salted Caramel