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One Big Chocolate Chip Cookie

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  • Author: Elizabeth Buuck
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 min + 10 minute Chill
  • Yield: 1 XL Cookie 1x

Description

One big single serve chocolate chip cookie thats crispy on the edges and soft and chewy in the middle, packed with chocolate, and can be made in the air fryer!


Ingredients

Scale
  • 2 TBSP (27g) Salted Butter, melted and cooled slightly
  • 1 TBSP (20g) Granulated Sugar
  • 2 TBSP (40g) Dark Brown Sugar (can sub light brown sugar)
  • 1 TBSP (17g) Whole Whisked Egg
  • 1/4 tsp Pure Vanilla Extract
  • 6 TBSP (50g) All Purpose Flour
  • 1/4 tsp (3g) Baking Soda
  • Pinch of Sea Salt
  • 3 TBSP (45g) Chocolate – I used a mixed variety see notes below
  • Flaky Salt, optional

Instructions

  • In a small mixing bowl, melt the butter and let cool slightly.
  • Add the sugars and whisk to combine.
  • In a separate small bowl, whisk the egg until fully combined with no stringy egg whites remaining.
  • Add 1 TBSP of the whisked egg and the vanilla to the butter/sugar mixture. Whisk for 1 minute or until it develops a glossy sheen and lightens slightly in color.
  • Fold in the flour, baking soda, and salt.
  • Fold in the chocolate.
  • Scoop dough onto a parchment lined cookie sheet and place in the fridge for 10 minutes while you preheat your oven or air fryer.
  • Preheat your air fryer to 310 degrees or your regular oven to 350 degrees.
  • For air fryer – bake a total of 12 minutes. Take the cookie out after 10 minutes and bang the cookie sheet on the counter 3-4 times to help it flatten and spread. Use a rubber spatula to scoot any runaway edges back into place. Bake for an additional 2 minutes, and bang on counter again. Top with extra chocolate and flaky salt.
  • For Regular Oven – ┬ábake a total of 15 minutes. Take the cookie out after 12 minutes and bang the cookie sheet on the counter 3-4 times to help it flatten and spread. Use a rubber spatula to scoot any runaway edges back into place. Bake for an additional 3 minutes, and bang on counter again. Top with extra chocolate and flaky salt.
  • Let the cookie sit on the counter for 10 minutes on the hot cookie sheet so that it can finish baking and firm up enough to handle.

Notes

*For chocolate – I used 1 TBSP (15g) Mini Semi Sweet Chocolate Chips, 1 TBSP (15g) Dark Chocolate Chips, & 1 TBSP (15g) Chopped Milk Chocolate Bar. Plus extra chocolate to put on top of the cookie after it bakes.