This is my go-to solution when I need instant cookie gratification but don’t want a tray full of small cookies: two huge chocolate chip cookies. I first made this version on a rainy afternoon when I only wanted one big warm cookie to curl up with and watch a movie. The dough comes together in minutes, uses ingredients you probably already have, and bakes into a crisp-edged, soft-centered marvel. The texture is what sold me the first time—the edges provide a gentle crunch while the center stays tender and gooey, perfect for dunking in milk or eating straight from the pan.

I can still remember the way my partner’s eyes lit up when I broke one in half and chocolate stretched between the pieces like a decadent ribbon. It’s a recipe that feels indulgent but honest: no fancy techniques, just small measurements and a big payoff. It makes exactly what the title promises—two enormous cookies with the kind of comforting, nostalgic flavor that reminds me of bakery counter slices and childhood baking sessions. Make one for a movie night, or both if you’re feeding an extremely cookie-happy crowd.

Ingredients

• Butter (3 tablespoons): Use high-quality unsalted butter, softened but not melted. I like Plugrá or Kerrygold for richer flavor. Softening means it gives easily when pressed—too warm and the dough will spread excessively in the oven.
• Packed brown sugar (3 tablespoons): I prefer light brown sugar for a hint of molasses; it keeps the cookie moist and deepens the flavor. Pack it firmly into the spoon for accurate measurement.
• White sugar (1 1/2 tablespoons): Adds lift and a touch of crispness to the edges. You can increase to 2 tablespoons if you like a slightly crisper rim.
• Vanilla (1/4 teaspoon): Use pure vanilla extract when possible—its aromatic notes round out the chocolate and caramel flavors.
• Egg yolk (1): The single yolk contributes richness and chew without adding the extra liquid of a whole egg.
• All-purpose flour (1/3 cup + 2 tablespoons): This small total—about 60 grams—creates a soft dough. Spoon flour into the measuring cup and level it for accuracy; too much flour will make the cookie cakey.
• Cornstarch (1 teaspoon): A tiny addition that helps create tender crumb and a slightly puffy center.
• Baking soda (1/4 teaspoon): Provides a touch of lift and helps with browning.
• Kosher salt (1/4 teaspoon): Balances sweetness; finish with a pinch of flaky sea salt on top if you like contrast.
• Chocolate chips (1/4 cup): Semi-sweet chips work well; Ghirardelli or Nestle Toll House are reliable. Reserve a few extra chips to press on top before baking for a bakery look.

Instructions

Preheat the oven: Set the oven to 350 degrees Fahrenheit (177 degrees Celsius) and position a rack in the middle. Use a light-colored baking sheet for even browning; dark pans can make the bottoms brown too quickly. Mix the wet ingredients: In a medium bowl, combine 3 tablespoons very soft butter, 3 tablespoons packed brown sugar, 1 1/2 tablespoons white sugar and 1/4 teaspoon vanilla. Beat or stir vigorously until the mixture is smooth and cohesive—about 30 to 45 seconds. Add 1 egg yolk and mix until fully incorporated; this yields a glossy, slightly thick batter base. Incorporate the dry ingredients: Sift or whisk together 1/3 cup plus 2 tablespoons all-purpose flour, 1 teaspoon cornstarch, 1/4 teaspoon baking soda and 1/4 teaspoon kosher salt. Fold the dry mix into the wet ingredients with a spatula until a soft dough forms. Scrape the bowl so there are no streaks of flour—do not overmix; stop when there are no dry patches. Add the chocolate: Stir in 1/4 cup chocolate chips until distributed through the dough. If you like extra pockets of melted chocolate, press a few additional chips onto the top of each formed ball just before baking. Shape and bake: Divide the dough into two even balls. Place them on a parchment-lined or lightly greased baking sheet with plenty of space to spread. Bake for 10 to 12 minutes. Watch for edges to be lightly golden and the center to look set but still soft—remove for a gooier center, leave an extra minute for a firmer interior. Rest and serve: Let the cookies rest on the baking sheet for 10 to 15 minutes so they stabilize and finish setting. This resting time firms the structure while keeping the interior tender. Transfer to a plate or eat warm straight from the pan.

Storage Tips

Store any leftover cookies in an airtight container at room temperature for up to 3 days. To retain chewiness, place a slice of bread or a damp paper towel under a layer separator—the moisture helps keep the interior soft. For longer storage, freeze whole cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Reheat from frozen in a 300 degree Fahrenheit oven for 6 to 8 minutes or in the microwave for 12 to 18 seconds for a quick warm-up.

Ingredient Substitutions

If you’re out of brown sugar, use white sugar plus 1/2 teaspoon molasses per tablespoon to mimic the depth. Swap the chocolate chips for chopped chocolate bars if you want larger molten pockets—use about the same volume. For a dairy-free version, use a vegan butter stick and check the chocolate chips are dairy-free; the texture will be slightly different but still satisfyingly tender. To reduce sweetness, lower the white sugar to 1 tablespoon and increase the brown sugar to 4 tablespoons for more caramel notes.

Serving Suggestions

Serve these oversized cookies on a small platter split between two people, accompanied by cold milk, a scoop of vanilla ice cream, or espresso. For a decadent dessert, sandwich slightly cooled halves with softened ice cream and press gently to create a cookie-ice-cream sandwich—wrap and return to the freezer for a firmer treat. Garnish with flaky sea salt or a dusting of cocoa powder for a café-style presentation.

Cultural Background

Large-format cookies are a playful twist on a long American tradition of chocolate chip cookies, which originated in the 1930s when Ruth Graves Wakefield famously added chopped chocolate to her cookies. The oversized version draws from bakery trends that favor single-serving showpieces over trays of small biscuits. This style celebrates indulgence and sharing—halving a giant cookie taps into the communal aspect of dessert and conjures memories of bakery counters where the big slice is the prized choice.

Seasonal Adaptations

In winter, stir in a pinch of ground cinnamon and use dark chocolate for deeper notes; top with a flake of sea salt. For summer, fold in 2 tablespoons of chopped dried fruit or toasted coconut for brightness. Holiday variations include adding 1/4 teaspoon ground ginger and swapping half the chips for chopped peppermint candy. The dough is forgiving, so small tweaks can shift the cookies into seasonal flavor territory without changing technique.

Meal Prep Tips

Prepare several dough balls and freeze them individually for grab-and-bake treats throughout the week. Keep dough balls in a labeled freezer bag; when you want a cookie, place frozen balls on a baking sheet and add a minute or two to the bake time. This approach is perfect for last-minute desserts or when a single warm cookie is needed without the prep time. Use silicone molds or parchment for consistent shapes and easy transfer.

These two giant cookies are a small project with an outsized reward—simple enough for weeknights, special enough for gatherings. Try the basic method, then personalize it; you’ll soon have a version that becomes your signature go-to.