Easy One Bowl Extra Large Chocolate Chip Cookie Recipe
Okay, here’s the cookie cheat code: giant, chewy, slightly ridiculous chocolate chip cookies made in one bowl so you can lie to yourself about being a pastry wizard and also avoid washing a dozen dishes. They’re oversized because tiny cookies are a commitment I’m not making, one-bowl because my sink is already emotionally overburdened, and chocolate-studded because life is short and so should dessert be. Try them when you want to impress without trying, when you need a hug in dough form, or when you need something to distract everyone while you hide the good snack in the back of the freezer.
Once, I tried to be classy and serve these at a friend’s for movie night. Husband decided the “extra large” part meant “portable” and walked out with a cookie the size of a frisbee. He paraded it like a trophy, tripped over the dog, and somehow managed to fling a chunk straight at the TV. Two seconds of stunned silence, then the kids cheered because cookies are apparently worth risking electronics. I laughed until I realized I had to explain to the host why there were chocolate fingerprints on her couch. Also, I learned husbands have no spatial awareness when cookie-proofing a living room.
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Why You’ll Love This Easy One Bowl Extra Large Chocolate Chip Cookie Recipe
– You get giant cookies without a giant production—one bowl, one spatula, minimal self-control.
– They forgive mistakes. Overmix? Still fine. Underbake? Chewy and decadent. Burn them? Cry and call it “artisan.”
– Crowd pleaser. Bring one to a party and you’ll instantly be unofficially in charge of snacks forever.
– Baking therapy. If you need an excuse to eat chocolate for breakfast, these are valid.
Time-Saving Hacks
– Use melted butter because stirring solid butter is optional manual labor and I am not your foreman. Also: faster.
– Toss the wet and dry straight into the same bowl. It feels wrong, but it’s the sort of wrong that ends up on everyone’s plate.
– Freeze dough spoonfuls on a sheet, then bake from frozen. Fewer decisions later = more dignity preserved.
Serving Ideas
– With a glass of cold milk because nostalgia and because it helps with the inevitable sugar coma.
– Serve with coffee if you’re pretending this is a civilized brunch and not a sugar ambush.
– Serve with wine if the kids drove you nuts that day. Wine hides crumbs and moral ambiguity.
– Keep it simple: warm one, split in half, and eat it like a sandwich. No forks, no remorse.
What to Serve It With
A scoop of vanilla ice cream (because what isn’t improved by ice cream?), flaky sea salt for dramatic contrast, or just shove it into a packed lunch and pretend it’s a cookie-shaped motivational speech.
Tips & Mistakes
– Don’t overcrowd the baking sheet. These cookies like personal space.
– If the edges brown faster than the center, your oven is lying to you—or you just wanted crispy edges and soft middles; either way, own it.
– Use decent chocolate. You’ll notice. Your guests will notice. Pretend you planned it.
– Chill the dough for 15 minutes if you want slightly thicker cookies. Skip chilling if patience is not your thing.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. If you actually have leftovers, keep them in an airtight container at room temp for 2–3 days or in the fridge up to a week. Reheat for 8–10 seconds in the microwave—just enough to melt the chocolate but not your dignity.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add nuts for crunch, throw in espresso powder for grown-up vibes, or swap half the chocolate for caramel bits if you enjoy living dangerously.
Frequently Asked Questions
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Easy One Bowl Extra Large Chocolate Chip Cookie Recipe
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 cup unsalted butter melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups chocolate chips semi-sweet
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix melted butter, brown sugar, and granulated sugar until well combined.
- Add the eggs and vanilla extract; mix until smooth.
- In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in chocolate chips.
- Drop dough by large spoonfuls onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.