This is the giant cookie for moments when you want plenty of chocolate and very little fuss. Crisp edges, a soft, chewy center, and generous pockets of milk and white chocolate make one large round that slices like a cake and disappears in minutes.
Ingredients
- All-purpose flour — 11.6 oz | 330 g
- Brown sugar — 5.3 oz | 150 g
- Unsalted butter, softened — 5.3 oz | 150 g
- Cornstarch — 2.5 oz | 70 g
- Eggs — 2
- Vanilla sugar — 1 packet (0.3–0.4 oz | 8–10 g)
- Milk chocolate chips — 3.5 oz | 100 g
- White chocolate, chopped — 3.5 oz | 100 g
How to make it
- Preheat the oven to 347°F | 175°C. Line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter with the brown sugar and vanilla sugar until light and fluffy, 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition until smooth.
- Whisk the flour with the cornstarch and sift it into the butter mixture. Stir with a spatula until you have a soft dough with no dry streaks.
- Fold in the milk chocolate chips and white chocolate, reserving a small handful for the top.
- Transfer the dough to the baking sheet and shape it into one large circle, 9.4–10.2 in | 24–26 cm across and about 0.8–1 in | 2–2.5 cm thick. Scatter the reserved chocolate over the top.
- Bake for 20–24 minutes, until the edges are golden and the center is soft and just slightly underbaked. The middle should spring back lightly when pressed.
- Let the cookie cool on the baking sheet for 15 minutes, then carefully move it to a wire rack. Slice like a cake and serve warm or completely cooled.
Nutrition
| Nutrition | Per serving (1/8) |
|---|---|
| Calories | ≈545 kcal |
| Protein | ≈7 g |
| Fat | ≈24 g |
| Carbs | ≈74 g |
FAQ
Can I replace the cornstarch?
Yes. Replace the cornstarch with the same amount of flour for a slightly denser, less tender cookie. Cornstarch or potato starch both work in a 1:1 ratio.
How do I know the cookie is done without overbaking it?
The edges should be golden and set, while the center stays soft but not raw. The surface looks dry and the middle springs back slightly when lightly pressed — that’s your cue to take it out.
Can I bake this cookie in a skillet?
Yes, use a 9.4–10.2 in | 24–26 cm cast-iron skillet: grease it with butter or line it with parchment, spread in the dough, and bake for about the same time, adding 2–3 minutes if needed.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
📹 Watch video recipe in our Telegram channel
Tips and variations
- For a stronger vanilla note, use vanilla bean paste together with the vanilla sugar.
- For a deeper flavor contrast, replace part of the milk chocolate with dark chocolate.
- For caramel notes, add a handful of caramel chips or crushed toffee.
- Slice only after a short cooling time: if it is too hot, the cookie will crumble; if it is too cold, the center loses its chew.