giant chocolate chip cookie cut into wedges

Giant Chocolate Chip Cookie

What is be better than a chocolate chip cookie A giant chocolate chip cookie!
Course Baking, Tea Time
Cuisine American
Keyword Biscuit, cookie
Skill Level very easy
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 24
Calories 208kcal
Author Jacqueline Bellefontaine


  • 225 g butter softened
  • 125 g light muscovado sugar
  • 100 g caster sugar
  • 1 large free-range egg room temperature
  • 2 tsp vanilla extract
  • 1 tsp Bicarbonate of soda (baking soda)
  • 350 g plain flour (all purpose)
  • 200 g plain chocolate chips (dark)


  • Preheat the oven to 180℃ (160℃ fan)/350°F/gas mark 4. Lightly grease a 25cm (10in) loose bottom cake tin
  • Beat the butter and sugar together until light and fluffy. Add the egg and vanilla and beat well.
  • Sift the flour and bicarbonate of soda into the bowl and beat to combine. Stir in the chocolate chips. Tip the mixture into the cake tin and press out level (Emilie does this with lightly wetted fingers).
  • Bake the cookie 30 minutes, until risen and golden and a skewer inserted into the centre of the cookie comes out clean.
  • Allow to cool in the tin. Serve cut into wedges


Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only.


Calories: 208kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 124mg | Potassium: 74mg | Fiber: 1g | Sugar: 12g | Vitamin A: 250IU | Calcium: 15mg | Iron: 1.3mg