Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Oversize Triple-Chocolate Chip Cookie
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- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 323
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 48 mg
- Sodium
- 172 mg
Make one big cookie with bittersweet, semisweet and white chocolate chips that is cut into wedges to share (or not).
- Level: Easy
- Total: 1 hr 15 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 323
- Total Fat
- 16 g
- Saturated Fat
- 10 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 1 g
- Sugar
- 29 g
- Protein
- 3 g
- Cholesterol
- 48 mg
- Sodium
- 172 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment.
- Whisk together the flour, baking soda and salt in a small bowl; set aside.
- Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Whisk in the dark brown sugar and granulated sugar until smooth; whisk in the egg and vanilla until blended. Stir in the flour mixture until just incorporated. Stir in the bittersweet, semisweet and white chocolate chips.
- Transfer the dough to the center of the prepared baking sheet. Spread the dough into an 8-inch circle about 1/2 inch thick. Bake the cookie, rotating halfway through, until the top is golden brown, the edges are set and the center is still soft, 22 to 25 minutes. Cool for a few minutes on the baking sheet, then use a large spatula to transfer the cookie to a wire rack to cool. Slice the cookie into wedges.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
