now that's what I call a cookie

Giant Chocolate Chip Cookie

makes one big 12 inch cookie

INGREDIENTS:

1 1/4 cups all purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 stick (1/2 cup or 113g) unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup sugar
1 egg

1 1/2 tsp vanilla

1 cup semi-sweet chocolate chips, plus extra for garnish

1/2 cup chopped pistachios, walnuts or pecans (optional)

METHOD:

1. Preheat oven to 325F (160C). Grease a 12 inch pizza pan or cast iron skillet.

2. In a small bowl, whisk together flour, baking soda, salt. Set aside.

3. In a large bowl, beat butter and sugars until fluffy. Beat in egg and vanilla until well combined.

4. On low speed stir in the dry ingredients until well-blended and smooth.

5. Add chocolate chips and nuts (if using) and mix by hand.

6. Use a spatula and spread cookie dough evenly in pan, leaving an 1 inch border between the dough and the lip of the pan.

7. Bake for 25-30 minutes until the cookie is set in the middle and the edges begin to brown. Remove from oven and place extra chocolate chips over top. Let cookie cool in pan for 10 minutes before serving or transfer to a wire rack to cool completely. Cookie will stay fresh in an air tight container up to 3 days.

TIPS:

- cookie dough can be made ahead and stored in the fridge up to 3 days until ready to use

- cooled cookie can be decorated with icing and sprinkles for a cookie gram or cookie cake

- if baking the cookie in a cast iron skillet, serve warm with ice cream or warmed pouring cream