Giant chocolate chip cookie! | Easy cookie recipe!

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

dairy-free chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: regular chocolate chips

Dark chocolate has less sugar and more antioxidants.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

In a medium bowl, combine 1.5 cups of all-purpose flour, 0.5 teaspoon of baking soda, 0.5 teaspoon of baking powder, and 0.5 teaspoon of fine sea salt. Whisk together and set aside.

In a separate large bowl, combine 0.5 cup of softened salted butter, 0.25 cup of granulated white sugar, and 0.75 cup of packed brown sugar. Cream together using a hand mixer on medium low for 2-3 minutes until well combined.

Add in 1 large room temperature egg and 2 teaspoons of pure vanilla extract. Continue mixing on medium low for another 1-2 minutes until well incorporated and the mixture is light and airy.

Add half of the dry ingredients to the wet mixture and mix on low until just combined, scraping down the sides of the bowl.

Add the remaining dry ingredients and mix on low until just combined, ensuring no streaks of flour remain. Do not over mix the dough.

Add 1 cup of chocolate chips to the dough, saving 2-3 tablespoons for topping. Use a spatula to mix until combined, ensuring even distribution of chocolate chips.

Prepare a 10-inch springform pan by lightly buttering the bottom and sides. Spread the cookie dough evenly into the bottom of the pan, packing it down to the edges.

Sprinkle the reserved chocolate chips over the top of the cookie dough for presentation.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes until golden brown. Allow to cool in the pan for 20-30 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens