Colossal Cookie


  • 1½ cups all purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • ½ cup butter or margarine, softened
  • ¾ cup brown sugar, packed
  • 3 tablespoons sugar
  • 1 egg
  • 1½ tsp vanilla
  • 1 to 1¼ cups semisweet chocolate chips


  1. In a small bowl, mix flour, baking soda and salt; set aside.
  2. In a large mixer bowl, beat the butter, brown sugar and sugar at medium speed until creamy.
  3. Beat in egg and vanilla.
  4. At low speed, gradually beat in flour mixture until well blended.
  5. Stir in 1 cup chocolate chips.
  6. Place dough in refrigerator and 1½ hours or in freezer for 45 minutes or until well chilled, but nor hard (chilling makes the dough less sticky and helps prevent excessive spreading during baking).
  7. Grease a 12-inch round metal or foil baking pan.
  8. Place dough in center of pan. Press evenly to within 1½ inches of edge of pan. If desired, sprinkle additional ¼ cup chocolate chips on top, pressing down lightly.
  9. For easier handling, place foil pan on a baking sheet. Bake in center of a preheated 325° oven for 25 to 30 minutes or until edges are form and no indention remains in center of cookie when lightly touched.
  10. For a softer cookie, bake the minimum time. Place foil pan on a wire rack and cool cookie completely.
  11. When cool, remove cookie from pan and wrap tightly in plastic wrap. Overwrap with foil to retain freshness. Store in a cool place.
  12. If desired, decorate cookie with frosting.