Big Cookie Recipe

Preheat and prepare

Preheat oven to 350°F (175°C). If baking one large cookie on a 12-inch pizza pan or rimmed baking sheet, lightly grease the pan with 1 tablespoon melted butter and line with parchment paper, leaving an overhang for easy removal. If making two smaller large cookies, use two 9-inch round cake pans or two rimmed baking sheets.

Whisk dry ingredients

In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined. Set aside.

Cream butter and sugars

In a large mixing bowl, beat 3/4 cup softened unsalted butter with 1/2 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2–3 minutes with an electric mixer at medium speed. Scrape down the bowl as needed.

Add eggs and vanilla

Add 1 large egg, 1 large egg yolk, and 2 teaspoons vanilla extract to the butter-sugar mixture. Beat until fully incorporated, about 30–45 seconds. The mixture should be glossy.

Combine wet and dry

With the mixer on low speed, gradually add the dry flour mixture into the wet ingredients until just combined. Do not overmix. The dough will be thick and slightly sticky.

Fold in mix-ins

Using a spatula, fold 1.5 cups semisweet chocolate chips and 1 cup roughly chopped macadamia nuts into the dough until evenly distributed. Reserve a handful (about 2 tablespoons each) of chips and nuts for topping if you want a decorative finish.

Shape the big cookie

Transfer all the dough to the prepared pan and use an offset spatula or the back of a large spoon to spread it into a single round about 10–11 inches in diameter and roughly 1/2 to 3/4 inch thick. If making two cookies, divide dough evenly and shape each to about 8–9 inches diameter. Press the reserved chips and nuts gently onto the top for a pretty finish.

Bake

Bake in the preheated 350°F (175°C) oven for 18–24 minutes for one large cookie (12-inch pan) or 14–18 minutes for 2 smaller cookies. The edges should be golden brown and the center set but slightly soft — avoid overbaking to keep the cookie tender.

Salt and cool

If using, sprinkle about 1/4 teaspoon coarse sea salt evenly over the cookie immediately after removing it from the oven. Let the cookie cool on the pan for 12–15 minutes to firm up, then transfer (with the parchment) to a wire rack to cool further. For cleaner slices, cool completely before slicing. For warm servings, transfer after 12–15 minutes and serve slightly warm.

Serve and store

Slice into wedges like a cookie pie and serve warm or at room temperature. Store any leftovers airtight at room temperature for up to 3 days or freeze portions tightly wrapped for up to 1 month.