You can't go wrong with a Giant Chocolate Chip Cookie! A 12" chocolate chip cookie that is fun for a sweet treat, to celebrate any Holiday or special occasion, or even a birthday. Top with chocolate buttercream frosting and sprinkles or eat it plain like a cookie pizza.
Preheat oven to 350°. Spray an 11-inch tart pan with cooking spray. Set aside.
In a small bowl combine the flour, cornstarch, baking soda, and salt. Stir with a whisk to break up any clumps.
In a mixing bowl with a hand mixer, or use a stand mixer, beat the butter, brown sugar, and sugar together until it's combined and lighter in color. About 1-2 minutes.
Add the egg and vanilla extract. Beat together just until combined.
Dump the dry ingredients into the butter mixture and beat, on low speed, until combined. * Mixture may appear crumbly (and not like normal cookie dough), which is normal, but if you press some dough between your fingers it should form into a dough shape.
Stir in the chocolate chips.
Press the dough into the prepared tart pan. Cook for 17-22 minutes. Edges will be golden brown and the middle should look done and puffy. Top of the cookie will also look wrinkly. Don't overbake or else the cookie won't be soft at all once it's cooled. The cookie will continue cooking slightly more as it cools in the tart pan.
Let the cookie cool in the tart pan completely before frosting it or slicing it.
TART PAN :This recipe works best when using a tart pan. The tart pan has sides on it and the bottom of the tart pan comes out so it's easy to cut this giant cookie. I have only ever made this recipe using a tart pan so I can't say for sure, or guarantee the results, if you choose to use anything else. I am not sure how well the dough would cook without being formed in the tart pan. This is the tart pan that I use (not an affiliate link)