Giant chocolate chip cookie

Directions

1. With the rack in the middle position, preheat the oven to 375°F (190°C). 
2. Butter a small 13x9-inch (33x23cm) sheet pan and line with parchment paper, letting it hang over two sides. 
3. In a bowl, combine the flour, baking soda and salt. In another bowl, cream the butter and brown sugar with a wooden spoon. Add the egg and egg yolk. Mix until smooth. 
4. Add the dry ingredients and chocolate. 
5. Using a spatula, spread the batter out evenly on the sheet pan. Bake for 20 minutes or until the cookie is slightly golden but still soft in the center. 
6. Let cool completely. Cut into squares. The cookie will keep for three days in an airtight container at room temperature.

NOTE: This batter also works well to make individual cookies. Form eight balls, using two tablespoons of batter for each one, and place on a sheet pan lined with a silicone mat or parchment paper. Bake at 375°F (190°C) for seven to nine minutes or until the cookies are slightly golden but still soft in the center. Let cool on the sheet pan. Repeat with the remaining batter. The recipe will yield 24 cookies.

Excerpted from Sheet Pan Everything by Ricardo Larrivee.Copyright © 2021 Ricardo  Media.Published  by  Appetite  by  Random  House®,  a  division  of Penguin  Random  House  Canada  Limited.  Reproduced  by  arrangement  with the Publisher. All rights reserved.