March 4, 2021

Ricardo Larrivée’s Giant Chocolate Chip Cookie

Recipe: Ricardo Larrivée

Prep Time: 20 minutes

Total Time: 40 minutes

Try this Giant Chocolate Chip Cookie recipe from Ricardo Larrivee’s new cookbook, Sheet Pan Everything.

This sweet recipe makes ooey-gooey soft cookies which you can cut into 24 (or just carve out a giant one for yourself!)


  • 1 1/2 cups (225 g) unbleached all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 1/4 cups (265 g) brown sugar
  • 1 egg
  • 1 egg yolk
  • 6 oz (170 g) dark chocolate, chopped


Yield: Serves 12

  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Butter a small 13 x 9-inch (33 x 23 cm) sheet pan and line with parchment paper, letting it hangover two sides.
  2. In a bowl, combine the flour, baking soda and salt.
  3. In another bowl, cream the butter and brown sugar with awooden spoon. Add the egg and egg yolk. Mix until smooth. Add the dry ingredients and chocolate. Using a spatula, spread the batter out evenly on the sheet pan.
  4. Bake for 20 minutes or until the cookie is slightly golden but still soft in the center. Let cool completely. Cut into squares. The cookie will keep for 3 days in an airtight container at room temperature.

Note: This batter also works well to make individual cookies. Form eight balls, using 2 tbsp 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 7 to 9 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.