GIANT Chocolate Chip Cookie — 5 stars

Sometimes, making a regular dessert a new way instantly increases the dessert’s appeal. That’s definitely the case for giant chocolate chip cookies. Everyone (okay, most people) loves chocolate chip cookies, and turning the cookie into a cake/pie is just fun. I found a recipe here for a giant chocolate chip cookie.  Quick and easy — my kind of entertaining treat.

I’ve now made this recipe four times, each with tremendous success.  One trick is to let the dough sit in the fridge overnight.  You’ll be able to taste the buttery richness of the dough if you do this.  And really, when you’re using a stick and a half of butter in a recipe, shouldn’t you be able to taste the benefits of the butter?  Aside from that, there’s no trick to this recipe.

I always plan to make buttercream or royal icing and pipe some decorations on the cookie.  I never actually do this, but I think it’s a good idea (you may be more ambitious or able to execute more than me). I make this recipe in a disposable 12″ pizza pan. You can just press the dough into a circle on a baking sheet if you don’t want to use a pizza pan, or you can press the dough into a 9×13 pan if that suits your fancy.  Without further ado, though, the recipe is below.

Ingredients
1/2 cup white sugar
1 cup brown sugar
3/4 cup butter, melted and cooled
2 egg
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 1/4 cup flour
1 cup chocolate chips (I prefer dark chocolate chips)

Directions
1. In a medium bowl, cream together the sugars and butter. Add the eggs and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
2. Cover the dough, and let sit in the fridge for around 24 hours. (In a pinch, skip this step.) Remove the dough from the fridge and let it sit until pliable, about 10-15 minutes.
3. Grease the pizza pan (or whatever you’re using) with butter, or Crisco with Flour spray, or just use a sheet of aluminum foil.
4. Press the dough into the pizza pan, spreading the dough to about 1/4 or 1/2 inch inside the very edge of the pan. (Or, if you don’t care about the cookie being slightly larger than the pan, do what I do and press the dough to the edges.)
5. Bake at 350 for about 15 minutes, or until it is just barely golden brown.

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