I live with a few cookie monsters. Especially my oldest. He can sniff out any cookie from a mile away! One of my goals in life is to train him to make the best chocolate chip cookies on his very own. Whenever I pull out the ingredients, he is right by my side ready to help.
A few years ago we were at the mall and he saw his
very first giant cookie. You know the ones. All covered in bright colored (slightly disgusting) frosting. Being 5 years old at the time, his mind was
completely blown that there was such a thing in the world! He begged and begged
that we buy him one, in which he was totally disappointed that we
settled for a regular size one. Seeing his little sad face pulled on my
mom heartstrings but, I have a hard time buying things I know I can
make myself a thousand times better at home.
His
birthday was just a few weeks away after that mall trip and I wow-ed him by making him his
very own giant cookie instead of birthday cake. He’s
requested every year since!
Homemade
chocolate chip cookies are a staple around my house and I use my go-to
recipe for this ‘larger’ version! I love that I can make something so
spectacular with just simple and basic ingredients.
Giant Chocolate Chip Cookie
1 1/2 sticks unsalted butter, melted and cooled
1 cups brown sugar
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1 whole egg + egg yolk
2 tsp vanilla extract
2 1/4 cups all purpose flour
1 cups chocolate chips, milk or semi-sweet
1. Preheat oven to 325°.
2. In a large bowl, beat together melted butter,
brown sugar, sugar, baking soda and salt.
3. In a small bowl, whisk
together eggs and vanilla. Add egg mixture to sugar mixture. Mix well.
4. Stir in flour until halfway combined.
5. Add in chocolate chips and mix
until flour has just become combined.
6. Place all of cookie dough onto a 15″ round stone or pan. Hopefully yours is as “loved” as mine!
7.
Using your hands, evenly spread out dough into a round disk. Leave
about 2 inches around the edges because your cookie will spread during
baking.
8. Bake your cookie for about 20-25 minutes or until lightly golden brown and done in the center.
9.
Let it cool on the pan for about 15 minutes. Using a spatula, gently
slide it between the cookie and the pan to loosen if needed.
You
can cut it into squares, or triangles. With my family of boys, we just
dig in and break off pieces and enjoy with a large glass of cold milk!
This recipe is linked up – Wow Me Wednesday, Creative Collection, Super Saturday, Link Party Palooza, Link Party Palooza,
