When I was a child (maybe 5 or so) I had a conversation with my mother one evening after school. I told her “I want a giant cookie.” I remember this conversation distinctly. For some reason, I thought this cookie would be made in a frying pan, not baked, and I could envision it being fried as I spoke to her. She told me “Okay.”
My unsuspecting self didn’t realize at the time she said okay more to get me to stop nagging her than anything else and not because she planned to make this cookie. By the time I was about 11 I had figured out the truth. Many years into my adulthood and still, no giant cookie. There was an attempt circa 2011 by my sister, a valiant effort I must admit. However, the giant cookie of my dreams contains chocolate. So here is my attempt to finally satisfy that long burning desire for a giant cookie.
To make this cookie you need a good recipe. My recipe is adapted from one on Joy of Baking (my baking queen) and it makes a soft cookie. I figured this would be easier for slicing as giant cookies are meant to be shared.
WHAT YOU NEED
1) 1/2 cup (113g) butter at room temperature
2) 1/3 cup (75g) of granulated sugar
3) 1/3 cup (75g) brown sugar– I used coconut sugar
4) 1 egg
5) 1 tsp vanilla extract
6) 1 1/4 cup (150g) of flour
7) 1/2 tbsp baking soda
8) Chocolate morsels -use as much or as little as you want
9) Nuts – use as much or little as you want
10) Baking dish -I used a shallow 9” glass dish
11) Cocoa powder – I used 1 heaping tbsp
Chocolate wafers and nuts
1) Cream cheese
2) Icing sugar
3) Chocolate sprinkles
Cream cheese and Icing sugar
Cocoa and sprinkles
WHAT TO DO
1) Heat oven to 375 F (190 C)
2) Grease or line dish – To allow for easy removal
3) Beat butter until creamy then add both white and brown sugar and beat until fluffy.
Creamed butter and sugars
Butter and sugar mixture
4) Add egg and vanilla extract and mix
5) Separately, mix flour and baking soda and add to mixture and mix well.
6) Separate the mixtures into two equal parts.
Separated cookie mixture
7) Add cocoa powder and chocolate morsels to one half mixing well.
Mixed in Cocoa
8) To the other half of mixture, add crushed nuts
9) Place mixture in refrigerator for about 30 minutes just to firm up slightly
10) Add mixture in alternating dollops into baking dish.
Mixture placed in dish
11) Bake for 15 minutes or until baked through
Mix some softened cream cheese with Icing sugar until desired texture and sweetness. I started with approximately 2 tbsp of cream cheese and 1/2 cup of Icing sugar.
Top cooled cookie with icing and add sprinkles
Cookie with icing
Slice and serve
Finally, a chocolate giant cookie. Lol. This was awesome. I think this is a great alternative for a birthday cake (for that weird friend who doesn’t like cake) or a dessert with a difference if you’re entertaining.
The chocolate and nuts expectedly go beautifully together. The cookie is soft so it’s easy to slice and eat but not as fluffy as a cake. The cream cheese Icing gave a nice contrast to the decedent almost bitter dark chocolate and the saltiness of the nuts.
(Mummy, I’m still waiting…)
Give this one a try and have an awesome day.