Giant chocolate chip cookies

The recipe for these cookies is adapted from one by Peter Reinhart, the chef and author of “The Bread Baker’s Apprentice.”
Ingredients:
1.5 cups sugar
3/4 cup (6 tablespoons) unsalted butter or margarine, room temperature
2 large eggs at room temp

The “giant chocolate chip cookie cake” is a cake that has been made with chocolate chip cookies. The cookies have been layered on top of each other and frosted with a white buttercream icing.

 

To get the entire recipe for enormous chocolate chip cookies, click the title!

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Isn’t it true that you should go big or go home? With these huge chocolate chip cookies, we went BIG with big pieces of chocolate. With a glass of milk, of course.

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 1 batch yields 10 gigantic cookies.
  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 1 batch yields 10 gigantic cookies.

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • Time to Prepare: 10 minutes
  • 15 minutes to prepare
  • Time spent: 25 minutes
  • 1 batch yields 10 gigantic cookies.

Ingredients

  • 2 cups all-purpose flour, leveled with a spoon
  • 1 1/2 teaspoons bicarbonate of soda
  • 1 teaspoon kosher salt
  • 1 cup room temperature unsalted butter
  • 1 cup sugar (granulated)
  • 3/4 cup light-brown sugar, packed
  • 2 eggs, big
  • 2 tsp vanilla extract (pure)
  • 12 ounce package of chocolate chips

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Combine flour, baking soda, and salt in a medium mixing basin. Remove from the equation.
  2. In a large mixing basin, cream together the butter and sugars with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition until well incorporated; stir in the vanilla extract.
  3. Add the flour mixture to the mixer on low speed and beat until barely combined. Stir in chocolate chips with a rubber spatula or a wooden spoon.
  4. Drop 1/4-cup dough mounds onto prepared baking sheets, spacing them at least 4 inches apart and away from the pan’s borders. (Each baking sheet will hold around 4 cookies; bake in two batches, using two baking sheets each batch.) 15 to 18 minutes, flipping sheets front to back and from top to bottom of oven halfway through baking, until brown.
  5. Cool on baking sheets for 1 to 2 minutes before transferring to a cooling rack to cool fully.

The “giant cookie cake recipe” is a chocolate chip cookie cake that can be made into two or three layers. The cake is topped with a thick layer of frosting and sprinkled with more chocolate chips.

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