Thursday, July 22, 2010

The Giant Cookie

This summer my kids are home from college and we seem to have a lot of extra kids around. I don't know how often I have made this cookie in the past 2 months and it always goes over well. It's just so good! I originally found this recipe on I changed only the amount of chips.

Giant Cookie

1/2 cup white sugar
1/2 cup dark brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1 (11.5 oz) pkg ghiradelli chocolate chips (milk chocolate goes over best)
nuts, optional

Preheat oven to 350 degrees.
In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
Line a large (11X17-inch) baking pan with foil or parchment or silpat and press the cookie into a circle. I press my cookie into a 9-inch circle, about 3/4 inch thick.
Bake for 15-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan.
Recipe note: This many chips is really going overboard, but it's delicious. One cup would be plenty. Also, I use C&H dark brown sugar (the one in the box). It's very dark and makes a really great cookie. If you use a lighter brown sugar, use one cup of brown sugar and no white sugar.

I used pecans and 60% cocoa chips in this batch.


  1. It doesn't seem to spread incredibly far, does it? Is there a difference between this and your normal cookie recipe? Mom says it's yelling for some ice cream!

  2. It spreads at least a couple of inches. It tastes different from other cc cookies. I think it's the melted butter. I had it with milk but ice cream sounds good! So easy to mix up because the butter is liquid.

  3. I just found your blog. You bake bread beautifully. Your pictures are terrific. Really enjoy your posts. Keep the pictures coming. Your recipe selections are also very usable. Thanks.