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 www.melskitchencafe.com. 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. |
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!
ReplyDeleteIt 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.
ReplyDeleteYay! :)
ReplyDeleteI 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.
ReplyDeleteThank you for the compliments.
ReplyDelete