Thursday, November 17, 2011

Giant Cookie

Some things are just more fun really big. Or really small. When it comes to cookies though, the bigger the better, I think. I've wanted to make a really big cookie for a long time but haven't had the right occasion. So when my friend's birthday was coming up I knew immediately I wanted to make it. Now I can't vouch for how good (or not) this cookie is because I wasn't about to give someone a cookie with a slice taken out. But if there's any lack of flavor, I think the giant factor would make up for it. It's a little trickier making a large cookie as opposed to small ones. The edges definitely start to set up before the rest of the cookie, so just keep your eye on it to make sure they don't get too crispy before the rest of it even gets cooked. Now go make someone's day!

Giant Cookie
From Mel's Kitchen Cafe, seen on Tasty Kitchen

½ cups White Sugar
½ cups Brown Sugar
½ cups Butter, Melted And Cooled Slightly
1 whole Egg
½ teaspoons Soda
½ teaspoons Salt
½ teaspoons Vanilla
1-½ cup Flour
½ cups Chocolate Chips

Preheat oven to 350 degrees F.
In a medium bowl, cream together the sugars and butter. Add the egg and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. Press the cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
If desired, top the cookie with M&M’s or any other garnishes.
Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan. Once cool, gently use the foil to lift the cookie off the pan.
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  1. I totally agree...oversized things or really tiny things can be SO fun to make! I like your swirls on top of the cookie too.

  2. I can vouch for it! That cookie was bomb...both in size and in taste!!

  3. Oh thanks! I'm glad it was good!