Well, now! Everyone wants to make the Giant Chocolate Chip Cookie! Let’s do this!!! I am sure you will have Giant Chocolate Chip Cookie Success if you just follow a few little tweaks to my “Chipper” (linked!) recipe!
First, soften a pound of butter. I leave mine sit out awhile or microwave it a bit, just till softened, not melted!
Preheat the oven to 350 degrees F. Line a large pizza pan (16 – 17 inches) with parchment paper.
Next, scrape half of the butter (2 sticks) into the bowl of the mixer. Add 3/4 cup of brown sugar and 3/4 cup white sugar. Do not add extra sugar (white, especially) it’ll make your cookie hard as a brick!
Whip it – whip it real good (just kidding, just mix it till it is light and fluffy on like 4) in your Kitchenaid.
Then add a squirt 1 tsp of vanilla and two large eggs. Beat again and while it’s beating mix, in a separate bowl, with a wire whisk – 2 1/3 cups of bread flour, 1 tsp of salt and 1 tsp of baking soda. Add the dry ingredients to the wet slowly and mix till well incorporated, but do not overmix . . . the dough should be thick. If your eggs are small, stick with 2 1/4 cups of bread flour.
Add the mix-ins. We like chocolate chips, white chips, Reese’s pieces baking bits, M & M baking bits, toffee, whatever! Just add a bunch (like 2 – 3 cups) and mix it in!
Scoop the batter onto the pizza pan and dust the top with flour.
Use a rolling pin to spread and shape the edges with your hands. Make sure you keep the dough away from the edge of the pizza pan by at least one inch or it will spread . . . right to the bottom of the oven. Good smokey times! Then the smoke detectors will all go off and your dogs will howl and the kids will cry and you’ll say “Darn you, Ms. Bailey, this cookie is a pain in the . . . !”
Anyhow, keep the cookie away from the edge!
Make this face when you’re rolling. It helps.
Smack that dough . . .
Bake it in a 350 degree oven for about 15 – 20 minutes. I like mine at about 17 minutes. Make sure it’s done in the middle – nice and brown. Cool on the pizza pan.
Now, after the cookie is completely cooled, make the frosting – use the other 2 sticks of softened butter, whip it, add about 3 cups of powdered sugar, a dash of salt (keeps it from being sickeningly sweet) and a tsp of vanilla. Whip it altogether, then add about 1 – 2 Tbsp of heavy whipping cream till super creamy, but not runny. It may take a little more heavy whipping cream. Tint a little bit of the frosting black, about 1/2 cup or so green and the rest orange (lotsa yellow and a little red). Pipe the icing on – into whatever cool design you want. I like making the pumpkin stripes in the icing using an offset spatula.
To stretch the cookie and serve a crowd, cut into squares!
Adorbs and delicious!!! What’s better than Milk and Cookie!???
Can I lick the bowl???
Photo Credit: Steve Clark
Super fun! The Giant Chocolate Chip Cookie is shapable, decoratable, and edible. Make one for a family fun evening!
- softened butter - 2 cups, divided - half (2 sticks) for the cookie and half (2 sticks) for the frosting
- brown sugar - 3/4 cup
- white sugar - 3/4 cup
- vanilla - 1 tsp
- large eggs - 2
- bread flour - 2 1/3 cups
- baking soda - 1 tsp
- salt - 1 tsp
- Buttercream Frosting
- softened butter - 2 sticks (one cup
- powdered sugar - 3 cups
- vanilla - 1 tsp
- salt - dash
- heavy whipping cream - 1 - 2 Tablespoons
Preheat oven to 350 degrees F and line a large pizza pan with parchment.
Place 2 sticks (one cup) of butter in the mixer bowl and beat till smooth. Add the sugars, vanilla and then the eggs. Beat till light and fluffy.
In a separate bowl, whisk together the bread flour (if your eggs are small, use 2 1/4 cup), baking soda and salt. Add to the mixer. Beat until well-combined, pausing to scrape the sides and bottom of the mixer bowl.
Add 2 - 3 cups of mix-ins - chips, white or chocolate, baking bits, toffee, nuts, etc! Mix again till evenly distributed.
Scoop the dough onto the pizza pan and dust with flour. Spread evenly, using a rolling pin, keeping the dough at least one inch away from the edge of the pan.
Bake for about 15 - 20 minutes or until golden brown and done in the middle. Cool on the pizza pan.
For the frosting, place the 2 other sticks of softened butter in the mixer bowl, beat until smooth, add about 3 cups of powdered sugar, a dash of salt and a tsp of vanilla. Mix, until smooth, then add heavy whipping cream, one Tablespoon at a time until the perfect spreading consistency. Tint and decorate!