Have you ever wanted to make a big cookie? I’m talking when you have the dough of 10-12 chocolate chip cookies in a bowl and you think: “wow, this would be a delicious giant cookie.” But then, when your huge cookie is baking you realize that the edges are going to burn before the center cooks.
A big cookie is oftentimes the ultimate deception. It sounds so good but it can easily turn out so bad.
The other day I had another bought of big cookie inspiration. I decided use a cast iron pan, make a fairly thin cookie to maximize the chances of it baking properly, and I baked it on a lower temperature for a longer amount of time.
Fulfilling this lifelong dream of a big cookie has truly been enough to lift my spirits during finals week. The bigger the stress, the bigger the cookie.
I am super excited to be able to share this delicious recipe for you all.. It is a great way to end such a horrible year. I am planning to make this again for New Years eve.
Absolutely everyone loves chocolate chip cookies. This will be a huge hit no matter the occasion.
Let’s get into the recipe:
Difficulty: Not too hard!
to bake it evenly
This cookie will only bake if it is at a temperature lower than actual chocolate chip cookies. If it is baked on 350, where chocolate chip cookies are normally baked, the edges will burn before the middle cooks completely.
To combat this, we will lower the temperature to 300 degrees. However, this low temperature can sometimes cause the dough to be dry. Almost like a dehydrating effect. I have added another egg yolk than what I would typically put into chocolate chip cookies. This should add enough moisture to keep the big cookie nice and chewy.
Try to avoid baking the cookie too long as this will cause it to be crumbly. Take it out as soon as a toothpick comes out clean.
You may have noticed that this recipe calls for a few unusual ingredients.
Baking powder will allow the cookie to be baked thin, but rise enough to be the perfect thickness. It will be less cakey and more chewy with the addition of the baking powder.
Cornstarch keeps the edges of the cookie from getting too hard. Have you ever tried to bite into a cookie and the edges are too crispy to tolerate? This is something that can be helped with just a pinch of cornstarch. It will keep the cookie soft throughout.
Lemon juice is such an amazing thing to add to your chocolate chip cookies. I know it sounds unconventional, but it elevates the flavor dramatically. Your cookies will taste as though they have another dimension.
Finally cinnamon. A pinch of cinnamon does an incredible job at adding an element of spice to the cookie.
These ingredients are completely optional but I would highly recommend including them for a beautiful flavor combination.
- Protien 8% 8%
- Carbs 45% 45%
- Fat 47% 47%
- 1/2 cup unsalted butter- softened
- 1/2 cup white sugar
- 1 egg and 1 egg yolk
- 1 3/4 cup flour
- 1/4 cup brown sugar- packed
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1/2 tsp cornstarch
- 1/2 tsp baking powder
- 1/2 cup chocolate chips
Step by Step Instructions
preheat oven to 300 and grease a cast iron pan or a 8-10 inch diameter baking tray.
beat softened to melted butter with brown sugar, white sugar and eggs. Add vanilla and lemon juice. Stir well.
add flour, corn starch, baking powder, and cinnamon. Stir well.
mix in the chocolate chips and transfer the dough to the baking pan. Top with extra chocolate chips.
bake at 300 degrees for 35 to 50 minutes.
top with vanilla ice cream and enjoy !!
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