Chocolate chip cookies are one of the most common snacks of childhood. Most people will agree, especially after a lifetime spent sampling different types of chocolate chip cookies, that the home made kinds are far superior to those that live in bags at the store. Chocolate chip cookies are very easy to make and take very little time at all. People who want a more interesting snack, however, have taken to the giant chocolate chip cookie. The giant chocolate chip cookie has the same amount of preparation time but the results are a little bit more fun.
Here is the basic chocolate chip recipe from which you will get the dough to make into your giant chocolate chip cookie:
In a small bowl, combine two and one fourth cups of flour, one teaspoon of salt and one teaspoon of baking soda. Mix these ingredients thoroughly and set the bowl aside.
In a large bowl, put two sticks (or one cup) of softened unsalted butter, three fourths of a cup of white sugar (the granulated kind), three fourths of a cup of packed brown sugar and one teaspoon of vanilla extract or vanilla flavoring. These ingredients need to be beat together until they form a creamy mixture. To this creamy mixture you will add two large eggs. For the most thorough mixing you can get, add the eggs in one at a time. Once both of the eggs have been beaten into the mixture, you can slowly add the dry ingredients from their small bowl. Add the dry ingredients slowly to make the mixing easier. Once you have created consistently textured cookie dough, you are free to add the chocolate chips and/or whatever other fun ingredients you feel like adding. Some people like to add oatmeal or nuts.
To make a giant chocolate chip cookie, you can do one of two things with your cookie dough.
The first option you have is, instead of using a teaspoon as you normally would, using a one fourth of a cup measuring cup to scoop the cookie dough from the bowl and onto the cookie sheet. These drops should be placed far apart, no more than six to an eleven by seventeen cookie sheet. Before putting the dough on the cookie sheet, however, you should lightly grease the cookie sheet or line it with parchment paper. Bake the cookies for thirteen to fifteen minutes in an oven that has been preheated to three hundred and twenty five degrees.
Another option is to spread all of your cookie dough over a round, twelve inch pizza pan that has been lined with coated (using cooking spray works just fine) aluminum foil. Spread the dough evenly over the pan and slide the pan into an oven that has been preheated to three hundred and fifty degrees. Cook your dough for fifteen to twenty minutes or until the cookie has reached an even, golden brown color.
Who knew a giant chocolate chip cookie could be so easy to make?
Tip #1
You can save cookie making time by mixing your ingredients while your oven preheats. That way your dough can go right into the oven when you finish mixing your ingredients. You can also save time by cleaning up as you go along. Rinse off the measuring spoons and the bowls as you finish using them. Wash the rest of the dishes as the cookies are baking and cooling. |
Tip #2
Shortening is one of the single worst things you can put into your body. If a recipe calls for shortening you should substitute butter or margarine for it. Butter and margarine can be used interchangeably unless a recipe specifically says to use one or the others. Don't worry about the calories and talk yourself into using low calorie or whipped butter. These substitutes will ruin the taste of the cookies. |
Tip #3
Rotate your cookie sheets. Cookies form best on ungreased and cooled cookie sheets. After you transfer cookies from the sheet to the cooling rack, you should rinse off the used sheet and get it prepped for another batch of cookies. Using a warmed sheet can overcook the cookies. |
