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Giant Chocolate Chip Cookies

Over-sized "chocolate chips" stuffed into a giant, soft, buttery cookie, who wouldn't love this XXL jumbo twist on a classic chocolate chip cookie?!



This is the same recipe I used to make my Giant Ice Cream Sandwich Cake, so be sure to check out the video below, to see just how I made it!





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I used my favorite chocolate chip cookie recipe and replaced the chocolate chips with dark chocolate kisses. I thought the dark chocolate kisses were the perfect jumbo version of the classic semisweet morsels in a regular cookie.






How perfect are these as giant chocolate chips for the giant chocolate chip cookies?!


Seriously, which would you choose?...


How cool is this giant cookie? 


I mean, look at how thick this thing is!  It has a sweet buttery flavor with a hint of vanilla. It has got a nice chewy, soft center with perfectly crisp edges, and is studded with those massive chunks of chocolate. 




It is not at all cakey and substantial enough to really sink your teeth into. Serve it up with a glass of milk and you are all set!


I originally used this as part of my giant cookie ice cream sandwich and thought it woul dbe the perfect dessert for the family, on a special date, or even a XXL cookie all for yourself!


Look how big it is compared to mini cookies and regular size cookies!


You can serve it warm from the oven, or let it cool. This would also make the perfect gift. I mean, who wouldn't love receiving this ginormous cookie as a special present!







Giant Chocolate Chip Cookie

Yield: one 8-inch giant cookie

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 5 tablespoons packed brown sugar 
  • 3 tablespoons granulated white sugar 
  • 1 egg yolk 
  • 1 teaspoon milk 
  • 1/2 teaspoon vanilla extract 
  • 3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
  • 1/4 teaspoon baking soda 
  • 1/8 teaspoon salt 
  • 2 dozen dark chocolate Hershey's kisses, divided (unwrapped)

Directions
Preheat oven to 350 degrees F.

With an electric mixer, beat together butter and sugars on medium speed for about two minutes. Add the egg yolk, milk and vanilla extract. Whisk together the flour, baking soda and salt and add to bowl, just until incorporated. Fold in 15 kisses.

Press dough into a 7" wide disk on the the center of a parchment lined baking sheet. Arrange remaining 9 kisses on top, pressing into the dough slightly. Bake for about 20 minutes, until edges just start to turn golden brown. Cool on baking sheet for 10 minutes, before transferring to a wire rack to cool completely. Serve immediately, or store at room temperature in an air tight container.