Hey guys! I’ve got another giant cookie recipe today, and I am just kind of here for these right now. They need to freeze before you bake them, so you can just keep them in the freezer for months and bake cookies on-demand! These cookies are insanely good, and they make the perfect gift for friends.
Making giant cookies feels like going to a bakery, and it’s just something else entirely from your classic at-home cookie experience. I know these seem completely massive, but they make these gooey, soft-on-the-inside cookies that just can’t be matched. Let’s get to it!
This is one of those recipes that really works better if you have a stand mixer. It can be very difficult to work with cold butter by hand or with a hand mixer, but it can be done- if you DO have a stand mixer though, now is the time to use it!
First we’re stirring together the dry ingredients and setting them aside for later. Then, chop up a whole bunch of chocolate- I like a mixture of white chocolate and dark chocolate and I always prefer to chop up bars of chocolate for cookies. Next up, we’re working with cold butter here, so you’ll want to cut it into small cubes before beating it together with the sugars. The mixture will be sandy and a bit chunky- that’s ok!
Then, we’re adding in the eggs, vanilla extract, and food coloring. If you can get your hands on gel coloring, it works better here! Finally beat in the dry ingredients and the chopped chocolate. It’ll take a little working at this point for the dough to fully come together, but try to only mix it as much as you absolutely have to. Next we’re lining a small baking sheet with parchment paper and forming the cookies.
When I say these are big, I mean it! The whole batch only makes about 12-15 huge cookies. You want to grab about 1/2 cup of dough and gently press it into a ball. You don’t want to roll these cookies or press them too tightly, you just want to gently press them together to form a ball. Place your cookies onto the baking sheet, and cover with plastic wrap. Pop the whole tray into the freezer for at least 1 hour, and up to 3 months before baking!
When it’s time to head to the oven, place the cookies on a large baking sheet lined with parchment and give them some space! Bake them up until puffy and just setting- they will keep cooking as they cool, so don’t worry if they don’t look completely done when you take them out of the oven. Cool and enjoy!
Making giant cookies is a bit of a different process, so here are some tips to help you out along the way:
In a medium bowl, stir together the flour, cocoa powder, salt, baking powder, and baking soda, and set the mixture aside. In the bowl of a stand mixer, using a metal paddle attachment, beat together the cold butter, sugar, and brown sugar. The mixture will become sandy and will still have small chunks of butter running throughout.
Beat in the eggs, vanilla extract, and red food coloring until combined. The mixture will be lumpy, but that's ok! Slowly beat in the flour mixture until well combined- this will take a bit of working! Then, stir in the chopped chocolate until well distributed.
Line a small baking sheet with parchment paper. Start forming your dough into balls by grabbing about a heaping 1/2 cup of dough and gently pressing it into a ball. You want to just gently press it together without rolling it or firmly forming the dough- it's okay if it's a little rough around the edges. The whole batch should make about 12-15 giant cookies!
Cover the tray with plastic wrap and freeze the cookies for at least 1 hour, and up to 3 months before baking. When you're ready to bake, preheat your oven to 375 degrees. Line a large baking sheet with parchment paper.
Place 6 dough balls onto the sheet evenly spaced. Bake the cookies for 16-18 minutes, or until the cookies are puffed and look dry on the top. They cookies will be very thick, and they may not be done in the middle yet, but they will continue to cook as they cool! Cool the cookies on the pan for 15 minutes, and then transfer to a cooling rack. Enjoy!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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