Heat schmeat. Summer schmummer. No-bake schmo-shmake (ok, that one doesn’t have quite the same ring to it).
Even though cookies may not be on your brain (they’re always on my brain but whatever) in the heat of summer, console yourself knowing that your oven only has to be on for 16 minutes max in order to partake of the goodness that lies within this giant double chocolate chip cookie. Bake one cookie; be happy forever…or so that old parable says.
I mean, just look at it.
Compared to my scraggly, normal-sized chocolate chip cookie, it is enormous. Which is clearly not a bad thing when it comes to cookies. Based off of a popular recipe on my site (the classic giant cookie), this intensely chocolate version can be enjoyed any number of ways. 1) You can give it away as a gift (but why?), 2) you can cut it into slices like a little flat cookie pie (as seen below) or 3) you can break off pieces and enjoy tidbit by tidbit (until you realize you’ve eaten the entire giant chocolate cookie and wish you would have gone with #1).
As much as I enjoy making giant cookies for our own eating pleasure, they make awesome gifts. For teachers. Neighbors. Acquaintances who get nailed in the eye with your child’s bad baseball aim. A million ways to give these as gifts and get us all one step closer to world peace (or at least neighborly peace). They fit beautifully on those cardboard cake circles (12-inch will do you just fine!); wrap a little twine around them and you’re done in enough time to whip up another one for yourself so it’s not awkward when you are weeping while handing the giant cookie gift over to your friend.
This baked cookie should fit just about right on one of those 12-inch cardboard cake circles if you want to transport it or give it away!
- 1/2 cup (8 tablespoons) butter
- 1/2 cup semisweet or bittersweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup lightly packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- Extra chocolate chips, white chocolate chips or M&M's for sprinkling on top
- Preheat the oven to 350 degrees F.
- In a large microwave-safe bowl, combine the butter and chocolate chips. Microwave on 50% power for 1 minute. Stir and repeat 1-minute intervals until the chocolate and butter are melted and combined after stirring.
- Stir in the granulated and brown sugars. Then whisk in the egg and vanilla.
- In a separate medium bowl, whisk together the flour, cocoa, salt and soda. Stir the dry ingredients into the chocolate mixture until no dry streaks remain.
- Line a large, rimmed baking sheet (11X17-inch) with parchment paper or foil (grease if using foil) and press the cookie into about a 10-inch circle. The dough may seem a bit soft but that's ok. I gather the dough into a ball with my hands, transfer it to the baking sheet and press into a circle. If the dough is too soft to work with, refrigerate for 20-30 minutes.
- Top the cookie with chocolate chips or M&M's, pressing them lightly into the dough.
- Bake for 13-14 minutes. Don't overbake or the cookie will be a bit dry! Let the cookie cool completely on the baking sheet so it won't break upon transferring.