Friday 6 November 2015

Giant Chocolate Chip Cookie.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

For when you're too lazy to scoop them out, one by one.

Or is that just me?

Seriously though guys, you need to bake this giant chocolate chip cookie as soon as humanly possible. It ticks all the dessert boxes.

This thing will feed a crowd. You can serve it hot straight out of the oven, from the tin. Just pile it high with scoops of vanilla ice cream, squirt on the whipped cream and drizzle with caramel sauce and hot fudge sauce. Give everyone a spoon and dig in.
Or you can slice it up into cookie wedges. They make the best hot coffee dunkers. And, a final suggestion. You can use this giant cookie as the base for an epic cookie pie. Yes. My nieces helped me bake one back in August. Think about it - the buttery, sweet cookie as the base for a mountain of softly whipped vanilla cream and finished off with the tiniest cookies you ever did see. Now that'll cheer up any dark November day.

Chocolate Chip Cookies, previously: Chocolate Chip Cookies 2 // Strawberry Chocolate Chip Cookies // Chocolate Chip Shortbread Cookies // Chocolate Chip Cookies.

A Simple List of Ingredients:
1. Caster Sugar
2. Soft Light Brown Sugar
3. Unsalted Butter
4. Vanilla Essence
5. An Egg
6. Plain Flour
7. Bicarbonate of Soda
8. Salt
9. Milk Chocolate Chips

Bismillah, let's begin!

Before baking, get the oven pre-heated to 170C fan / 190C normal / Gas Mark 5.
Take a 10 inch tart/cake tin.

I used a tart with a removable bottom and greased it with plenty of vegetable oil.

This'll help the cookie come out of the tin. Set aside until you need it.

To make the cookie dough, we're going to use both caster sugar and light brown soft sugar. 

I used a stand mixer to make my dough but you can certainly do it by hand or with an electric whisk. Into your bowl, place 100 grams Caster Sugar.

Along with 220 grams Soft Light Brown Sugar.

Next, the partner in crime to sugar when it comes to cookies --> butter!

You'll need 230 grams Unsalted Butter, soft. Make sure it's soft and at room temperature otherwise it'll be a nightmare to beat. If you're completely unorganized like yours truly, give it a blast in the microwave for 20-30 seconds. Keep your eye on it though - we want it soft not melted.

Add your soft butter to the bowl.

Take your beating tool of choice - for me, the paddle attachment.

Beat the butter and both sugars for 2 minutes until creamy and well combined.

This beating is the most important step in making cookie dough - so don't rush it!

Once the beating is done well, it's time for the vanilla.

Measure out 2 teaspoons Vanilla Essence.

And, pour it on in.

Next, crack 1 large Egg.

Give it a beat and add to the batter.

Mix the egg and vanilla until just combined.

Now, time for the dry ingredients.

In to the bowl, add 350 grams Plain Flour.

1/2 teaspoon Salt

And, 1 teaspoon Bicarbonate of Soda. I always sift this to catch any lumps.

Once everything is in ....

.... give it a mix.

Mix until the dry ingredients have just combined.

Now, for the best bit. The chocolate! I used two of these 100g bags.

To the batter, add in 150 grams Milk Chocolate Chips.

Mix until they're evenly distributed.

Scrape your dough out of the bowl ...

.... and into your prepared tin.

Press the dough into the tin.

Smooth and level out the surface.

Press in a few more chocolate chips, if you want.

Bake the cookie for 29-30 minutes at 170C fan / 190C normal / Gas Mark 5.

When baked, the cookie should be cracked at the edges and the centre should just have set. If you're eating this hot, scoop on the ice cream, the whipped cream and drizzle with caramel sauce and hot fudge.

I left mine overnight. As it cools, the cookie will dip slightly in the middle but still be as delicious as ever!

Slice the cookie up and enjoy with your favourite hot drink!

Finally, if you want to make this into a cookie pie - only bake 3/4 of the dough. Roll the rest of the dough into mini cookies and bake at 190C for about 8-10 minutes.

When the giant cookie has completely cooled, spread with whipped vanilla cream or even, whipped Nutella cream.

Decorate with your mini cookies.

Slice and enjoy!

Full Written Recipe:

Giant Chocolate Chip Cookie.

Prep Time: About 10 minutes.
Bake Time: About 29-30 minutes.
Serves: About 10 people.

100 grams Caster Sugar
220 grams Soft Light Brown Sugar
230 grams Unsalted Butter, soft
2 teaspoons Vanilla Essence
1 large Egg, beaten
350 grams Plain Flour
1 teaspoon Bicarbonate of Soda
½ teaspoon Salt
150 grams Milk Chocolate Chips

To Serve
Vanilla Ice Cream
Whipped Cream


Before baking, pre-heat the oven to 170C fan / 190C normal / Gas Mark 5. Grease a 10 inch tart/cake tin with a removable bottom.

To make the giant cookie, place the caster sugar, light brown sugar and soft butter into a large bowl. Beat well for 2 minutes until creamy and well combined.
Add in the vanilla and beaten egg. Mix in.
Add in the plain flour, bicarbonate of soda and salt. Mix until just combined.
Finally, stir through the chocolate chips.

To bake the giant cookie, press the dough into the tart tin. Smooth and level out the surface and then press on a few more chocolate chips, if you wish.
Bake for 29-30 minutes until the edges have cracked and the centre has just set.

To serve hot, top the giant cookie with scoops of vanilla ice cream, squirt on some whipped cream and drizzle on a little caramel sauce and chocolate fudge sauce. Dig in!

To serve cold, let the cookie completely cool and then slice into wedges. Enjoy dunked into your favourite hot drink.

{Adapted from Cupcake Jemma}

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Keep me in you duas please, and enjoy your giant cookie,


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