Super-Big Chocolate Chip Cookie

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It’s not everyday that you need a recipe for an extra-large celebratory chocolate chip cookie, but when you do, I think this one will suit you quite well. A slight variation of my favorite chocolate chip cookie recipe, this dough is sweetened with both dark brown and granulated sugars, generously perfumed with vanilla extract, given additional structure and body with extra-large (rather than the traditional large) eggs, and packed with the best quality chopped semisweet chocolate or chocolate chips you can find.

Despite the grand size of this confection, this recipe is really quite simple and quick to prepare. The finished 1-inch-high cookie is dense and moist (but not gooey) and keeps well at room temperature wrapped tightly in plastic wrap or in the freezer.

Decorate with royal icing or rolled fondant to make this giant treat even more fun.

Makes one 14-inch cookie

2 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon fine sea salt

1 cup (2 sticks) unsalted butter at room temperature

1 cup packed dark brown sugar

3/4 cup granulated sugar

2 teaspoons vanilla extract

2 extra-large eggs

3 ½ to 4 cups chopped semisweet chocolate or chocolate chips

Preheat the oven to 375 degrees and arrange the rack in middle position in the oven. Butter a 14-by-2-inch cake pan, line the bottom with parchment, butter again, and lightly dust with flour.

Whisk together the flour, baking soda, and sea salt in a medium bowl. Combine the butter, sugars, and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy. Drop in the eggs and beat until incorporated. Reduce the mixing speed to low and gradually add the flour mixture, beating until it is nearly all incorporated. Add the chocolate and mix just until the pieces are evenly distributed.

Spread the dough evenly in the prepared pan (using a the back of a damp spoon or small offset spatula) and bake until the cookie is puffed, golden brown, and fragrant, 40 to 45 minutes. Set on a wire rack to cool in the pan for about 15 minutes.

Run a paring knife around the edges to loosen the cookie from the pan. Set a 14-inch round cardboard cake board on top of the cookie and invert onto the board. Lift off the pan and, using another cake board, invert the cookie once again so it cools completely right side up.

Wrap well in plastic wrap and store at room temperature for up to 4 days or in the freezer for up to 1 month.

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