Marsha, aka Snuda, a great friend of mine, once said “There’s no way a giant cookie can taste good.” Of course, I had to disagree with her, even though I think the giant cookie is one of the dumbest creations ever!
Today I’m setting out to prove her wrong, because I do believe the giant cookie can taste good, as long as it’s made with my chocolate chip recipe. Does that make me arrogant? Wait…don’t answer that question.
The Equipment:
1. Cookie Sheet
2. Exopat Mat
3. Reynolds Clear Plastic Wrap
4. Pyrex Bowl, 1 L
Dough:
1. Chocolate Chip Walnut
I decided to go with a half-batch. It fits perfectly in a one liter bowl and is easier to handle. Line the bowl with a large piece of plastic wrap, then fill it with dough. Make sure to press down, so there are no air bubbles. Cover the top with the excess wrap and refrigerate.
When you remove the wrapping and turn it over, it looks like it was formed with someone’s army helmet. That’s insane!
Taking into account I’ve never baked a giant cookie before, I preheated the oven to 375 degrees and set the rack one level above the middle. Later, you’ll learn why that was a big mistake. The initial plan was to bake for 20 minutes, turn the sheet 180 degrees, then bake another 20. I placed the behemoth in the oven and took a quick trip to my neighborhood mailbox.
When I returned, I noticed the cookie’s aroma filled the kitchen after only 17 minutes. Oh no! That smell is reserved for when the cookie’s almost done, not when it’s almost, halfway done. Still, I didn’t open the oven door until the 20 minutes were up.
I should’ve known. That beautiful scent was a bad thing this time. My mammoth cookie was done on the top and completely raw in the middle. Forced to improvise, I turned down the oven to 300 degrees and baked it slowly for another 40 minutes. That’s a total 60 minutes, people! The result is an extremely large, incredibly crunchy cookie that’s slightly under-baked in the middle. It looks like a deflated souffle! Yikes!
While the cookie may look as if it’s been crushed by a bowling ball, it still tastes pretty freakin’ good!
Three Things to Remember Next Time:
1. Put rack in the middle of the oven
2. Bake at 350 degrees
3. Giant cookies are still dumb
I may have been stunned, but you haven’t dropped me to the mat. This isn’t over by a long shot, Snuda!
{ 1 comment… read it below or add one }
Well, I don’t know about the classic chocolate chip giant cookie, but I can say for certain the white chocolate toffee giant cookie was awesome! You have blown my giant cookie theory out of the water. Now, I am going to taste my defeat.