Recipe for giant cookies
A successful cookie is a heavenly bite of a cake, and once you find a really good recipe for them, you will inevitably end up baking them again and again.
This recipe is a variant of the popular Chocolate Chip Cookies, which is probably the most well-known and beloved cake in the cookie family.
The cookies turn out nothing less than perfect in texture, and when the recipe is so easy to follow, it’s just a matter of donning the apron, grabbing the flour bag, and getting started!
Ingredients
- 120 gram Sugar
- 140 gram Brown sugar or muscovado sugar
- 140 gram Butter room temperature
- 1 pcs. Egg size L
- 240 gram Wheat Flour
- 4.8 gram Baking Soda
- 2.4 gram Baking Soda
- 4.5 gram Salt fine salt
- 4.2 gram Vanilla Sugar
- 200 gram Chocolate Dark, milk, or white - as per taste
Instructions
- Put sugar, brown sugar, vanilla sugar, and softened butter in a mixing bowl.
- Beat it with a hand mixer until you have a soft and uniform mixture.
- Beat in the egg - continue until the mixture is creamy and fluffy.
- Mix flour, baking powder, baking soda, and salt together in a bowl.
- Sift the flour mixture into the butter cream while you stir/beat at low speed. Do not overbeat the dough as you will get chewy, not crispy, cookies.
- Chop the chocolate into pieces the size of hazelnuts and add them to the dough.
- Chill the dough for at least an hour or until the next day.
- Get out your kitchen scale and weigh the dough into balls of 70 grams each.
- Place the balls on a tray lined with baking paper. Ensure good spacing between each ball (place about 9 balls on each tray).
- Bake your cookies in the middle of the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 16 minutes.
- Cool the cookies on a wire rack - wait to pack them in cookie tins/bags until they are completely cold.
Notes
You can vary the filling in your cookies by replacing the chocolate with nuts or dried fruits (e.g., raisins or cranberries). Experiment based on your pantry's contents and your personal taste.