Giant Chocolate Chip Cookies

For the last few days, I have been wanting a chocolate chip cookie. I even looked at them when I went to the store. But, for me, I have not seen an improvement over the original Toll House Chocolate Chip cookie. Marlys has recipes for versions of chocolate chip cookies with oatmeal, and others like Mrs. Fields, but they don’t seem to add anything for me. Then, I noticed this recipe in her book- Giant Chocolate Chip Cookies, and I decided I had to investigate it. So, here it is.

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Giant Chocolate Chip Cookies

  • 1/3 cup shortening
  • 1/3 cup butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 6 oz. semi-sweet chocolate pieces
  • 1/2 cup chopped walnuts

Preheat oven to 375 degrees. Make sure oven rack is in the middle.

Cream shortening, butter and both sugars together in large bowl. Add egg and vanilla.

In small bowl mix together flour, salt and baking soda. Beat into large bowl in two batches. Stir in chocolate pieces and nuts.

Divide dough into 4 pieces to make 4 cookies. Form 2 cookies 1/2″ deep (center slightly lower) on upside down cookie sheet. Bake one pan at a time for about 15 minutes. Let stand 5 minutes and remove gently. Centers will be soft but will firm as they cool.

So the recipe makes just four cookies! I think the “upside down cookie sheet” means that you do not want edges on the pan you are using to bake the cookies. I use the sideless air bake cookie sheets, and then the silicon mats, and didn’t have any problem. I did leave the cookies alone for the 5 minute initial cooling; I didn’t try to take them off the pans. At the end of the 5 minutes, I slid the silicon mats onto the cooling racks being very careful to not bend them. I don’t know how to remove them from the silicon mats before they have completely cooled; that would require a very big pancake turner.

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Before they were baked, the cookies were about 6 inches in diameter. The sheet of 8.5 x 11 paper gives you a scale for their size. They spread while cooking, and added about an inch to their diameter. The finished cookies are a good 7 inches in diameter.

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When I ate one of the cookies, it was crusty, and not a soft cookie. I think the cooking time could be a minute or two less. The cookies continue to cook on the cookie sheet while they are out of the oven and cooling for that 5 minutes.

While the recipe in general is a smaller quantity than the Toll House recipe, it is different in that it uses some shortening. That should make the dough stiffer, and with less spread then a recipe that uses all butter. I guess with these big cookies, one doesn’t want too much spread or they could be running off the edge of the pan. This is a recipe that you make for a child to be a surprise when they want a cookie.

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