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These giant cookies are so huge, all you need is one!
The OMG Cookie
When I first saw these in the food section of a national newspaper, I was kind of “meh” about them. But after thinking more about these cookies, I decided to give them a try basically because the yield was relatively small, but of course they are giant cookies.
This recipe actually lends itself to many different iterations with the add ins. The basic is a mix of chocolates but you can get creative here not only with chocolate, but non-chocolate additions.
They’re easy as are most drop cookies. However, be advised that the batter is very dense you will need a sturdy stand mixer. A hand-held one just won’t be able to manage it.
Now, For The Chocolate
The original recipe called for a mixture of dark, semi-sweet and milk chocolate chips. A fine tasting assortment.
I didn’t have any milk chocolate morsels on hand so I substituted white chocolate. I found this to be a tasty substitution as well. To make life interesting, I added a handful of butterscotch chips and that gave the cookies a caramel-like flavor.
There’s no reason to lock yourself into the assorted chocolates. If you have semi-sweet only, go with that. Likewise on milk and dark chocolate. The only thing I’d say avoid using butterscotch chips exclusively. It may be too sweet and cloying and lack any deeply rich favors.
Adding a little dried fruit is really good in these.
I made another batch using dark chocolate chips and dried cranberries. They were superb! Don’t forget raisins wither.
Next batch of these I make will be no chocolate–just dried fruit and nuts! The substitution should be the same amount as the original chocolate mixture.
With all the fruit, nuts and dark chocolate, these cookies may even be–gasp–healthy!
Giant Chocolate Chip Cookies
- 8 tbs unsalted butter softened to cool room temperature
- 1/2 cup firmly packed light brown sugar
- 1/2 cup sugar
- 1 tbs vanilla extract
- 2 tsp kosher salt may substitute 1 teaspoon table salt, plus more for sprinkling (optional)
- 1 3/4 tsp baking powder
- 1 tsp baking soda
- Pinch freshly grated nutmeg
- 2 large eggs cold
- 2 1/4 cups all-purpose flour
- 2 1/2 cups assorted chocolate chips such as a mix of milk, bittersweet and semisweet
- 1 3/4 cups walnut pieces or lightly toasted pecan pieces see NOTE
- Combine the butter, brown and granulated sugars, vanilla extract, salt, baking powder, baking soda and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase the speed to medium and beat until soft, fluffy and pale, about 8 minutes; halfway through, pause to scrape down the bowl and beater with a flexible spatula. With the mixer running, add the eggs one at a time, letting each incorporate fully before adding the next. Reduce the speed to low, then add the flour all at once. When the flour is incorporated, add the chocolate chips and nuts and keep mixing until the dough is homogeneous.
- Divide the dough into 8 equal portions (about 6 ounces/170 grams each) and round each into a smooth ball. Wrap in plastic and refrigerate for at least 12 hours before baking; if well protected from air, the dough can be kept in the fridge up to 1 week.
- Adjust an oven rack to the middle position and preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. When the oven comes to temperature, arrange up to 4 portions of cold dough on the prepared pans, leaving ample space between them to account for spread. If you like, sprinkle with additional salt to taste.
- Bake, 1 sheet at a time, for about 22 minutes, until the cookies are puffed and lightly brown or to an internal temperature of between 175 and 185 degrees. The ideal temperature will vary from person to person; future rounds can be baked more or less to achieve the desired consistency.
- Cool the cookies directly on the baking sheet until no warmer than 100 degrees (they should feel lukewarm) before serving. Enjoy warm, or within 12 hours; these cookies taste best when freshly baked.