Chocolate Chip Cookies: featuring the COOKIE MONSTER

Who likes chocolate chip cookies, raise your hands! Me, me, me!!

And so it goes, one of the most famous of cookies, these are incredibly addictive especially if you use really good quality chocolate and jazz it up with some nuts. Although standard recipes ask for chocolate chips, buttons or melts, I like to buy 70% cocoa chocolate bars and roughly chop them up; sort of a more rustic rough and tumble approach. I got this recipe from the Australian Women’s Weekly COOK book and have debuted these last Chistmas as gifts for friends and I would say these delicious goodies disappeared pretty quickly. Brown sugar gives the cookie a lovely caramel touch in terms of flavour and colour and a small amount of baking soda makes it crisp and adds flavour as well (I can’t describe it; almost like a pleasant oily, nutty, salty, maybe slightly bitter-but-in-a-good-way flavour)

The cookie pictured above is the standard size I usually make; about 1 tablespoon of cookie dough yields a 6 – 7 cm baked cookie. So when does the cookie monster come in? This  story goes way back to highschool; apparently I owe my bestfriend a GIANT COOKIE  but for some reason I had trouble remembering that I did. I went through a cookie phase back then and would often share some homemade goodies with friends during school recess but she must have been absent on the day I brought giant chocolate chip cookies (just the size of an average palm) so till today I get constant reminders that I owe her big time! :mrgreen: Happy to oblige of course except that she lives in Malaysia and I’m in Melbourne so I promised her the next time she comes to visit, I’ll welcome her at the arrivals hall of the airport, holding up a giant cookie with her name piped across it; now there’s no missing that eh?!
But for today, I’ve just split half the cookie dough and rolled out one half into a massive round and baked it for 25 minutes. And typical me could not resist putting on  my silly hat to take a mug shot of my personal cookie monster. 😯

Chocolate Chip Cookies
(adapted from Australian Women’s Weekly COOK, How To Cook Absolutely Everything)

250 g butter, softened
1 teaspoon vanilla extract
3/4 cup (165 g) caster sugar
3/4 cup (165 g) firmly packed brown sugar
1 egg
2 1/4 cups (335 g) plain flour
1 teaspoon bicarbonate of soda
2 cups (300 g) dark chocolate Melts, chopped coarsely (I use 70% cocoa dark chocolate bars & milk chocolate)

  1. Beat butter, extract, sugars and egg in small bowl with electric mixer until light and fluffy. Transfer to large bowl. Stir combined sifted flour and soda into egg mixture, in two batches. Stir in chocolate; refrigerate 1 hour.
  2. Preheat oven to moderate (180oC/160oC fan-forced). Grease oven trays.
  3. Roll level tablespoons of dough into balls; place 3cm apart on trays. Bake uncovered, about 12 minutes. Cool on trays.

Note:

  • Cookies will be soft when just baked; it will harden when left to cool completely so don’t be tempted to bake it for longer or else you’ll end up with a hard cookie.

Don’t I just look so fetching?!
Oops, I accidentally chipped the side of the cookie

 

piped with melted white chocolate

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6 comments to Chocolate Chip Cookies: featuring the COOKIE MONSTER

  • shirls

    oohh.. the cookie monster’s here!! LOL

    u should’ve worn a blue top *grin* for full effect yo!

  • Mei Sze

    Oh yeah! I should have! Heheheh..I need to get a blue gorilla suit first..hehe

  • Darshk

    I remember that day well, all those many years ago…you brought the giant cookies for me but i was not in class. When i did get back to class they were all gone (sobs) and you’ve promised me them since :) I take it as a testament to the strength of our friendship that we still remember the cookies and you intend to keep that promise and i intend to travel to Melbourne to collect haha. Looking forward to my yummy welcome :) HUGS

  • Kylie

    Hi there, I have been looking for a giant cookie recipe every where and have just come across yours. I’m not a great cook, so this might be a silly question, but I was wondering, for the one large cookie, do you use all the same ingredients and cook it for longer? Do I need to lower the temp of the oven?
    Thanks for your help.

  • Mei Sze

    Hi Kylie,

    What I’ve done is used the full recipe above, split half the cookie dough into two.
    One half I made normal sized cookies, the other half I rolled it out to form one giant cookie. If you like, you can make 2 giant cookies.

    I rolled out the cookie dough between 2 sheets of greaseproof paper/baking sheet to about 1cm thick, placed it in a 30cm square baking tray. Do allow a 2-3 cm margin of tray around the cookie as it will continue to spread when baking. I baked my giant cookie for 25 minutes. Note that the cookie will still be soft when you remove it from the oven but this is ok as it will harden when it cools down on the wire rack. If you overbake it, you will get one really tough cookie! :)
    Hope the above helps. Happy Baking! :)

  • Vivian

    Hi…is this the chocolate cookies that we had in your house during CNY? Craving for the recepi ^.^