As Big As A Plate Cookies Recipes

6 GIANT CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°F (163°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don't have 3 baking sheets, bake the cookies in batches.)
• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick.
• Divide dough into 6 portions. Each will be a heaping 1/2 cup and weigh a little over 6 ounces. Shape each into mound, slightly flattening down the top. Place two on each baking sheet, at least 6 inches apart. Bake for 20-25 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
• Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. As it cools, press a few chocolate chips into the top, if desired, for garnish.
• Cookies stay fresh covered at room temperature for up to 1 week.

AS-BIG-AS-A-PLATE COOKIES

Steps:

• Preheat oven to 350º.
• Mix flour, baking soda, and salt in a small bowl and set aside.
• In a large bowl, beat butter and brown sugar until creamy. Beat in eggs and vanilla. Gradually add flour mixture, beating until well blended. Stir in oats, chips, and nuts, if using.
• Spoon 1/2-cup portions of dough onto greased baking sheets, spacing cookies 6 inches apart and 2 1/2 inches from edges of sheets. Grease bottom of a pie pan (I use cooking spray), dip in granulated sugar, and use to flatten each cookie into 5 inch circle. If necessary, press cookies lightly with your fingers to give them an even thickness.
• Bake at 350º until edges are lightly browned, about 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer to racks to cool completely.

EDIBLE HOLIDAY COOKIE PLATE

Steps:

• Whisk the cookie mix and flour together in a medium bowl. Prepare the cookie dough according to the package directions for drop cookies. Divide the dough into 2 pieces and flatten into discs. Wrap each disc in plastic wrap and chill for 30 minutes.
• Position oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Spray two 10-inch ovensafe rimmed plates with nonstick cooking spray and dust with flour; set aside.
• Put one dough disc on a 12-inch-long piece of parchment and use a rolling pin to roll it to fit one of the plates. Gently place the plate face-down on the dough and trim any excess dough. Slide your hand under the parchment and, with your other hand holding the plate, flip it so the dough is now on the plate. Center the dough on the plate and peel off the parchment. Working from the center of the plate, gently press the dough down with the bottom of a 1/4-cup metal measuring cup to push out any air below the dough. Repeat with the second piece of dough and plate.
• Place each plate on a baking sheet and bake until the cookie plates are slightly golden, about 12 minutes. Carefully remove from the oven and press the middle of the cookie plates again with the measuring cup to flatten. Place 1 peppermint candy in the center of each cookie plate and surround with 6 more candies. Use the remaining candies to line the circumference of the outer rim of the plates, placing them 1/4 inch inside the rim and leaving 1/8 inch between them so they can melt together.
• Place back in the oven, switching the positions of the baking sheets, and bake until the outer rims of the cookie plates are golden brown and the centers have just started to barely brown, about 4 minutes.
• Transfer to a cooling rack to cool 5 minutes. Run a paring knife between the outer rims of the plates and the cookie plates to help release the cookie plates while they cool. Cool completely at room temperature, about 2 1/2 hours. Carefully remove the cookie plates. Serve topped with your favorite holiday cookies.