Colossal Cookie 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.

COLOSSAL COOKIES

Steps:

• Blend butter, shortening and sugars.
• Mix in egg and vanilla.
• Stir in dry ingredients, then chocolate.
• Chill for at least one hour.
• Use a large ice cream scoop and form balls of cookie dough.
• Place on an ungreased baking sheet.
• Bake at 350* for 13-15 minutes or until cookies are set and just starting to brown.
• Cool.

COLOSSAL CHOCOLATE CHIP COOKIES

Steps:

• Beat butter at medium speed of a heavy-duty electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well.
• Combine flour and next 3 ingredients; gradually add to the butter mixture, beating well.
• Position knife blade in the food processor bowl; add oats. Process until finely ground. Gradually add to the butter mixture, beating well. Stir in chocolate morsels, chopped chocolate, and pecans.
• Shape cookie dough into 2 inch balls. Place 3 inches apart on ungreased cookie sheets. (I use parchment paper, just to be sure!) Flatten each ball to a 2 1/2 inch circle. Bake at 375 degrees for 8 to 10 minutes or until lightly browned.
• Cool slightly on the cookie sheets; remove to wire racks, and let them cool completely.

JUMBO CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, cream shortening, butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in chocolate chips and pecans. Chill for at least 1 hour., Preheat oven to 375°. Drop dough by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake 13-15 minutes or until golden brown. Cool 5 minutes before removing to wire racks.