GIANT CHOCOLATE CHIP COOKIES
This classic recipe is always a hit with the family.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
- With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
- Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
- Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
GIANT MONSTER COOKIES
Who can resist gigantic monster cookies chock-full of goodies like chocolate chips, M&M's and peanut butter? If your appetite isn't quite monster-size, make them by heaping tablespoonfuls. This is the world's best monster cookies recipe. -Judy Fredenberg, Missoula, Montana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream peanut butter, butter, sugar and brown sugar until light and fluffy, 5-7 minutes. Beat in eggs, baking soda, vanilla and corn syrup. Add oats and mix well. Stir in chocolate chips and M&M's. Cover and refrigerate 1 hour., Preheat oven to 350°. Drop by 1/4 cupfuls 3 in. apart onto ungreased baking sheets. Bake 14-18 minutes or until edges are lightly browned. Cool 5 minutes before removing from pans to wire racks to cool completely. Store in an airtight container.
Nutrition Facts :
GIANT CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, cake flour, cornstarch, salt, baking soda, semi sweet chocolate chips
Provided by Sophia Saxonhouse
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 410°F and line two baking sheets with parchment paper.
- In a large mixing bowl fitted with a paddle attachment, mix the butter with the granulated and brown sugar until light and fluffy.
- Add eggs one at a time, until fully combined.
- Add the vanilla extract and mix until fully combined.
- In a separate bowl, lightly whisk together both flours, baking soda, cornstarch, and salt.
- Add the dry mixture to the wet mixture until fully combined, and then mix in chocolate chips.
- Make large balls with the dough, only putting 4 cookies on each pan and leaving space to spread between each cookie.
- Bake for 9-12 minutes, or until lightly-browned on the top.
- Let cool for 10 minutes and then enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 75 grams, Fat 18 grams, Fiber 3 grams, Protein 8 grams, Sugar 42 grams
GIANT MULTI-FLAVOR COOKIE RECIPE BY TASTY
Here's what you need: light brown sugar, granulated sugar, salt, unsalted butter, large eggs, vanilla extract, all-purpose flour, baking soda, chocolate chips, peanuts, peanut butter, white chocolate chip, macadamia nut, chocolate candy, chocolate chips, cocoa powder, caramel chew, pretzel piece
Provided by Rie McClenny
Categories Desserts
Yield 8 servings
Number Of Ingredients 18
Steps:
- Make the base cookie dough. In a large bowl, whisk together the brown sugar, granulated sugar, salt, and butter until a paste has combined with no lumps.
- Whisk in the egg and vanilla, beating until light ribbons fall off the whisk.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix. This will cause the gluten in the flour to toughen, which will result in cakier cookies.
- Divide the dough evenly between 6 medium bowls.
- Make chocolate chip cookie dough by adding the chocolate chips to the first bowl. Mix well and set aside.
- Make peanut butter cookie dough by adding the peanuts and peanut butter to the second bowl. Mix well and set aside.
- Make white chocolate macadamia nut cookie dough by adding the white chocolate chips and macadamia nuts to the third bowl. Mix well and set aside.
- Make chocolate candy cookie dough by adding chocolate candies to the fourth bowl. Mix well and set aside.
- Make double chocolate cookie dough by adding chocolate chips and cocoa powder to the fifth bowl. Mix well and set aside.
- Make caramel and pretzel cookie dough by adding chopped caramel and pretzels to the sixth bowl. Mix well and set aside.
- Line a 10-inch (30 cm) cast iron skillet with parchment paper. Make a triangular shape with the chocolate chip cookie dough and press into ⅙ of the pan. Repeat with the remaining doughs.
- Preheat the oven to 350°F (180°C).
- Chill the pan for at least 30 minutes, up to overnight.
- Bake the cookie for 30-45 minutes or stick a toothpick into the center of the cookie and the toothpick comes out clean
- Cool the cookie for 10-15 minutes before slicing and serving.
- Enjoy!
Nutrition Facts : Calories 575 calories, Carbohydrate 70 grams, Fat 30 grams, Fiber 1 gram, Protein 7 grams, Sugar 40 grams
GIANT TUILES (LARGE TILE COOKIES)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h45m
Yield Twelve giant tuiles
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees.
- Scatter the almonds on a baking sheet and place in the oven. Bake until lightly browned, about seven minutes, checking carefully to make sure they don't burn. Put two cups of the almonds in a mixing bowl. Set aside.
- Put the remaining half a cup of almonds into the container of a food processor or electric blender and blend thoroughly. Add the blended almonds to the mixing bowl. Add the sugar, eggs and flour and stir to blend. Start stirring with a wooden spoon while gradually adding the melted butter. Refrigerate for an hour or longer.
- When ready to cook, preheat the oven to 300 degrees.
- You may bake these cookies on a nonstick baking sheet or a regular baking sheet lined with a cut-out sheet of parchment paper.
- For each cookie, scoop about a quarter cup of the batter at intervals of about three inches on the baking sheet. You should bake one batch of, perhaps, six cookies at a time.
- Dip the tines of a table fork in water and press down over the top of each cookie to flatten it into a circle measuring about five inches in diameter.
- Place the baking sheet in the oven and bake 15 minutes.
- Let cool two to three minutes, but work quickly. You must not let the cookies stand too long or they will harden or become too firm to be molded. While the cookies are still soft and warm, remove them by sliding a pancake turner under each. The moment each is removed, transfer it into an oval-shaped bread pan or over the side of a wine bottle to give each a round, half-moon shape.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 16 grams, Carbohydrate 22 grams, Fat 23 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 6 grams, Sodium 20 milligrams, Sugar 17 grams, TransFat 0 grams
TUILES
A tuile is a crisp, thin cookie that adds a bit of sweetness and crunch to servings of ice cream, sorbet, mousse and other creamy desserts. These plain tuiles are good, but tuiles are also commonly flavored with cocoa, orange, espresso and other flavors. Tuiles are pliable when just baked and still warm, so you can shape them into the traditional curved shape.
Provided by Food Network
Categories dessert
Yield Makes about 25 tuiles
Number Of Ingredients 4
Steps:
- In an electric mixer fitted with the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Add the confectioners' sugar and flour and mix until combined. Add the egg whites one at a time, beating after each addition just until well blended, about 1 minute in all. Refrigerate the batter for 30 minutes.
- Preheat the oven to 350 degrees F. Have a rolling pin at hand. Spray a baking sheet with nonstick cooking spray or line it with parchment paper.
- Spoon 2 teaspoons of the batter onto the baking sheet and with a small, offset metal spatula, spread it evenly into a 3-inch circle. Repeat to form more tuiles, baking only 6 to 8 at a time. Refrigerate the remaining batter while you bake the tuiles.
- Bake the tuiles for 4 to 6 minutes, until lightly browned around the edges. Remove from the oven and immediately shape the tuiles, lifting up each one with a metal spatula and draping it over the rolling pin so it curves, just until set. Repeat with the remaining batter. Store the tuiles in a cool dry place in an airtight container for up to 1 week.
LACY LEMON TUILES
These are small, delicate little cookies which look like tiles, hence the name "tuiles". They take a little practice to get just right, but are really worth the effort. They are great with sorbets, glacees, fruit salads, or just on their own with tea. Prep time does NOT includes cool down time in fridge. I leave the cookie dough chilling overnight . I've described how to get the shape for the curly tile, but you can leave them flat, or drape over a glass for additional shapes. This is not a large amount of batter - you can always double or triple the amount.
Provided by Jangomango
Categories Dessert
Time 24m
Yield 12 cookies
Number Of Ingredients 4
Steps:
- Combine the sugar and flour, then stir in the lemon juice and melted butter until smooth.
- Refrigerate the batter for a few hours.
- When you are ready to bake the tuiles-.
- Preheat oven to 400*F.
- Place 1 teaspoon of batter on a parchment lined cookie sheet and spread it out as thinly as you can with the back of a spoon (or your finger).
- Repeat until sheet has 6 cookies on it.
- Bake for about 7 minutes, or until cookies are lacy and browning at the edges.
- Remove from oven and let rest for just 1 minute.
- Remove the tuiles with a thin spatula and drape over a rolling pin or wine bottle until cool.
- Repeat with second tray.
- Best to serve that day.
Nutrition Facts : Calories 38, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 6.9, Carbohydrate 7.2, Fiber 0.1, Sugar 5, Protein 0.3
GIANT TOFFEE CHOCOLATE CHIP COOKIES
A good snack for the kids.
Provided by Letty
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix brown sugar, buttermilk, shortening, honey, and egg. Stir in flour, baking soda, baking powder, and salt. Stir in chocolate chips and chopped white chocolate.
- Drop dough by level 1/4 cupfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 12 to 14 minutes, or until edges are golden brown. Cool for 4 minutes, and remove from cookie sheets.
Nutrition Facts : Calories 465.6 calories, Carbohydrate 66.6 g, Cholesterol 19 mg, Fat 22.3 g, Fiber 2.3 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 212.3 mg, Sugar 48.1 g
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