4.02.2015

Giant Cookie! #recipe






It was the husbands birthday yesterday and if you follow the blog you know I bake A LOT but our favs are all a bit worn out and I wanted to try something new. I'm not much of a cookie fan, they always in my opinion look more appetising than they are, think dried out packets of Maryland. Ever since Texas though I have had the worst craving for these home made cookies they bake fresh at the Supermarket called HEB. I was tempted into them by a crafty sample and honestly went straight on my top 10 food list.
However back in England I have yet to find anything the same, I won’t snub a ‘Millies Cookie’ for a much needed sugar rush on a shopping trip with the kids...I would take A class drugs if offered though after an hour in Clarks. They still arn’t as yummy as these mounds of heaven from HEB though. SO I decided to make my own Giant Cookie and I think I've only gone and bloody cracked it....sorry waistline. I am going to use this recipe to make a batch of smaller ones in the next few weeks and that will be the true test but for now I LOVE it.

Ingredients:

  • 14" Pizza Pan, you could split between 2 9" cake thins though.
  • Grease Proof Paper
  • 225g Butter
  • 150g Caster Sugar
  • 165g Soft Brown Sugar
  • 1 tsp of Vanilla Essence
  • 2 Large Eggs
  • 280g Plain Flour
  • 4g Salt
  • 5g Bicarbonate Soda
  • 300g of Chocolate Chips any kind that is your fav I use large milk chocolate and some small dark ones
  • A packet of mini eggs. 

Note
You could use nuts, raisins, marshmallows, M and Ms anything...I’m going  to give everything a go at some point.  

*Preheat Oven to 180C

*In a large bowl or Mixer beat together the Butter, Both Sugars, Vanilla until fluffy.



*Beat in one egg at a time until all creamed together.




*Gradually beat in the Flour, Bicarb and salt until all combined.




*Then stir in the chocolate chips and mini eggs....or any other goodies you might like.





*Spoon out onto the grease proof paper and using the back of a wooden spoon or spatula smooth out into a circle, leaving a little gap around the edge. It will spread when baking, it was touch and go for a minute if it was going to spill over but it was just the perfect amount.



*Place in the oven and bake until golden and still quite soft. It will harden when cool so be careful not to overdo it. I did 25mins as a guide and it was perfect.




*Once cooked place pizza tray on a cooling rack and let it completely cool. * I was too scared to transfer it out in case it broke so decorated and served it on the tray. However once decorated if you have big enough place or stand feel free.




Decorating:
I put a thin layer of Nutella on so it looked like a pizza, I then sprinkled Rolos and more Mini Eggs around the edge, again anything sweet would be nice. I was going to put them all over but got a bit carried away and piped on Happy Birthday. I then drizzled some Chocolate shot over and a sprinkling of edible stars.





VOILA! 





I warn you, Its honestly one of the nicest things I've ever eaten. Crisp and chewy, dense and light, sweet and salty its lush.






I'm thinking next time:

*Bounty – Choc Chips and desiccated coconut...even a shot of Malibu. Nutella and coconut on the top.
*Reese's - Some nutty peanut butter and choc chips. Mixture of Nutella and Peanut butter and PB M and Ms on top.

....someone stop me. 

Ash xox





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