Tasty Tuesday: Giant Chocolate Chip Cookie

I have always wanted to make one of those huge cookies you see at bakeries. I finally made one today!

Giant Chocolate Chip Cookie
Ingredients:
½ c (1 stick) unsalted butter, softened                          1 large egg
½ c granulated sugar                                                     1 ¼ c all-purpose flour
¼ c light brown sugar, packed                                       ½ tsp baking powder
½ tsp vanilla extract                                                       1 c semi-sweet chocolate chips
½ tsp salt                                                                        tube icing for decoration

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. Using a mixer, beat butter, granulated sugar, brown sugar, vanilla, and salt until fluffy.

3. Add egg to the mixture and beat until incorporated.

4. In a separate bowl, whisk together flour and baking soda.

5. Turn the mixer back to the lowest setting and add the dry flour mixture to the wet butter mixture while the mixer is on low until incorporated.

6. Turn mixture off and stir in chocolate chips by hand.

7. Spread batter onto prepared baking sheet and shape it into a 8-9 inch circle, about ¾ of an inch in thickness.

8. Bake for 20-25 minutes or until lightly browned.

9. Remove from oven and cool completely.

10. When the cookie is completely cooled, remove it from the pan gently, using two thin spatulas. Place it on serving platter and decorate using tube icing.

11. Cut into wedges to serve.

We then made our own frosting. (Much better and more fun than buying it!) We halved the recipe. The original is below.

Buttercream Icing

Ingredients:

½ c solid vegetable shortening

½ c butter, softened

1 tsp vanilla extract

4 c sifted confectioner's sugar

4 tbs milk

Directions:

1. Cream shortening and butter with electric mixer.

2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.

3. Add milk, one tablespoon at a time; beat at medium speed until desired consistency is reached.

4. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.

5. Refrigerate in an airtight container for up to 2 weeks. Re-whip before using.

They decorated the cookie using my Dessert Decorator Pro that Leighton bought for me. It is the easiest device to use. It works similar to a cookie press. You simply fill it with frosting, choose one of the six tips, push the button, and voila!

Our giant cookie was delicious! Crispy on the edges and chewy in the middle. I would suggest less frosting though!