Big Chocolate Chip Cookie

Who wouldn't like a big chocolate chip cookie? There is just something absolutely irresistible about a giant chocolate chip cookie. They look fantastic and very impressive especially when they are done right. Although making big cookies seems difficult it really is quite easy and requires no special giant chocolate chip cookie recipe. Use your favorite recipe (this recipe produces the best results for me). Simply use the following tips and you will be able to avoid making a big cookie that is either under cooked or burned to a crisp. They will be perfect.

FIRST, make your favorite cookie dough as usual. To make a perfectly appetizing looking cookie you will want it round. The best tool for this is an ice cream scoop. Scooping dough with this will produce perfectly shaped cookies out of the oven. If, however, you do not have one, then you could use a ¼ cup measuring cup. Either way this ensures that all cookies will be uniform in shape, size, and cook at the same rate.

SECOND, you will not want to over crowd your cookie sheet. I recommend no more than six per sheet. Always use parchment paper to create smooth-bottomed , perfectly browned cookies that spread evenly.

LAST, DO NOT use the temperature recommendation in your recipe for a BIG chocolate chip cookie. Usually smaller cookies use a higher temperature but what you want with a giant chocolate chip cookie recipe is low and slow. Bake at 325 degrees for 15-18 minutes. Always start with a lower time and start checking for brown edges. You can always add minutes. (Chocolate Chip Pizza sized cookies are a little different.)

YUM! Big chocolate chip cookies! For bake sales, or gift giving these are best wrapped individually in plastic wrap.

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