Monster Cookies

You know you want one.

Or more than one.  Three, perhaps?

Oh, I'll stop teasing.

I told y'all about my friend whose ring is bigger than a chocolate chip cookie. Well, apparently, while large, the ring isn't as spectacularly enormous as a Levain Bakery Chocolate Chip Cookie.   My pal recommended I try one, and since I'm miles away from NYC, I had to make a whole batch.  Darn.

I found a knock-off recipe at Love from the Oven.  (Much prettier pictures than mine.)

Made a few tweaks.

2 sticks butter – cold and cut into cubes

1/2 cup granulated sugar

3/4 cups light brown sugar

3/4 cups dark brown sugar

2 eggs

3 cups flour 

1 & 1/2  tsp salt 

2 tsp cornstartch

1 & 1/4 tsp baking powder

1/4 tsp baking soda

A regular size bag of chocolate chips

Half an ounce of semisweet chocolate, grated

375 degree oven.

1. Cream the butter and sugars together.  Yeah, use a mixer, handheld or stand. It'll be easier.  I was graciously given the Kitchenaid Epicurean Mixer (not sure if they make that model anymore) over 10 years ago. I use it a couple times a week.  Anywho, I let it go to town for quite awhile on that sugar and butter.
2. Add eggs one at a time.
3. Mix together the rest of the ingredients in a separate bowl (except for the chocolate chips).  You can either dump it all in at once like I do, or put a little at a time until the dough is mixed.  Remember, with most sweets, you don't want to overmix.  Then add the grated chocolate and the chocolate chips.  You'll probably need to use your hands to mix it up at this point.  Add nuts if you feel so inclined (which I never do for cookies).
4. Here is your chance to make enormous cookies. The recipe is supposed to make 12.  Yup, only a dozen. Roll 'em into balls and place them on your cookie sheet.
5. Bake.  8-10 minutes is my guess.  

Important: Your oven will determine cooking time, as will the size of your cookies.  I made one huge mamba-jamba, about 6 medium sized, and 12 smallish cookies.  I felt I needed to test the recipe--can you make a decent small cookie from it?

The verdict in this house is that they need to be big to be good.  The different proportions really affect the way these babies cook, and you might end up with crispier cookies if you make 'em too small. They burn easily with all that sugar.

Or it could be that my oven just plain sucks and you'll have no trouble making smaller cookies.  

Should I make these twice a week? Prolly not.  But they'll be in my repertoire for now. 


Now I'm off to buy bigger pants.  Big cookies call for big pants.