Baking Tips For Oversized Cookies?

Question

I'd like to make an oversized chocolate chip cookie that's about the size of a medium pizza and that you can buy at Kroger's for about $10. Does anyone know how much cookie dough I should use? How to make sure it's completely baked without burning on the bottom? I'd also like it to be really soft and chewy like the store-bought kind. I've baked cookies many times in the past, but I've never been able to find any directions on how to make these big oversized versions. Thanks.

Answer 1

You can use any typical recipe for a super large cookie, mary l is correct but you need to focus on tricks to keep the cookie bake correct. For instance, be sure to bake at a lower temperature than 350 if you want a cookie of that size to cook all the way through without burning the bottom you must cook it as low as 225. Also, another trick that I use is to mist the outer rim of the cookie with water and/or cover the outer rim with foil to reduce the heat that it recieves because it will always cook faster than the inside you can watch the rim as the cookie bakes and respray if needed. Add sugar to the water and make sure it fully desolves in order to ensure that too much water doesn't affect the cookie flavor.

Answer 2

I've used cookie dough and pressed it into a pan and made squares out of it instead. They cooked very well. I would think that if you took a baseball size peice of dough and pressed it out a little and baked it the way you would regular cookies it would turn out fine. You may need to experiment with the amount of dough to get the size you're after. The secret though to making any cookies soft and chewey is to slightly undercook them. I don't mean making them raw, but take them out when the centre still looks raw. They will be perfect. Because they're larger cookies too, you may want to turn the heat down a little and cook them a bit slower so that the edges don't burn before the middle is done. Hope this helps.

Answer 3

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More brown sugar will give you a softer cookie. More white sugar will give you a crisper cookie. There is more moisture in brown sugar so the cookie will be a bit softer and chewier. Butter has a lower melting point than margarine so the cookie will begin to spread out faster with butter. The resulting cookie will be a bit flatter and crisper. Margarine will allow the cookie to "set" before the margarine begins to melt so the cookie will be a bit puffier and softer. Important to allow the dough to refrigerate for a while before baking to allow the "fat" to firm up and the flour to absorb some of the liquid in the recipe. If you want some more hints on baking cookies check out The Food Network Alton Brown did an episode on his show Good Eats about Cookies He gave quite a few hint and ways to alter the basic recipe to obtain the cookie you want. The three cookies he has recipes for are The Chewy, The Puffy, The Thin.

Answer 4

The trick here is the pizza pan - also the temp.

Spread in greased 14-inch round pizza pan.
Bake at 350°F (190°C) for 20-25 minutes.
Cool cookie in pan.

Here's the recipe:

1 cup butter, softened
3/4 cup white sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semi-sweet chocolate chips
1 cup chopped nuts

In a large bowl, beat butter, granulated sugar, brown sugar and vanilla until light and fluffy.
Add eggs, one at a time, beating well.
Gradually add flour, salt and baking soda, beating until well blended.
Stir in chocolate chips and nuts.