I’m firmly convinced that no problem on earth can be solved with a pair of cookies (yes, in my house, just like shoes, cookies are one of those wonderful things that come in pairs!). I made this giant cookie during a weekend in Normandy. After a little swim (in 13° water, after all…), I had to find a comforting snack to recover, so I jumped at the chance! And I have to say, I wasn’t disappointed!
Table des matières
Why choose a giant cookie?
Because even though I love cookies, I find they have 3 major drawbacks:
- you need to chill the dough in the fridge for at least an hour before shaping them.
- it takes a little longer to bake because it’s baked individually (unlike a cake, which is baked all at once)
- it’s a bit complicated to get a bleeding heart (or chewy as our Anglo-Saxon friends say)
The benefits of a giant cookie
The advantages of a giant cookie are manifold. Firstly, it’s a huge time-saver: you mix all the ingredients, put it in the oven and it’s ready in less than 30 minutes. What’s more, it’s much easier to bake: unlike traditional cookies, which you have to watch by the minute, a cake will be more accommodating. It’s also much easier to have a “rare” heart when you have a little thickness. The lamb’s lettuce is very pleasant in this recipe. I think that once you’ve tried it, it will become one of your classics, so simple and delicious is it!
Giant cookie: the best recipe
I found Guillemette’ s ULTIMATE recipe for giant cookies! Honestly, I think it’s the recipe with the best taste/time ratio (it’s my “joker” recipe when I’m caught short). All you have to do is mix the ingredients, fill a pastry ring or frame and bake in the oven for around thirty minutes. You’ll be sure to make a splash when you bake them for a snack or in little squares to take to work! This is a simple giant chocolate cookie, but there’s nothing to stop you spicing up the recipe, for example with M&M’s, chocolate chips or other ingredients.
How do you check for doneness?
This is often the most complicated part of making cakes that are intended to be cut into small pieces: baking. It has to be just right, so that the cake doesn’t dry out too much, but still holds together properly when cut into small pieces. To check the doneness of your giant cookie, I recommend you stick a knife tip into it. It should come out moist, but without any dough on it. Be careful, though, as the dough will continue to cook on the baking sheet even when removed from the oven. So leave yourself a small margin (or move the giant cookie to a cutting board to let it cool).
Cookie detailing
When the cookie has cooled down (it’s best to wait overnight). Take a large knife and cut out small 5 x 5 cm squares. The end result? Everything you love in a cookie: a crunchy crust, a buttery, chocolatey taste, and a melting center. Every time I make one, there’s not a crumb left! It’s a sure thing!
I was a little generous this time and doubled the proportions for a 20 x 20 cm frame, but it was a little thick. If you want to double the recipe (you can, there’s never enough), make sure you use a larger frame. Then simply cut the cake into individual slices.
Cookie géant
Équipement
- Un cul de poule
- Une feuille silpat
- Un cadre à pâtisserie 20x20 cm
Ingredients
- 180 g de farine
- 1 cuillère à café de levure chimique
- 180 g de sucre roux
- 120 g de beurre tempéré
- 1 œuf
- 150 g de chocolat noir découpé en gros chunks (ou pépites)
Instructions
- Mélanger le beurre et le sucre jusqu'à obtenir une pâte un peu crémeuse et y ajouter l’œuf.
- Mettre la levure chimique dans la farine et ajouter l'ensemble au mélange mouillé.
- Ajouter le chocolat et mélanger sans trop travailler la pâte.
- Verser dans un cadre à pâtisserie (sur une plaque avec du papier cuisson) sans trop tasser.
- Mettre au four 30 minutes à 180°C.
