Mom Chef Craft: The Best Giant Cookie Recipe Ever! (That can also be made into small cookies)

Somedays we all need to cave in, and eat a damn cookie. Ok, so this might be more than some days for you, but in our household we really do try to not eat cookies everyday....

Well although Valentine's day has already passed us this year, I just had to share the Giant Cookie recipe I came up with. Not because I want to push our guilty eating habits onto others (ok I do), but because they were so good - so unbelievably delicious - that I felt it my obligation to share!

And just when you thought we caved in and gave up our healthy eating standards I threw in a curve ball and used a "healthy fat" as our butter.

Come on, you didn't think I gave in completely, did you?

And you may be asking,

"But Aimee, why make giant cookies?"

Um first off, why not. And second off,

"Ain't nobody got time to make 36 cookies in this house with a baby learning how to walk! Plus, it's nice to say you've only had one!"

The Best Giant Cookie Recipe Ever (That can also be made into small cookies)
What You Need:
2 1/2 cups Flour
1 cup Melt (or butter, or 3/4 cup coconut oil, or your favorite healthy fat alternative)*
3/4 cup Brown Sugar
1/2 cup Sugar
2 Eggs
1 tsp Baking Soda
1 tbsp Vanilla
1 bag Semi Sweet Chocolate Chips (or 12 oz. carob chips)
NOTE: Mine are red because I added red food coloring for Valentine's Day. Totally not necessary but it is an option

*What is Melt?

Just like most cookie recipes, this one is super simple to make. Also, it being a soft recipe, you can't roll the dough- Do not plan on the consistency being like a sugar cookie one. And do not try to roll this out!

To start, pre-heat the oven to 375 degrees Fahrenheit.

Next, beat the butter, eggs, vanilla, and sugar together. For me, I used my kitchen aid with the paddle attachment. The whisk attachment will not work for this, and will only make a mess. Hand beaters or a fork will work as well. (If you used unsalted butter or an oil, go ahead and add 1/4 tsp salt).

Once the sugars, eggs, and butter are combined, add the baking soda and flour (1/2 cup at a time to prevent total flour mess).

Finally mix in the chocolate chips.

Because I do have a little one running around and I just hate when dishes pile sky high, I used Parchment paper. I highly encourage this, but you could just bake the cookies directly onto the baking sheet. Either way spoon a heaping spoonful of batter onto the baking sheet.

I would say it was roughly 3/4 cup of batter per cookie. Maybe some only 1/2 cup.

To prevent the cookies form forming mega cookie, space them out 4-5 inches. For me, this meant baking two at a time.

Bake 18-22 minutes. Since I have no idea how big or small you made your giant cookies, the time varies. Just keep an eye on the edges (for browning) and the middle (for wetness). When the centers look done, and the edges are light brown, the cookies are ready to come out! If you are concerned you under baked them, you can softly poke the center. It will of course be soft and moist, but unless it's gooey the cookies are done. If it is hard, you over baked your cookies and they will not be moist or chewy.

If you decide to make small cookies, this recipe will yield 2-3 dz. And it's ok, I won't be upset if you skip out on making giant cookies. Should you make smaller ones bake for 10-12 minutes. Otherwise you will not be making cookies, but rather hockey pucks.

I did not take pictures as I was making these as I was too eager to try them. However, if you have any questions at all please let me know!

Also note that you can add nuts, or even different kinds of chips such as cinnamon chips, white chocolate chips, butterscotch, even peanut butter chips! Get creative and enjoy your cookies!