If you want to eat just one cookie that has the punch of several or are looking for a cookie to share with a friend (or three), then you are looking for a monster cookie recipe.
Attack of the Monster Cookies
When I first heard the term "monster cookie," my thoughts went immediately to the classic monster movies of the fifties. I wondered which monsters were they? Were they the monsters spawned by the fear of nuclear testing or the monsters that represented the fear of communist invasion? Rather than the gigantic ants of Them or the subversive takeover of Invasion of the Body Snatchers, I was face-to-face with a cookie of mammoth proportions.
Monster Cookie Recipe
Monster cookies are, by definition, very large. This means that it will need extra leavener to help the cookie rise. This monster cookie recipe uses cream of tartar to help the cookie develop a chewy texture and allow the center to cook properly. Without the added leavener, the center of the cookie would be raw or it would overcook.
Ingredients
- 2 ¾ cups of all-purpose flour
- 2 teaspoons of cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 sticks of butter, softened
- ¾ cup plus 2 tablespoons of sugar
- ¾ cup packed brown sugar
- 2 ½ tablespoons light corn syrup
- 2 large eggs
- 2 ½ teaspoons vanilla
- 16 ounces of semi-sweet chocolate (either chips or broken chocolate bar)
Instructions
- Using a whisk or a fork, mix together the flour, cream of tarter, baking soda, and salt.
- Using your stand mixer, beat together the butter, sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla to the butter and beat on low speed until completely incorporated.
- Add half of the flour to the butter mixture and beat on low speed until combined.
- Add the remaining flour and beat on low speed until fully mixed.
- Add half the chocolate chips and mix into the dough, leaving the other chips in a bowl.
- Wrap the dough in plastic wrap and refrigerate for 45 minutes.
- Preheat oven to 350 degrees.
- Take the dough out of the refrigerator and shape the dough into a disk about a half-inch thick.
- Divide the disk into quarters and cut each quarter into 5 equal parts.
- Roll each part into a ball.
- Dip each ball into the chips and press them down firmly to imbed the chips into the dough.
- Place the dough balls on a cookie sheet that has been lined with parchment paper.
- Press the dough balls down to flatten them. You should not have more than three cookies per sheet. Give them plenty of space to spread.
- Bake the cookies for 12 minutes, rotating the cookie sheet halfway through.
- The cookies should be slightly browned at the edges.
- Let the cookies cool for 2-3 minutes on the cookie sheet before transferring them to a wire rack to cool.
