This Big Cookie recipe is a delightful twist on the classic chocolate chip cookie, magnified to a giant size for an indulgent treat. Made in a small circular mold, this oversized cookie combines the rich flavors of dark and milk chocolate, complemented by the subtlety of fleur de sel. The use of complete sugar and demi-salted butter enhances its flavor, making it a perfect dessert for sharing or enjoying as a special snack.
Why You’ll Love This:
- Chocolatey Goodness: Packed with both dark and milk chocolate for a rich taste.
- Perfect Texture: Achieves a balance between chewy and crispy.
- Fun and Unique: A novel way to enjoy a classic favorite.
Perfect Occasion: Great for a casual gathering with friends, a family dessert, or as a special treat to celebrate the end of the week. It’s also an excellent choice for a baking project with kids.
Decoration Tips:
- Top with Nutella: For an extra layer of sweetness and flavor.
- Garnish with Nuts: Sprinkle crushed hazelnuts or pecan nuts on top before baking.
- Serve with Ice Cream: A scoop of vanilla ice cream makes a perfect accompaniment.
Ingredients:
- 130g demi-salted butter
- 115g complete sugar
- 1 egg
- 170g classic wheat flour
- 3g baking soda
- Fleur de sel
- 100g dark chocolate
- 100g milk chocolate
Preparation:
- Preheat your convection oven to 170°C.
- Melt the butter and mix with sugar and egg.
- Sift flour and baking soda, then incorporate into the butter mixture until homogeneous. Stir in chocolate chunks and fleur de sel.
- Pour the dough into a 15-16cm circular mold and bake the Big Cookie for 25 minutes at 170°C.
- Optionally, spread some chocolate spread on top and sprinkle with hazelnut or pecan nut pieces.
Indulge in this Big Cookie, a simple yet luxurious treat that brings a giant twist to the beloved chocolate chip cookie!
