Giant Chocolate Chip Cookie
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 cup butter, melted and cooled for about 15 minutes
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup whole wheat pastry
- 3/4 cup almond flour
- 2/3 cup chocolate chips
- Preheat your oven to 350 degrees. Cream together the butter and sugars. Mix in the egg and vanilla. Add the dry ingredients and then fold in the chocolate chips.
- Line a large baking pan—I used a jelly roll pan—with parchment paper. Press the dough into a 9? circle. (My dough was way too wet at first, more like a batter. I let it cool a bit more so that it was more like a sticky dough.) I found that putting a sheet of plastic wrap over the dough made it easier to spread, so it wouldn’t all just stick to my fingers. I also sprinkled some of the chocolate chips over the top, so they wouldn’t sink into the dough too much.
- Bake for 13-19 minutes, until the cookie is a light, golden brown. NOTE: The original recipe suggests 13-16 minutes, but mine was still too doughy in the middle at that point, that why I’m listing a wider range. You’ll have to peek at when your cookie looks ready. This is when your oven door’s window comes in handy.
- Let the cookie cool in the pan. If you try to take it out, it will fall apart. It should still taste fine, but won’t look like a giant, pizza-sized cookie. And isn’t that what we’re all going for here?
Recipe and Photo: Full Belly Sisters / CC BY-SA