Giant cookie

I’ve done more baking in the last month than I’ve done in a year. Blame the baby. But now that I’m catching up again, here’s another from a recent spate of cookery…the GIANT cookie made as a birthday cake for my husband.

Fresh from the oven, placed beside "The Cake Bible" for scale.

So so easy, and so much fun. Use the standard Tollhouse cookie recipe, but instead of butter, use butter-flavored shortening. I like the Crisco ones that come in bricks because one brick equals the 1 cup of butter you need. Using shortening means the cookie is more prone to rise rather than spread. And you want this cookie to rise!

Other tweaks: I used both dark and milk chocolate chips for a little texture variety in the chips and scaled back a bit on the walnuts for fear of it tasting too dry (wasn’t an issue). I also added a shot of bourbon, and was heavy handed with the vanilla. It gave the cake a more adult dimension, for lack of a better word.

To eat? Grab a pizza cutter and a big glass of milk.

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