It was my volleyball coach’s birthday this week, so some kind of baking was in order. It’s right in the midst of mini egg season and I got some really beautiful pastel sprinkles in my subscription, so I decided to make a giant cookie with some whipping cream to hold the sprinkles. I don’t know what exactly it is, but there is something intensely satisfying about a gigantic cookie. Feedback was generally positive, so I think this recipe is a winner.
I adapted a giant cookie recipe from Sally’s Baking Addiction and used a 10″ springform pan. I wouldn’t go smaller than 9″ for the pan, since it’s already pretty thick and rises a fair amount.
GIANT COOKIE (original recipe here)
- 225 g (½ cup) unsalted butter, softened
- 100 g (½ cup) granulated sugar
- 200 g (1 cup) packed brown sugar
- 2 eggs
- 2 tsp. vanilla
- 275 g (2.5 cups) cake flour, sifted
- 1 tsp. cornstarch
- 1 tsp. baking soda
- ½ tsp. salt
- 2 cups mini eggs (chopped in half)
- Preheat oven to 325F.
- Cream butter in stand mixer until smooth and creamy.
- Add sugars, eggs, and vanilla to mixer until well mixed.
- Sift together flour, cornstarch, baking soda, and salt in a bowl.
- Mix flour mixture into butter mixture at a low speed until just mixed.
- Using a spatula, mix in chopped up mini eggs.
- Pour dough into 10″ cake pan and use the spatula to even out the layer.
- Bake for ~30 minutes, rotating halfway.
- Add whipped cream and sprinkles for an extra flourish!