This recipe is in the same vein has this huge cookie that’s smaller than today’s posting. I snagged this recipe from Delicious magazine, using the alternate version with half cocoa powder and half flour—very chocolaty!
One thing to note about this recipe is the initial disk of dough that you bake will be about 4 inches (10cm) wide. This will expand to nearly 7 inches in diameter when cooking. Something to keep in mind if making a couple of these at a time.
Overall, this is a really good cookie. I recommend cutting it into pizza-like slices for serving.
What you’ll need
- 1 oz (30g) butter, softened
- About 2 oz (50g) light-brown sugar
- 1 oz (30g) chunky peanut butter
- 1 egg yolk
- 1.5 oz (40g) flour (you can substitute half with cocoa powder)
- 0.125t (1/8t) baking soda
- 1 oz (30g) chocolate of any kind, broken up into pieces
- Flakey salt (optional)
What to do
With a kitchen spoon, beat the butter and sugar until the mixture is smooth, then beat in the peanut butter, followed by the egg yolk. Once that’s done, mix in the flour and baking soda, followed by half of the chocolate pieces.
Ensure everything is completely combined before shaping the dough into a 4-inch disk about 1 inch thick. Stick in the remaining chocolate pieces across the top and refrigerate for about 15 minutes.
Begin heating your oven to 355 degrees F while the dough is cooling. Line a baking sheet with parchment paper.
After the 15 minutes have elapsed, put the dough disk on the parchment paper and bake the cookie for about 12 minutes. During this time it will flatten and expand drastically. Cook until it gets just a little browned around the edges—of course, you can’t determine this if you made the cocoa version. When the cookie’s done, remove it from the oven, cover it with a pinch of flakey salt and let it cool on the sheet pan before cutting and eating.
Enjoy!
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