Giant Sprinkle Filled Chocolate Chip Cookie!

Rainbow sprinkles makes everything more fun… Especially when it’s stuffed inside as a surprise!

One of my favorite creations to date – chocolate chip cookie stuffed with chocolate-chocolate chip cookie and then stuffed with sprinkles! The chocolate-chocolate chip cookie layer gives a nice balance of chocolate within the cookie. It’s perfect for those times when you can’t decide if you want chocolate chip cookies or chocolate-chocolate  chip cookies more, because why not have both?!

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So before starting… I’d like to share a fun project that I’m working on! I invite you to check out My Dessert Diet on Facebook for more!

Ingredients (makes two giant cookies!):

Chocolate Chip Cookie:

  • 1 1/3 stick unsalted butter, at room temperature
  • 3/4 cup plus 2 tablespoon dark brown sugar
  • 1/2 cup granulated white sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup bread flour
  • 1 cup plus 2 tablespoons cake flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1/2 cup chocolate chips (I prefer to use Ghirardelli chocolate)

Chocolate-Chocolate Chip Cookie:

  • 1 stick unsalted butter, at room temperature
  • 3/4 cup white granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder (I prefer to use Valrhona cocoa)
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chip (I prefer to use Ghirardelli chocolate chips)
  • 1-2 tablespoons heavy cream (whole milk and heavy whipping cream is fine as a substitute)

Additional ingredients needed for assembly:

  • 1 cup of rainbow jimmies
  • 2/3 cups chocolate chips


Directions:

Chocolate Chip Cookies:

  • Shift together flours, baking powder, baking soda and salt into medium bowl and set aside.
  • Using paddle attachment to standing mixer, at medium speed, cream together butter and sugars until fluffy and light in color.
  • Reduce mixer speed to low and add egg, once fully incorporated, add in pure vanilla extract.
  • Slowly add in the flour mixture until just combined and then add in chocolate chips.
  • Place cookie dough in a bowl and set aside.

Chocolate-Chocolate Chip Cookies:

  • Shift together flour, cocoa powder, baking soda and salt into medium bowl and set aside.
  • Using paddle attachment to standing mixer, at medium speed, cream together butter and sugar until fluffy and light in color.
  • Reduce mixer speed to low and add egg, once fully incorporated, add in pure vanilla extract and then heavy cream.
  • Slowly add in the flour mixture until just combined and then add in chocolate chips.
  • Place cookie dough in a bowl and set aside.

Cookie Dough Assembly:

  • Take a 2/3 cup of cookie dough that you would like to be on the exterior (whether it be the chocolate chip or chocolate-chocolate chip cookie) and roll it into a ball and then flatten it with your palms into a round circle. Create two flattened cookie doughs, to create a top and bottom for the giant cookie (about one centimeter thick and about 5 inches in diameter).
  • Then take about 1/3 cup of the other cookie dough and repeat steps of rolling it into a ball and flattening it. Create two flattened cookie doughs (about 1/8 inch thick and about 3.5 inches in diameter) and place each of them in the middle of the first, larger round flattened cookie dough.

  • Place the smaller cookie dough round on top of the larger one and repeat for the second one.
  • On one side, create a concave area for the sprinkles. Pour the sprinkles (about 2-3 tablespoons) into the center area.

  • Place the other cookie dough round on top and pinch together the cookie dough to create a seal. The cookie will be dome-shaped, but it will flatten and spread out while baking.
  • Put the cookie on jelly roll pan. Sprinkle the rainbow jimmies over the cookies. Take a handful of chocolate chips (about 1/3 cup will cover the exterior of one cookie) and cluster them together on top of the cookie. Set them into place by gently pressing the chocolate chips into the cookie dough.
  • Once all the cookies dough is used up, then place in freezer. Freeze for at least 30 minutes before baking (if you don’t want to bake them all at once, you can wrap it tightly with saran wrap or foil).
  • To bake, preheat oven to 350F degrees and bake for 20-25 minutes or golden brown around the edges.
  • Allow the cookie to cool for at least 5-10 minutes before moving to a cooling rack (otherwise the giant cookie might break apart when being moved).

Enjoy!!

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18 thoughts on “Giant Sprinkle Filled Chocolate Chip Cookie!

      1. Hi! Yes you can but will not be the same. The bread flour creates a nice crispy shell that holds everything together. The cake and bread flour create a really nice balance! It’ll still turn out well with all purpose. Keep me posted on how it’s turns out! Enjoy!

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  1. Hi!

    I just saw an advertisement on Facebook and everything you make looks so delicious.

    I was wondering if these cookies can be made without a standing mixer?

    Thank you.

    Have a great night.

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  2. I just made it and it’s really delicious! They spread out pretty far so i would bake them one at a time the next time. Really fun to make 🙂

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      1. I’m so happy to hear that the cookie turned out great! But sorry that the sprinkles didn’t work out! I used rainbow jimmies which can be found in pretty much an grocery store and haven’t had any issues with it. I’ve also used a couple of different brands. Keep me posted for next time!!

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    1. Generally speaking, I would say around 4-6 people for one. If you’re in charge of bringing the dessert for the evening, I would recommend bringing 2. One recipe should yield about 2 cookies.

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  3. Hello – I tried this recipe and the chocolate dough cake out super wet and was more like a sticky brownie batter than a cookie dough.

    I really struggled to roll it out into a thin layer for the inside layers. Any thoughts why this happened? The chocolate chip dough was spot on.

    Or should it be that way?

    Despite this issue – it still came out tasting great (albeit didn’t look as nice due to difficulty shaping inside layers).

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    1. The chocolate cookie dough should be just a little sticky, but not like brownie batter. I know sometimes cocoa powder can have different consistency and maybe that had an effect on the end result of the dough. I’m glad to hear that it came out tasting great!! Enjoy!!

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