Giant stuffed chocolate chip cookie….
…with orange and black sprinkles with Oreos and chocolate chips all over!!
It’s a cookie that you WANT to share at your Halloween party, in fact, it’ll probably be what people go after first. I brought three of my giant cookies into the office (it’s a small office with 30 people max), and thought, there will definitely be leftovers at the end of the day… by noon, my colleague comes over and says, “All your cookies are gone!!” Turns out everyone had it for breakfast! I love that people are adapting to my “healthy” way of eating, because I love cookies for breakfast…especially because it means I have all day to burn the calories! 🙂
Always love a fun giant cookie stack!!
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So before starting… I’d like to share a fun project that I’m working on! Below are only a couple of the colors this fun tee comes in! I invite you to check out My Dessert Diet on Facebook for more!
Ingredients:
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)
For Sugar Cookie:
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cup white granulated sugar
- 1 large egg, at room temperature
- 1/2 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- Orange and red gel food coloring
Additional ingredients needed for assembly:
- 2-3 cups chocolate chips
- Halloween colored sprinkles
- Oreos, broken into large chunks
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 flours, 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.
- Slowly add in the flour mixture until just combined and then add in chocolate chips.
- Place cookie dough in a bowl and set aside.
Sugar Cookies:
- Note: this part of the recipe could not be reduced down to a smaller portion size, so you’ll just have lots of sugar cookies! In the end, I took the orange colored sugar cookie and stuffed it into the regular white sugar cookie. After I baked it, the white sugar cookie still appeared to be a white cookie….until you break it open!
- In a medium bowl, whisk together flour, baking powder and salt.
- In bowl to standing mixer, use paddle attachment to cream together the butter and sugar on medium speed.
- Once the butter and sugar mixture is light in color and fluffy in texture, on low speed, add in egg and then once fully combined, add in vanilla extract.
- Slowly add in the flour while the mixer speed is on low.
- Once the cookie dough has come together, remove about 2/3 of the dough into another bowl and leaving 1/3 of the dough behind to be turned orange!
- Add in orange gel food coloring and have the mixer slowly combine the color with the cookie dough. I added a few drops of red to get a more vibrant orange color, but just be careful to not add too much, otherwise you’ll have red-orange cookie dough…better to slowly add in the color and see what it comes out to rather than realizing that it can’t be undone.
- Once the color is to your satisfaction, set the cookie dough to the side.
Cookie Dough Assembly:
- Take 1/2 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 1/4 inch thick or slightly less and about 4 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 place each of them in the middle of the first, larger round flattened cookie dough.
- Take about 3 tablespoons of orange sugar cookie dough and repeat steps of rolling it into a ball and flattening it, but make sure that it is not larger than the second ball of cookie dough.
- Place the smaller cookie dough round on top of the larger one and repeat.
- Place one cookie dough round on top of the other and pinch together the cookie dough to create a seal. The cookie will be a dome-shape, but it will flatten out while baking.
- Put the cookie on jelly roll pan. Sprinkle the Halloween colored jimmies over the cookies. Take a handful of chocolate chips and cluster them together on top of the cookie. Set them into place by gently pressing the chocolate chips into the cookie dough. Lastly, take a handful of broken Oreos and press into the cookie.
- 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). Note: I bake one cookie at a time, because it expands out. If you’re looking to save some time with baking, you can try to bake two together, but they may end up colliding together when baking.
