These are perfectly sized for a good dessert style cookie or someone who reeeeally wants one. I personally still want a couple of them, but I’m definitely happy with the ‘giant’ size. Softened unsalted butter. Butter must be at room temperature. If the butter is too cold or too hot, you will be unable to cream the butter with the sugars. I realise that they might not necessarily look so giant, but they are basically the size of my hand so they’re very decently sized and larger than usual. Obviously, the largest cookie you can do is one cookie, but I wanted these to still be individual but not ridiculous. Add water and both sugars and mix until combined, add egg and yolk and mix on medium for 1 minute. Add vanilla and mix for 30 more seconds. Add in flour mixture, mixing until just combined then fold in chocolate.

I decided to change to the plain flour, because I have made these several times, and the plain flour helps make them spread less. You only need to stop them from spreading so much as they are ‘giant’ size, but if you’re making them smaller or ‘regular’ size, then you can use either of the flours. I also used a smidge more flour in weight size, because it helped.When placing the cookie dough balls on the baking tray only place 4-6 dough balls on each baking tray. Make sure you space them out well on the tray as they will spread in the oven. Let rest then mix for another two minutes. You'll see the color and consistency of the batter change. Space out the cookie dough balls. When placing the cookie dough balls on the baking tray only place 4-6 dough balls on each baking tray. Make sure you space them out well on the tray as they will spread in the oven. Butter. For a delicious flavor I love to brown my butter, I have a whole post dedicated to how to brown butter. In the bowl of an electric stand mixer fitted with a paddle attachment add the cold butter and set aside.

Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Milk Chocolate Chunks (30%) (Sugar, Cocoa Butter, Skimmed Milk Powder, Cocoa Mass, Lactose and Protein from Whey (from Milk), Palm Fat, Whey Powder (from Milk), Milk Fat, Emulsifier ( Soya Lecithin), Vanilla Extract), Sugar, Palm Oil, Butter Oil (from Milk), Chocolate Powder (Sugar, Cocoa Butter, Skimmed Milk Powder, Cocoa Mass, Lactose and Protein from Whey (from Milk), Palm Fat, Whey Powder (from Milk), Milk Fat, Emulsifier ( Soya Lecithin), Vanilla Extract), Partially Inverted Refiners Syrup, Whey or Whey Permeate (from Milk), Raising Agents (Sodium Bicarbonate, Ammonium Bicarbonate), Flavouring, Salt, Milk Chocolate contains Milk Solids 14% minimum and Cocoa Solids 25% minimum, Milk Chocolate contains Vegetable Fats in addition to Cocoa Butter. Lifestyle / Additives Vanilla Extract. Vanilla provides the classic flavor profile, so don't skimp and use imitation, it is not worth your time, real vanilla extract all the way. Sugar. We use a combination of brown and granulated sugar. Brown sugar is made with molasses and provides extra moisture and flavor.The retailer is loved for its budget homeware, gifts, beauty items and toys. But, one of its most legendary sections has to be the confectionary aisles. Butter must be at room temperature. If the butter is too cold or too hot, you will be unable to cream the butter with the sugars. Add extra chocolate chips to the cookie dough balls before baking them to create a ‘pretty cookie’. Making a ‘pretty cookie’. Add extra chocolate chips to the cookie dough balls before baking them to create a ‘pretty cookie’. Like many other CCC recipes, I chill the dough, I personally like to pre-scoop the dough as soon as I make it, that way the dough is chilled more consistently than a big ol' ball of dough. I use this container, I line it with parchment on the bottom scoop the dough then put another layer of parchment and scoop the next layer. It works perfectly for me!