I was looking for a recipe for monster cookies that flattened out, yet were still chewy, and I found a great recipe on A Sassy Spoon. The only changes I made were in the additions. Instead of just chocolate pieces, I used Eggies, dark chocolate chunks, and regular semi-sweet chocolate chips. I also didn’t like the salt sprinkled on top, and just brushed it off with a pastry brush.
Even though the monster cookies didn’t look nice and flattened when I pulled them out of the oven, they just needed time to cool to become the shape I wanted. They stayed soft and chewy, too! Definitely take a look at her post. It has some really great tips that include:
- Chill the dough
- Underbake
- Don’t overmix the dough
- Let them cool!
Chewy Monster Cookies
Ingredients
- 1/2 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 1/2 cup dark chocolate chunks
- 3/4 cup Eggies
Instructions
- In a mixer or a large bowl, mix melted butter and sugars.
- Add egg and vanilla extract. Mix until smooth and well combined.
- To the same bowl, add flour, baking soda, and salt. Mix until just combined. Do NOT over mix!
- Fold in chocolate chunks and Eggies.
- Using a cookie scoop, form dough into balls (approx. 1.5 tablespoons of dough).
- Place on a baking sheet and refrigerate the dough balls for, at least, 20 minutes (the longer, the better). You can freeze any leftover dough for future use.*
- Preheat oven to 350°F.
- When ready to bake, remove dough from fridge and place on a light coloured pan that has been lined in parchment.
- Bake for 10-11 minutes until the edges are golden brown.
- Remove from oven and cool for 5 minutes.
- Serve and enjoy!
CHEWY MONSTER COOKIES