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 Remove cookie from pan after cooling 5 minutes, and allow to cool completely on rack or flat surface such as counter |
 To cut into desired shapes, I like to return it to the baking pan after cooling. |
 Cut into 16 pie wedges for serving -who can resist the yumminess? |
 Two pie wedges fit perfectly in a snack-size bag for lunches, or for storage of extra slices to maintain freshness |
 I made a double recipe and used 1.75 pounds of it to fit my 12.5-inch pizza pie pan; the extra dough made a baker's dozen cookies for snacking! |
 A double recipe makes 2 cartons of dough (2 cups each)
to freeze for advance prep, or unexpected company |
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How about a foot-wide chocolate chip cookie for a party or gift? This treat is quick and easily portable. Chocolate chip cookie recipes abound, but I like this one especially. It’s Wilton’s Chocolate Chip Cookie For Giant Cookie Pans, and never fails for me to bake to chewy perfection. Add a few icing decorations or pieces of candy and you’re done! Break apart or cut into pie-like slices or desired shapes. Make extra batches to freeze in containers for ease of preparation or unexpected company. Wilton’s pan is aluminum, and measures 11" bottom diameter x 3/4 “ deep. This recipe makes 1.25 pounds of dough (2 cups) and is ideal in size for ease of handling such a big cookie. But I have made larger giant cookies too using pizza pans. Just double the recipe and use enough dough to press into pizza pan to a level about 3/8-inch (1 cm) deep; use the excess dough to make cookies.
Ingredients
- 1/2 cup butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350°F. Spray pan with vegetable pan spray.
- In a large mixing bowl, cream butter with sugars. Add egg and vanilla and mix well.
- Stir in flour, baking soda and salt; mix well. Stir in chocolate chips.
- Spread dough into prepared pan with spatula. Bake 15-20 minutes or until light golden brown. Cool on rack for 5 minutes. Remove from pan and return cookie to rack to cool completely before cutting. (I find it easier to return cooled cookie to baking pan before cutting.) Decorate.
- YIELD: 16 cookies
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 16 servings | |
| Calories 156 | |
| Calories from Fat 72 | 46% |
| Total Fat 8.3g | 10% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 27mg | 9% |
| Sodium 103mg | 4% |
| Potassium 57mg | 2% |
| Total Carbs 19.84g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.7g | 6% |
| Protein 2.15g | 3% |
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