Immediately after I made my last batch of GIANT cookies, my kid was already asking me to make some more. Of course, I didn’t want to do them exactly the same, so today I decided to go with just colorful sprinkles and a variety of chocolate chips. That’s right, a variety. Big, regular, small. Some dark, some semi-sweet.
The end result was some more amazingly delicious GIANT cookies that had something different in every bite. Some bites were full of chocolate, others of sweet candy sprinkles, and then others were a delicious cookie.
When I say that these cookies are delicious AND big - I completely mean it. These are some of my most FAVORITE cookies. So many cookies out there require the dough chilling time, but not these. These cookies are just mix and go. That means that I get to enjoy these cookies faster than others would allow.
I definitely suggest using a few different shapes and kinds of chocolate chips in these cookies, but if you’re a fan of a specific one, that’s fine too! I think I used 2-3 Tbsp. sprinkles in my 1 1/2 C. of chocolate chips and sprinkles but feel free to adjust the amount of each to suit your tastes.
TheSkinnyFork.com These GIANT cookies are as delicious as they are easy to make with NO CHILL time for the dough. No chill. All thrill. Just mix and bake to enjoy these rainbow delights! Prep Time: 10 Minutes • Cook Time: 25 Minutes
Servings: 6 • Serving Size: 1/2 Cookie • Calories: 358 • Fat: 19 g • Saturated Fat: 12 g • Carb: 46 g • Fiber: 1 g • Protein: 5 g • Sugar: 22 g • Sodium: 188 mg
• 2 1/4 C. Flour
• 1 1/2 Tsp. Corn Starch
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 3/4 C. Butter
• 1/4 C. + 2 Tbsp. Brown Sugar/Sweetener Blend
• 1/4 C. Sugar
• 1/4 C. Natural Sweetener
• 1 Whole Egg
• 1 Egg yolk
• 2 Tsp. Vanilla Extract
• 1 1/2 C. Chocolate Chips & Rainbow Sprinkles
Directions:
Preheat the oven to 325 degrees F. and line some baking sheets with parchment or silicone baking mats.
Whisk the 2 1/4 C. flour, 1 1/2 Tsp. corn starch, 1 Tsp. baking soda, and 1/2 Tsp. salt together in a medium bowl; set aside.
In the base of a stand mixer or another medium bowl, beat together the 3/4 C. butter, 1/4 C. + 2 Tbsp. brown sugar blend, 1/4 C. sugar, and 1/4 C. natural sweetener for about 2 minutes.
Add in the egg, the egg yolk, and the 2 Tsp. vanilla extract. Beat on medium-high speed until well combined.
Scrape down the sides and beat in the flour mixture at a low speed.
Beat in the 1 1/2 C. chocolate chips and sprinkles.
Divide the dough into even 1/2 c. scoops to make about 6 giant cookies.
Place two on a baking sheet about 6” apart and bake for 20-25 minutes or until the edges and top are slightly browned.
Cool the cookies on the baking sheet for about 15 minutes then transfer to a wire rack to continue to cool completely.
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher