I love a good baking trend, and the Better Homes & Gardens trend this year is a giant cookie shaped silicon baking pan. Last year it was a doughnut pan and a few years before a long bar tin. I bought the $8 offer in the supermarket for the magazine, cooking booklet and one silicon pan, but there is an offer in their shop if you fancy a pan or two. I decided I only needed one pan and chose the cheaper route.
There are eighteen recipes: gluten-free, no-bake, microwave and ordinary oven baking. There are also three variations for the Giant Cookie: classic, triple chocolate and confetti. I chose the classic.
If you don't have this silicon pan, you can use any 23cm/9 inch round cake tin.
I followed the recipe exactly, and it is just melt and mix, so marvellously easy. The giant cookie turned out surprisingly well, surprisingly because this is the first time I have used a silicon pan. I greased it very well, in every nook and cranny. I placed it on a baking tray at every turn to make it more stable. You could use any combination of choc chips, even chopped chocolate and/or nuts and dried fruit. I even piped chocolate over the pattern on the top, in a wriggly way, but a pattern nonetheless. MrsDrWho declared it exceedingly tasty, as did people in the staffroom when she took some to school.
I shall definitely make this again.
Giant Choc Chip Cookie serves one giant or 12-14 ordinary people
- cooking oil/spray to grease silicon pan
- 125g butter, melted
- 1 cup brown sugar
- 1 egg
- 1 1/2 cups plain flour
- 1 tspn baking powder
- 1/2 tspn bicarbonate of soda
- 300g choc chips, any combination
- 50g chocolate of your choice extra, melted, for piping
Preheat the oven to 180*c or 160*C fan-forced. Thoroughly grease the silicon pan. I used some baking paper and oil, but it is easier to use a cooking spray, I just don't have any. Put the pan on an oven tray.
Use a large bowl and mix the melted butter and sugar. Add the egg and mix again.
Stir in the dry ingredients until a smooth dough forms. Divide the dough into thirds, roughly.
Press one third of the dough into the centre of the silicon pan, to cover just the star part. Leave the outside border dough free, and smooth the top as best as possible.
Add the choc chips to the remaining two-thirds of the dough and mix through evenly. Very gently press the choc chip dough in the pan, covering the centre star area and pressing right out to the fluted border section.
The recipe says to smooth the top and so I used a piece of baking paper to protect the cookie and smoothed as best I could. I am not sure so much care was needed, but the cookie was beautifully smooth.
Place the tray with the cookie pan into the oven and bake for 35 minutes. I found it took 40 minutes for mine to bake properly. The recipe says bake for 30 minutes for a chewy cookie and 40 minutes for a crunchier texture. I have not tried any other baking times, so I can't say what will happen.
Cool in the pan, on the tray, for 20 minutes and then turn out onto a rack, starry side up, and leave to cool completely. When it is cold you can pipe chocolate, following the outline of the star pattern. I forgot my piping tips, so I used a ziplock bag with a tiny hole snipped in one corner. It was not very accurate, but it shows the general idea.
The giant cookie is fun to make and I would definitely love to try some more baking ideas using the silicon pan. Oh I did, I baked a giant wagon wheel!! It was a labour of love, but worth it in the end. Don't cut the wheel straight from the fridge, it cracks terribly. IPad photo, so not the best, sorry.
Oops, I pressed Publish and forgot to remove all the white space at the bottom of the post!!