Chocolate Chip Mega Cookie from Joanne Fluke's Cream Puff Murder

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 200.4
  • Total Fat: 9.0 g
  • Cholesterol: 28.8 mg
  • Sodium: 1,814.7 mg
  • Total Carbs: 29.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 1.5 g

View full nutritional breakdown of Chocolate Chip Mega Cookie from Joanne Fluke's Cream Puff Murder calories by ingredient
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Introduction

This is a recipe from Joanne Fluke's book Cream Puff Murder This is a recipe from Joanne Fluke's book Cream Puff Murder
Number of Servings: 32

Ingredients

    2 cups white (granulated) sugar
    1 cup softened butter (2 sticks, 8 oz., 1/2 pound)
    2 teaspoons vanilla extract
    2 beaten eggs (just whip with a fork)
    1 teaspoon molasses
    1/2 teaspoon salt
    1 teaspoon baking soda
    2 cups chocolate chips
    2 1/2 cups flour

    **1 cup chopped nuts are optional, but their nutritional information has not been added to this recipe.

Directions

Preheat oven to 350 degress F., rack in the middle position.

Place the sugar in a large mixing bowl. Add the softened butter and vanilla extract, and stir until the resulting mixture is light and fluffy. Add the beaten eggs and mix well.

Mix in the teaspoon of molasses. (To measure molasses or any other sticky liquid, spray your measuring spoon or cup with Pam or another nonstick spray before you measure). Stir until the mixture in your bowl is a uniform color.

Add the salt and baking soda, and mix until they're thoroughly incorporated.

If using nuts, add them and stir them in. Then add half of the chocolate chips and half of the flour. Stir until the chips and flour are thoroughly incorporated.

Add the rest of the chips and the rest of the flour. Mix thoroughly. Let the dough rest while you prepare the pans.

You will use two and only two pans for this recipe. (They're called "mega" cookies for a reason!) Use two 9 inch or 10 inch pie pans - it doesn't really matter what kind. If you must, you can use three 8 inch pie pans, but the cookies will be much thinner and you'll have to reduce the baking time by 5 minutes.

Line your pie pans with a big square of aluminum foli, pressing the foil down to conform to the bottom and sides of the pie pan and leaving the four corners sticking up. (You'll use them later to remove the cookies from the pie plate.

Once the pie pans are lined on the inside, spray the foil with nonstick cooking spray.

Divide your cookie dough in half (or thirds if you used three 8 inch pie pans). Form each half into a large bal. Place the balls in the center of each of your pie pans & smush them down with your hands. Continue to flaten the dough balls until they're spread all the way out to the sides of the pan, and the tops are fairly smooth.

Bake the "mega" cookies at 350 degrees F. for 40 minutes (35 if you made three cookies instead of two). Test for doneness by pressing the back of a spoon down on the center of the cookie. If it sinks in & comes out gooey & squishy, the cookies need more baking. Try them again after 5 minutes. If it leaves only a slight indentation, your cookies are done.

Remove your cookies from the oven and cool them in their pans on a wire rack for 15 minutes. Then grasp the two diagonal corners, lift the cookies out of their pans and continue to cool them on the wire racks until they reach room temperature.

When the cookies are thoroughly cool, carefully peel off the foil. They're wonderful just as they are, but you can add to the enjoyment by decorating them if you wish (this will alter the nutritional information).

Cut each cookie into 16 pieces.

Number of Servings: 32

Recipe submitted by SparkPeople user DRPAIR.

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