Colossal Cookies: 100 Outrageously Oversized Treats That Change the Baking Game

Colossal Cookies: 100 Outrageously Oversized Treats That Change the Baking Game

by Wendy Kou

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Overview

Larger-Than-Life Cookies for Larger-Than-Life Appetites

Take your cookies to new heights with Wendy Kou’s supersized approach to baking. Each cookie—about the size of your head—is not only fun to make, but tastes delicious and is perfect to savor or share.

These decadent cookies cover all your must-have flavors like chocolate chip, red velvet, sugar cookie, oatmeal, cinnamon roll and so much more. And if you’re feeling extra adventurous, there’s always the option to take on one of Wendy’s stuffed cookies (brownie or cheesecake middle, anyone?) or combination flavor cookies—like her chocolate espresso and red velvet cookie.

Why bake a boring cake when you can make a Birthday Cake Cookie that feeds 8 to 10 people? And why have the same old sandwiches when you can make a Peanut Butter Jelly Cookie that will satiate you for days? With 75+ cookie recipes, and 20+ cookie variations, you’ll never run out of ways to make dessert feel new again

Product Details

ISBN-13: 9781624146725
Publisher: Page Street Publishing
Publication date: 12/11/2018
Pages: 192
Sales rank: 471,235
Product dimensions: 8.04(w) x 9.01(h) x 0.53(d)

About the Author

WENDY KOU is the creator of the blog My Dessert Diet. Her cookies have been featured by the Food Network, Teen Vogue, Buzzfeed and Thrillist. She lives in Brooklyn, New York.

Read an Excerpt

CHAPTER 1

All-Time Favorites

My all-time favorite cookie recipes feature a variety of my go-tos and top 10 must-haves. It was quite a struggle to narrow it down to 10, but I promise that these are definite crowd pleasers, and there is something for everyone. I've tested these with friends, relatives, friends-of-friends and colleagues, and even the most stubborn dieter will make sure that their cheat-day falls on the day that you're making these cookies. AND, if you're looking to win that baking contest or show off at a school or work function, trust me, I've got the right recipes here for you!

But, just to make sure we're all on the same page, these are not only out-of-this-world amazing cookie recipes, they prove the saying "bigger is better." Without further ado, I would like to invite you to break out of the habit of making regular-sized cookies and start making these extraordinary, delicious, gooey and fun-to-break-apart colossal cookies.

Extra Chocolatey Chip + Marshmallow

Have you ever stood in a store so indecisive that you just could not decide between a chocolate chip or double chocolate chip cookie? You know for sure you don't want to get both — there's simply no need for the extra calories, but one part of your brain is whispering chocolate chip and the other part is screaming double chocolate chip. This cookie is one of my all-time favorites because I love having the best of both worlds!

Yield: 2 colossal cookies

CHOCOLATE CHIP COOKIE
¾ cup (103 g) bread flour
¼ cup (34 g) cake flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup (114 g) unsalted butter
½ cup (110 g) packed dark brown sugar
½ cup (100 g) white granulated sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
½ cup (85 g) chocolate chips

EXTRA CHOCOLATEY CHIP COOKIE
1 cup (125 g) all-purpose flour
2/3 cup (57 g) unsweetened cocoa powder
1 tsp baking powder
¼ tsp salt
½ cup (114 g) unsalted butter, at room temperature
¼ cup (51 g) shortening, at room temperature
½ cup (110 g) packed dark brown sugar
½ cup (100 g) white granulated sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 tbsp (30 ml) heavy cream
½ cup (85 g) chocolate chips

ADDITIONAL INGREDIENTS
2/3 cup (30 g) mini marshmallows
2/3 cup (113 g) chocolate chips

For the chocolate chip cookie, whisk together the bread and cake flour, baking powder, baking soda and salt and set aside.

Use the paddle attachment on a stand mixer to cream together the butter and brown and white sugar on medium speed. Once the texture is fluffy and the color is light, reduce the speed to low and add in the egg. Once the egg is fully incorporated, add the vanilla.

With the mixer speed on low, add the flour mixture and continue mixing until the cookie dough just comes together. Add in the chocolate chips and continue mixing until the chocolate chips are evenly distributed in the dough.

For the extra chocolatey chip cookie, sift together the flour, cocoa, baking powder and salt to remove any cocoa powder clumps. Whisk together to ensure it is mixed well and set aside.

With the paddle attachment on a stand mixer, cream together the butter, shortening and brown and white sugar on medium speed until light and fluffy. Reduce the mixer to low speed and add in the egg. Once the egg is fully incorporated, add the vanilla, then the cream.

With the mixer on low speed, slowly add in the flour mixture. Once the cookie dough just comes together, pour in the chocolate chips and allow the mixer to continue for a few more seconds. If the dough feels too sticky, place it in the refrigerator for 5 to 10 minutes before working with it.

To assemble the cookies, line a jelly roll pan with parchment paper and use this as your work surface. Take ½ cup (120 g) of chocolate chip cookie dough and roll it into a round ball and set it on the parchment paper. Take ½ cup (120 g) of extra chocolatey chip cookie dough and roll it into a round ball. Take the 2 cookie dough balls and press and roll them together to create one cookie dough ball, but be sure to keep the chocolate chip on one side and the extra chocolatey chip on the other. Use the palms of your hands to flatten the cookie dough into a circle 5 inches (13 cm) in diameter. Be sure that the seams of the chocolate chip and extra chocolatey chip are down the middle of the area you flatten, so you have equal halves of both cookies.

Repeat the above steps to create a second flattened cookie circle. Take ? cup (15 g) of mini marshmallows and place them in the center of one of the cookie circles, and then place the other flattened cookie dough on top. Use your fingers to pinch together the top and bottom edges of the cookie, and then smooth out the edges for a seamless finish. Repeat the above steps for the second cookie.

Spread the chocolate chips all over the top of the 2 cookies. Once both cookies are completed, place the cookies in the freezer and allow them rest for at least 20 minutes. Preheat the oven for 350°F (177°C).

Bake one cookie at a time for 26 to 30 minutes, or until the sides of the cookie are golden-brown. Allow the cookie to cool down on the baking tray for about 20 minutes before moving to prevent breakage.

Espresso Double Chocolate Chip

After baking my first colossal chocolate chip cookie, I wanted to expand and play with different combinations, so this recipe was my very first stuffed cookie. The outer chocolate chip layer is a little crispy and chewy, with a contrasting moist chocolate layer on the inside. Definitely have a little fun and interchange the two cookies — make one with chocolate chip as the outer layer and the other with the chocolate layer on the outside. Then you have two different cookies with one recipe!

Yield: 2 colossal cookies

CHOCOLATE CHIP COOKIE
1 cup plus 2 tbsp (154 g) cake flour
1 cup (137 g) bread flour
¾ tsp baking powder
¾ tsp baking soda
¾ tsp sea salt
½ cup plus 3 tbsp (156 g) unsalted butter, at room temperature
¾ cup plus 2 tbsp (193 g) packed dark brown sugar
½ cup (100 g) granulated white sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
3 tbsp (45 ml) heavy cream
½ cup (85 g) chocolate chips

ESPRESSO DOUBLE CHOCOLATE CHIP COOKIE
1 cup (125 g) all-purpose flour
¼ cup (22 g) unsweetened cocoa powder
1 tsp espresso powder
½ tsp baking soda
1/8 tsp salt
½ cup plus 2 tbsp (142 g) unsalted butter, at room temperature
¾ cup (150 g) granulated white sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 tbsp (30 ml) heavy cream
½ cup (85 g) chocolate chips

ADDITIONAL INGREDIENTS
2/3 cups (113 g) chocolate chips

For the chocolate chip cookie, whisk together the cake and bread flour, baking powder, baking soda and salt and set aside.

Use the paddle attachment on a stand mixer to cream together the butter and brown and white sugar on medium speed until the mixture is fluffy and light, about 2 to 3 minutes. Reduce the mixer speed to low and add in the egg. Once the egg is fully incorporated, add the vanilla, followed by the cream.

Keeping the mixer speed on low, add in the flour mixture. Mix until the cookie dough just comes together, and then add in the chocolate chips. Wrap the dough in plastic wrap to prevent it from drying out.

For the espresso double chocolate chip cookie, sift together the flour, cocoa, espresso powder, baking soda and salt. Whisk together to ensure all are well combined and set aside.

Use the paddle attachment on a stand mixer to cream together the butter and sugar on medium speed until it is light and fluffy, which will take about 3 to 4 minutes. Reduce the mixer speed to low and add in the egg. Once it is fully incorporated, add in the vanilla, followed by the cream.

Keeping the mixer speed on low, add in the flour mixture. Mix until the cookie dough just comes together. Add in the chocolate chips and continue to mix for a few more seconds.

To assemble the cookie dough, line a jelly roll pan with parchment paper and use this as your work area for the assembly.

Roll 2/3 cup (160 g) of the exterior cookie dough into a ball, and then flatten it with the palms of your hands to a circle 5 inches (13 cm) in diameter. Repeat this step so you have 2 flattened rounds of cookie dough.

For the inner layer, roll 1/3 cup (80 g) of the inner cookie dough into a ball, and then flatten it to a circle 3½ inches (9 cm) in diameter. Create 2 flattened rounds of cookie dough and place each of the smaller cookie rounds in the middle of the larger ones made in the previous step.

Assemble the cookie so that the 2 exterior cookies are surrounding the interior cookie. Use your fingers to pinch together the top and bottom edges of the cookie dough to create a seal and smooth out the sides for a seamless finish. Repeat the above steps for the second colossal cookie.

Cover the tops of both cookies with chocolate chips. Gently press the chocolate chips into the cookies to set them in place. The chocolate chips should cover the entire cookie top.

Place the cookies in the freezer for about 20 minutes. Preheat the oven to 350°F (177°C).

Bake one cookie at a time for 22 to 26 minutes, or until the edges are golden-brown. Once the cookie is removed from the oven, allow it to cool down on the baking sheet for at least 15 minutes before moving it to the cooling rack. If the cookie is moved too soon it can break easily.

Birthday Cake Cookie

The birthday cake cookie is great for any occasion, whether it actually is a celebration for a birthday, an engagement party, baby shower or just because. The best part about a colossal cookie is that most likely your friends and family haven't seen or had one yet. So impress everyone by having an out-of-this world cookie larger than everyone's head, and don't forget to take tons of photos so those memories can live on!

Yield: 3 colossal cookies

1½ cups (188 g) all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup (114 g) unsalted butter, at room temperature
1 cup (200 g) granulated white sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
1/8 tsp almond extract
½ cup plus 3 tbsp (132 g) rainbow sprinkles, divided

Whisk together the flour, baking powder and salt and set aside. Use the paddle attachment on a stand mixer to cream together the butter and sugar at medium speed until the mixture is fluffy and light, about 3 to 4 minutes. Reduce the mixer speed to low and then add in the egg. Allow the egg to become fully incorporated into the mixture before adding the vanilla and almond extract.

Keeping the mixer speed on low, add in the flour mixture. Mix until the cookie dough just comes together, and then add in ½ cup (96 g) of rainbow sprinkles. It's so much fun to watch the colorful sprinkles swirl into the dough!

Divide the cookie dough into 3 equal pieces. Roll each piece into a ball and flatten the balls into circles 5 inches (13 cm) in diameter. Place the cookies on a jelly roll pan and cover each cookie with 1 tablespoon (12 g) of sprinkles. Gently press the sprinkles into the cookies to set them in place. If you like, it's fun to add other types of sprinkles on top and mix in your favorite colors, but be aware that not all sprinkles are created equal and some may melt while baking.

Place the cookies in the freezer for at least 20 minutes to allow the dough to rest. Preheat the oven to 350°F (177°C).

Bake one cookie at a time for 18 to 22 minutes, or until the edges are light golden-brown. Once the cookie is removed from the oven, allow it to cool down on the baking tray for about 10 minutes. If the cookie is moved too soon it may break.

UNICORN BIRTHDAY CAKE VARIATION: Turn this colossal birthday cake cookie into a unicorn with a few simple steps! After you divide the dough into three parts, color one pink, one blue and one purple with gel food coloring. Mix until the desired color is reached and then continue with the recipe.

Chocolate-Hazelnut Spread Babka Cookie

The beauty of a Babka is its mesmerizing swirls and amazing layers of flavor created by blending sweetened bread with chocolate. For me, this cookie recipe is the absolute special treat for any get together to show off some skills — and it's really not hard to make. The chocolate-hazelnut spread is the ultimate finishing touch that will have everyone talking endlessly about this Babka cookie years later.

Yield: 2 colossal cookies

SUGAR COOKIE
¾ cup (103 g) bread flour
¾ cup (103 g) cake flour
1 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
½ cup (114 g) unsalted butter, at room temperature
1 cup (200 g) granulated white sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 tbsp (30 ml) heavy cream

CHOCOLATE COOKIE
1¼ cups (156 g) all-purpose flour
¾ cup (37 g) chocolate fudge instant pudding mix
¼ cup (22 g) unsweetened cocoa powder
1 tsp baking soda
¼ tsp salt
½ cup (114 g) unsalted butter, at room temperature
½ cup (100 g) granulated white sugar
½ cup (110 g) packed dark brown sugar
1 large egg, at room temperature
1 tsp pure vanilla extract
2 tbsp (30 ml) heavy cream

ADDITIONAL INGREDIENTS
½ cup (60 ml) chocolate-hazelnut spread (I prefer Nutella)
½ cup (85 g) mini chocolate chips

For the sugar cookie, whisk together the bread and cake flour, cream of tartar, baking soda and salt and set aside.

Use the paddle attachment on a stand mixer to cream together the butter and sugar on medium speed for 3 to 4 minutes until the mixture becomes light and fluffy. Reduce the mixer speed to low and add in the egg. Once the egg is fully incorporated, add in the vanilla, followed by the cream. Once the ingredients are well combined, add in the flour mixture. Stop the mixer after the dough just comes together. Wrap the cookie dough in plastic wrap to prevent it from drying.

For the chocolate cookie, sift together the flour, pudding mix, cocoa, baking soda and salt. Whisk to mix together thoroughly and set aside.

Use the paddle attachment on a stand mixer to cream together the butter and white and brown sugar on medium speed for 2 to 3 minutes until the mixture becomes fluffy and light. Reduce the mixer speed to low and add in the egg. Once the egg is fully incorporated, add the vanilla and the cream. After the mixture is smooth in texture, add in the flour mixture and mix until the cookie dough just comes together.

To assemble the Babka cookie, be sure to have a clean working area to roll out the cookie dough. Line a jelly roll pan with parchment paper and set to the side. Usually I sprinkle some flour or confectioners' sugar on the kitchen counter and roll the dough directly out on it, but because we do not want to add any more dry ingredients to the cookie dough, I recommend laying out a sheet of parchment paper over your work surface. Since parchment paper has a non-stick surface, it will make it easier for later steps.

With a rolling pin, roll out 1 cup (240 g) of sugar cookie dough into a 7½ by 11–inch (19 × 28–cm) rectangle less than 3/8 inch (1 cm) thick. On a separate work surface area, roll out 2/3 cup (160 g) of chocolate cookie dough into a 6½ by 10–inch (17 × 25–cm) rectangle. Lay the chocolate cookie dough in the center of the sugar cookie dough rectangle, leaving a border of sugar cookie dough around the edges. Don't worry if it breaks apart, just piece the chocolate cookie together on the sugar cookie. Use an offset spatula or knife to spread the chocolate-hazelnut spread evenly on the chocolate cookie dough surface area.

Now it is time to roll the cookie dough together! Gently peel up the edges on the long side of the sugar cookie dough and roll it tightly. Once done, you will have a nicely rolled cookie dough that resembles a Swiss roll. Use a serrated knife to gently cut the roll lengthwise into equal halves. Once opened up you will see the beautiful layers of sugar cookie, chocolate cookie and chocolate-hazelnut spread. Place the two halves next to each other vertically facing you and pinch the top ends together. Carefully, take one half-roll and cross it over the top of the other, creating a multi-twisted braid, but always keep the open layers facing upwards. Pinch together the bottom ends to join the dough in one connected piece. Take the entire roll and carefully turn it so it is horizontal. The last step is to curl the dough around itself, as though you're making a wreath with the cookie, while keeping the open layers facing upwards and connecting the ends of the dough to itself to hold the shape together. Use your hands to shape the cookie, so it is rounded. Repeat the same steps above for the second Babka cookie.

Sprinkle the mini chocolate chips on top of the cookies. Place the cookies in the freezer for at least 30 minutes for the dough to rest. Preheat the oven to 350°F (177°C).

Bake one cookie at a time for 28 to 32 minutes, or until the sugar cookie edge is a light golden-brown color. Allow the cookie to cool down on the baking sheet for about 20 minutes prior to moving it to the cooling rack.

(Continues…)


Excerpted from "Colossal Cookies"
by .
Copyright © 2018 Wendy Kou.
Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.

Table of Contents

The Story of the Colossal Cookie 7

Getting Started 8

All-Time Favorites 11

Extra Chocolatey Chip + Marshmallow 13

Espresso Double Chocolate Chip 14

Birthday Cake Cookie 17

Chocolate-Hazelnut Spread Babka Cookie 18

Cinnamon Roll Cookie 23

Red Velvet Cookie Stuffed with Cheesecake 26

Browned Butter Cornflake S'mores 29

Peanut Butter Jelly Cookie 30

Billonaire Cookies 33

Double Chocolate Chip + Birthday Cake Cookie 35

Chocolate Chip! 39

Double Chocolate Chip + Sprinkles 41

Combo Red Velvet Stuffed with Cheesecake 42

Fluffy Chocolate Chip 45

Chocolate-Hazelnut Stuffed Cookie 46

Marshmallow, Nuts + More Cookie 49

Candy Bar Cookie 50

Peanut Butter + Chocolate-Hazelnut Striped Cookie 53

Brownie-Stuffed Cookie 54

Salted Caramel-Stuffed Cookie 57

Browned Butter Chocolate Chunk 58

Fluffy Chocolate Chip + Cookies 'n' Cream and Peanut Butter 61

Chocolate Cravings 63

Chocolatey, Chocolate Cookie 65

Hot Chocolate + Marshmallow 66

Dulce de Leche Cookie 69

Chocolate Stuffed with Red Velvet Cookie 70

Chocolate Espresso + Red Velvet Cookie 73

Mexican Hot Chocolate 76

Rocky Road Cookie 79

Sugar Rush! 81

Rainbow Fruity Cereal + Marshmallow Cookies 83

Strawberry Sugar Cookie 84

Tie-Dye Sugar Cookies 87

Red Velvet Stuffed with Chocolate Chip Cookie 90

Espresso Shortbread 93

Lemon Shortbread 94

Blueberry and Cream Cookie 97

Oatmeal and Fruit Breakfast Cookies 99

Apple, Oatmeal + Cinnamon 101

Blueberry Maple Oatmeal 102

Roasted Banana, Nuts + Oatmeal 105

Banana Walnut Chocolate Chip 106

Cranberry, Pistachio + Oatmeal 109

Peanut Butter, Pretzel + Chocolate Oatmeal 110

Oatmeal, Nuts + Toasted Coconut 113

Browned Butter Oatmeal Cinnamon 114

Year-Round Holiday Cookies 117

Candy Cane Surprise 119

Sweet Greetings 121

Someone's Staring at You 125

Spooky Surprise 127

The Kick-Off 131

Only for My Sweetheart 133

Sprinkle Some Love 137

Red, White + Blue Striped Surprise 138

Colossal Easter Egg Hunt 141

Summer Tie-Dye 142

Eat Sweets and Be Thankful 145

Ringing in the New Year 146

Shorcut Cookies: Assemble and Bake It 149

Chocolate Chip + Sugar Cookie 151

Birthday Sprinkles Sugar Cookie 152

Chocolate Chip + Espresso 155

Oatmeal Chocolate Chip + Strawberry Preserves 156

Oatmeal Cinnamon Chocolate Chip Trail Mix Cookie 159

Oatmeal Cinnamon Chocolate Chunk + Butterscotch 160

Peanut Butter Stuffed with Marshmallow 163

Hot Chocolate-Chocolate Chip 164

Chocolate Chip Stuffed with Cookies 'n' Cream 167

Chocolate Chip Walnut with Chocolate-Hazelnut Spread 168

Chocolate Chip + Cookies 'n' Cream 171

Oatmeal Raisin + Peanut Butter 172

Sprinkle Sugar Cookie + Vanilla Pudding 175

Just a Few Essentials 176

Salted Caramel 177

Dark Chocolate Ganache 178

White Chocolate Ganache 178

Cheesecake 179

Chocolate Brownie 180

Toffee 181

Vanilla Buttercream 182

Lemon Curd 182

Browned Butter 183

Techniques and Tips 183

Roasted Bananas 183

Measurements 184

Creaming the Butter and Sugar 184

Sealing a Stuffed Cookie 184

Baking 184

Acknowledgments 186

About the Author 187

Index 188

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