XXL Stuffed Chocolate Chip Cookie
There's nothing that puts a smile on your face quite like the taste and smell of freshly baked chocolate chip cookies. So many childhood memories come to mind: eating them straight out of the oven, watching the chocolate chips melt all over your fingers, dunking them into an ice-cold glass of milk. Even all grown up, we still think the chocolate chip cookie has the perfect balance of texture, sweetness, and flavors. That's why we decided to make a giant version – so that this classic cookie can be shared by the whole family! Plus, we're stuffing this very special cookie with an ooey, gooey chocolate marshmallow almond filling, making it even more fun to eat. This is one stuffed cookie!
Equipment
- Pot
- Resealable Plastic Bag
- Refrigerator
- Oven-safe lid
- Plastic Wrap
Ingredients
- 14 oz semi-sweet chocolate, chopped
- 1 cup heavy cream
- 1.25 cup milk
- 0.33 cup corn starch
- 6.5 sticks butter, softened
- 4 cups sugar
- 10 cups flour
- 5 cups marshmallows
- 1 bar milk chocolate
- 1 bar semi-sweet chocolate
- 1.33 cups slivered almonds
Instructions
- Heat up the heavy cream in a pot on the stove until it boils, then remove it from the heat. Pour in the chopped semi-sweet chocolate, then stir the mixture thoroughly until the chocolate has melted.
- Pour 1/3 of the chocolate mixture into a resealable plastic bag, transfer the bag to the fridge, and let the mixture cool for about 1 hour. Add the milk and corn starch to the remainder of the chocolate mixture, then bring it to a boil on the stove so that it thickens slightly. Once the mixture is the consistency of a thick pudding, remove it from the heat and let it cool completely.
- Remove the plastic bag from the refrigerator, then slice the chocolate into thick circular pieces to make the XXL chocolate chips.
- Combine the softened butter, sugar, and flour and knead it until a smooth dough forms. Wrap the dough up in plastic wrap, transfer it to the refrigerator, and let it chill for 90 minutes.
- Place the XXL chocolate chips around a 12-inch oven-safe lid. Remove the cookie dough from the fridge and roll out 2/3 of it into a large circle, slightly larger than the lid. Place the rolled out dough on top of the XXL chocolate chips on the lid and cut off any excess dough.
- Place a layer of marshmallows on top of the dough, followed by the 2 chocolate bars, slivered almonds, and the remainder of the chocolate ganache.
- Roll out the remainder of the cookie dough into a large circle, then place it over the fillings and seal them in. Transfer the stuffed XXL chocolate chip cookie to the refrigerator and let it chill for 30 minutes.
- Preheat the oven to 350°F, then transfer the lid to the oven and bake the XXL cookie for 2 hours.
- Once the cookie has baked, remove it from the oven and let it cool for at least 2 hours.