This Cookie Monster-inspired single giant chocolate chip cookie recipe is for impatient, kinda lazy, greedy folks. Yep, much like the furry blue Sesame Street sweetie himself, who was in Singapore on 25 and 26 June to promote his new book, ‘The Joy Of Cookies: Cookie Monster's Guide To Life’

Lucky us, we got to bake with the hilarious monster (watch the video here), and boy did he adore this lone cookie that we whipped up with him in mind.

First of all, it’s pretty huge: five to six inches wide, the size of a child’s face. Secondly, it’s so easy to make, a six-year-old could probably do it — just measure out a few basic ingredients and stir briefly with a spoon. Lastly, it’s ready to eat in just 26 minutes. 

This is the recipe you want when you're home alone and your pantry is pretty bare — save for perhaps an egg and a fistful of choc chips.

It uses melted butter and a blend of white and brown sugar so that the dough in the middle remains sexily chewy, while the edges provide a crispy, caramelised contrast.

Feed it to anyone and they’ll probably think you slaved over it for ages or bought it from a good bakery, not slapped it out in 26 minutes in your pyjamas while watching Sesame Street reruns. 

The Joy Of Cookies: Cookie Monster's Guide To Life’ is available at www.amazon.com. Click here for a vegan choc chip recipe from the book.


GIANT CHOCOLATE CHIP COOKIE FOR ONE (HUNGRY MONSTER)

Makes a 5-inch cookie (6” if you prefer it flatter)

Prep time: 5 mins

Baking & cooling time: 21 mins


Ingredients:

•   30g unsalted butter, melted and cooled till slightly warm

•   14g caster sugar

•    25g light brown sugar

•    2 pinches fine sea salt

•    1 tbsp beaten egg, cold (about half a small egg)

•    ¼ tsp vanilla extract

•    47g plain flour

•    Half a ¼ tsp baking soda

•    46g dark chocolate chips (try Callebaut 70.5% callets from Phoon Huat)

Method:
 

Preheat oven to 170℃ on fan/convection mode.

Pour melted butter into a smallish mixing bowl. Add caster sugar, brown sugar, salt, beaten egg, vanilla extract, flour and baking soda. Stir with a wooden spoon till combined. Stop when everything is just evenly mixed. Don’t over-stir.

Fold in the chocolate chips till just evenly dispersed.

Place cookie dough onto a baking sheet lined with parchment paper. Pat dough into an approximate 3-inch disc (3.5-inch if you prefer a flatter, wider cookie). Pat slightly to flatten top. 

Bake for 16 minutes to 17 minutes, or till cookie is golden-brown, firm and crisp at the edges, but slightly soft in the middle when gently prodded with your finger.

Remove cookie from oven and allow to cool on its tray for 5 mins, then transfer cookie to cooling rack till it’s comfortable enough to pick up with your fingers and eat. Best devoured warm, with wild, Cookie Monster-style abandon. 

Check out our baking session with Cookie Monster here.

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