Cookie Monster
About this build
A giant cocoa cookie with golden syrup and chunks of dark chocolate, spread over an oven tray and finished with extra chocolate pieces.
Archive summary updated
Read the original account and photographs ↓
Notes from the contributor
Selected passages from the original account. Quantities may describe shopping, tests or the final build; follow the linked passage for its full context.
Ingredients 200g SR flour 180g Dark chocolate (after munching on a few bits) 200g Margarine 4 tbsp Milk 100g Cocoa 4 tbsp Golden syrup 150g Dark brown sugar 1 pack compulsory double choc cookies for size comparison (and to keep the munchies at bay)
Read in context →
Take it out and marvel at its splendour. At 13.5 inches in diameter, it’s a whopper!!
Read in context →
Cookie Monster: the archived recipe
Condensed from the original account by Gav Davies, Roddy Davies & Mike 'cookie monster' McLaren, published 2006-08-27. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 200 g self-raising flour
- 180 g dark chocolate
- 200 g margarine
- 4 tablespoons milk
- 100 g cocoa powder
- 4 tablespoons golden syrup
- 150 g dark brown sugar
Method recorded
- Cream the margarine and sugar until light and fluffy.
- Mix in the syrup, flour, cocoa, milk and chocolate chunks, keeping some chocolate for the top.
- Cover a baking tray with foil and greaseproof paper. Spread the mixture into a cookie shape, leaving space around the edge.
- Add the reserved chocolate chunks on top.
- Bake at 160°C for 20–30 minutes. The finished cookie was recorded as 13.5 inches across.
Archive guides · Explore projects
The original account
After fighting the temptation of all the pimping possibilities displayed on Tesco’s shelves, our first idea of a monster double-choc chip cookie was just too irresistible.
Ingredients
200g SR flour
180g Dark chocolate (after munching on a few bits)
200g Margarine
4 tbsp Milk
100g Cocoa
4 tbsp Golden syrup
150g Dark brown sugar
1 pack compulsory double choc cookies for size comparison (and to keep the munchies at bay)
Estimated cost: £4.00
Firstly, cream together marg and sugar until “light and fluffy” (getting the elbows working), then add the syrup, flour, cocoa, milk and chocolatey chunks, leaving some to put on top.
Give it some welly with the spoon.
Cover the oven tray with tin foil and a sheet of greaseproof paper.
Dollop the mixture onto the tray and spread into cookie shape with a pallet knife (or perhaps a cement trowel if that’s all you have). Don’t spread it right to the edge, it may end up a bit squiffy.
Add some bigger chunks on top in a random fashion to give that authentic cookie look, and also so you get some extra big gooey bits when it’s cooked.
Put in the oven at 160ºC for 20-30mins.
Take it out and marvel at its splendour. At 13.5 inches in diameter, it’s a whopper!!
Definitely keeps the cookie monster happy
