Enormous White Chocolate Chunk Cookie
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A giant cookie made with light brown sugar and white chocolate chunks, spread over a large baking tray and left to cool overnight.
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Notes from the contributor
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400g (16oz) margarine 300g (12oz) soft light brown sugar 700g (24oz) Self-Raising flour 400g (16oz) white chocolate 8 x 15ml (8tbsp) milk
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Heat the oven to 180C, 350F, Gas Mark 4. Grease the biggest tray which will fit in your oven!!
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Giant white-chocolate cookie: the archived recipe
Condensed from the original account by Calum MacKrell & Greg Dorrell, published 2006-09-08. The quantities and method are the contributor’s; this is not a new kitchen test.
Ingredients recorded
- 400 g margarine
- 300 g soft light brown sugar
- 700 g self-raising flour
- 400 g white chocolate
- 8 tablespoons (120 ml) milk
These are the original metric quantities for the whole batch, which also made some small cookies. The giant cookie’s individual yield is not specified. The original gram and ounce amounts do not match exactly; this card preserves the gram amounts.
Method recorded
- Heat the oven to 180°C. Grease a large baking tray and line it with greaseproof paper.
- Beat the margarine, sugar and milk until light and fluffy.
- Stir in the flour and white chocolate and mix well.
- Shape the dough on the tray, allowing room for spreading. The contributors used leftover dough for small cookies.
- Bake for about 25 minutes.
- Move the cookie off the tray onto a rack to cool and harden, using the paper to support the soft cookie. The contributors left it overnight.
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The original account
Ingredients
400g (16oz) margarine
300g (12oz) soft light brown sugar
700g (24oz) Self-Raising flour
400g (16oz) white chocolate
8 x 15ml (8tbsp) milk
Method
Heat the oven to 180C, 350F, Gas Mark 4. Grease the biggest tray which will fit in your oven!!
Beat the margarine, sugar and milk together until light and fluffy.
Stir in the remaining ingredients (chocolate & flour) and mix well – muscles required here for this amount of mixture!
Dollop it in a big splodge on the tray and shape it with a wooden spoon – or whatever implement you have lying around – remembering that it will spread while it cooks. (Ours nearly come off the tray).
We thought ahead here and lined the tray with greaseproof paper because we don’t have a big enough spatula to lift it when cooked – it will be very soft and floppy at that stage and difficult to handle. There was some mixture left over so we used that to make some regular sized cookies for IMMEDIATE consumption – except for the one we used to show a comparison.
Pop it in the oven and bake for about 25 minutes. Remove from the tray immediately and place on a wire rack to cool and harden. This is where the greaseproof proved its worth. We had to use a spare oven shelf raised up on some tins of tuna for this. Cooling takes a few hours so we left it overnight. It was too dark to take pictures anyway and we had been away from the pc for a couple of hours!
Being fitness and health conscious we naturally had to think about the nutritional values and in our opinion these are the healthiest cookies in the universe. We came to this conclusion as follows:-
Margarine – made from vegetables which EVERYONE knows are good for you.
Brown sugar – it’s brown and EVERYTHING brown is good for you.
Flour – wheat ground down to NOTHING.
Chocolate – everyone knows THERE ARE NO CALORIES IN CHOCOLATE.
Milk – GOOD for you.
So, go on and have a go. It’s great fun, passes the time and gives you mum something to do. You know how much she LOVES cleaning the kitchen.
