What better way to get everything on your Christmas list, than to butter up Santa with his very own, buttery, chewy, crispy GIANT chocolate chip cookie! This chocolate chip cookie is so simple to whip together and most importantly, it is kid friendly, with no mixer required! So be sure to get the kids involved in this one-bowl, quick and easy recipe that is so much more fun to bake than a traditional batch of cookies.
Yup, this baby, bakes up to a whopping 1/2 foot across!
When I saw Jenny's XXL chocolate chip cookie served on a plate for Santa the following Christmas, I immediately bookmarked the idea! For my version of "cookies for Santa", I created a fun cookie pouch. This can be a great project for kids to be able to customize their own pouch for the giant cookie.
To make the cookie pouch, I simply folded a red piece of construction paper in half, length wise and sewed together the sides with a needle and red thread but you can also use yarn with holes punched up the sides for kids to "sew" the sides up themselves. You can alternatively tape or staple the sides together. I then cut a triangle of green paper for the tree, a brown rectangle for the trunk and a yellow star for the top and glued them all in place. Personalize your cookie pouch with markers or let the kids draw a picture or write their own name or message.
Giant Chocolate Chip Cookie For Santa
Yield: 1 giant six-inch cookie
- 2 tablespoons unsalted butter, melted
- 3 tablespoons packed brown sugar
- 1 tablespoons granulated white sugar
- 1 large egg yolk
- 1/4 teaspoon pure vanilla extract
- 45g (6 tablespoons) all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup semi-sweet chocolate chips* (or mix-ins of your choice. Try red and green M&M's for a festive touch!)
Preheat oven to 350 degrees F. Line baking sheet with parchment paper if desired.
Beat together butter and sugars with an electric mixer or wooden spoon. Add the egg yolk and vanilla extract until well combined. Add the flour, baking soda and salt, gently mixing until just incorporated, making sure not to over mix your dough. Fold in chocolate chips or mix-ins of your choice. Scoop dough onto center of your baking sheet into a large mound. If dough is too sticky, you can refrigerate it to firm up. Cookie dough can be refrigerated for up to 48 hours.
Bake 13-16 minutes or until edges start to turn golden brown but center is still soft and puffy. Do not over bake. Let cookie sit on baking sheet for about 8-10 minutes. The residual heat from the pan will continue to cook and set the middle of the cookie for a soft, chewy center and crisp buttery edges.
*You can skip the chocolate chips and sprinkle the top of the dough with 1T white sugar mixed with 1t cinnamon, for a giant Snickerdoodle cookie instead, if desired. Here is one of each:
This incredible cookie is also a really fun Christmas-eve treat for the family, or even makes a great gift for friends, classmates or co-workers. Who doesn't love a delicious, homemade cookie around the holidays?! You can get creative with the mix-ins to create different flavored cookies to suit any preference or stick with the good old standby, chocolate chip, for a wonderful, inexpensive gift made with love, that is sure to make a BIG impression!
Serve warm, or cool completely and wrap in plastic wrap, placing in your special cookie pouch for Santa.
Don't forget a nice cold glass of milk to go along with it ;)
Even add a personalized letter to Santa, with this FREE printable by my friend Tricia-Rennea from Trillustrations. Simply click on the image below to enlarge it. Right-click and click "save" or "save as" to save it to your computer and print! Click here for more free X-mas printables.
Want more small-batch cookie recipes?!:
Check out the rest of my Holiday recipes and treats here for more homemade gift inspirations!