My boys call this The Giant Cookie. When I was younger our family called them Big Cookies and my mom would pipe icing on them for birthdays. Ah Memories!
For the recipe I use the one on the back of the chocolate chip package. I know, I need to branch out and try other recipes–but why change what’s working, ya know? A requirement in our house are the Ghirardelli milk chocolate chips. Any other chips are subpar. TIP: They are great to have on hand, if a chocolate craving strikes you can grab a couple or a handful or two or three…wait, what?
Preheat your oven and mix up the cookie dough according to package directions. Sometimes we get crazy and add in some pecans, butterscotch chips, white chocolate chips or all three to the mix. Then add about half of the dough to your pan. We use the Pampered Chef round stoneware that we’ve had forever, but use whatever you have. It doesn’t even have to be round, any shape will do. Bake the cookies according to package directions.
While the cookies are baking you can mix up your icing. Melt 1-2 tablespoons of butter. Add in a splash or two of milk. Then add in powdered sugar. Play with the consistency by adding more milk and powdered sugar until you have it the way you like it. We like ours thick. Then add in a dab of vanilla. Just a dab. Mix using a wire whisk to get out all the lumps.
After the cookie has baked and cooled for about an hour or more, pour your icing on top. Let sit for 30 minutes to an hour to let the icing firm up, then cut and serve. If you can’t take it and only wait about 15 minutes for the cookie to cool and pour on the icing and cut a piece out and eat it, the icing will run into the spot where the missing piece is. I speak from experience, but it’s totally worth it. A glob of hot cookie with runny melted icing on top? Ah-Mazing.
Plop the remaining cookie dough onto a large sheet of saran wrap and shape into a log with a spatula or spoon. Roll the saran wrap around the dough log and secure the ends by tucking them under. Place in the freezer for 30 minutes to an hour. Then take out and remove from the wrap. Cut into slices using a serrated knife. You want it to be firm enough that it won’t crumble when you cut, but not so hard you can’t cut through. Return to the freezer in the wrap. When a cookie craving hits, preheat your oven, take a couple slices of the frozen dough out and bake.