America's Test Kitchen Kids: How to make a giant chocolate chip cookie

There’s something so comforting about baking a batch of chocolate chip cookies and then biting into one that’s still ooey-gooey warm from the oven. Imagine if, instead of dropping tablespoons of dough onto cookie sheets, you spread the entire batch of batter into a cake pan to make a single, enormous cookie? Talk about comfort food!

In this video tutorial, Suzannah McFerran, the executive food editor at America’s Test Kitchen Kids, teams up with Chloe, her 10-year-old daughter, to whip up a recipe they’ve made probably 20 times over the last several months.

As you’ll see, this kid-tested and kid-approved treat is pretty simple to make. After gathering your ingredients and the kitchen tools you’ll need, combine your dry ingredients in a medium bowl. In a separate, larger bowl, whisk your wet ingredients and sugars until everything is fully incorporated. Pour your flour mixture into your wet mixture and stir, stir, stir. Finally, add in the chocolate chips—that tends to be everyone’s favorite part.

Now that your cookie batter is ready, this next step is what distinguishes this recipe from a traditional chocolate chip cookie recipe. Instead of dividing the dough into balls, you’ll want to instead take all of it and press it into a pre-greased springform cake pan. That’s what will give your giant cookie it’s cake-like shape.

Pop your pan into your preheated oven for 18-22 minutes. Once your giant cookie looks golden brown and the sides are just set, remove it from the oven to cool on a baking rack for about 30 minutes. Your supersized cookie can then be sliced into 12-16 wedges.

Grab a glass of milk—you’ll probably want a big one—and dig into this massively delectable dessert!

This recipe is from America's Test Kitchen Kids' upcoming workbook, Kitchen Explorers. You can get the recipe here: giant chocolate chip cookie

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