High County Baking: Food processor go-big cookie
Just plain fun…that’s what this go-big cookie is! It’s oversized because it’s meant to be made and eaten by a group. It’s a no-fail recipe so almost anyone can follow it. Working together, folks whip up the cookie dough in a food processor, dump it in a pan, pick their toppings, bake it, add more toppings and tuck into it while it’s still warm. It’s perfect for casual dinners, slumber parties, game-day suppers, birthday parties, or rainy days with a houseful of bored kids. I guarantee you’ll see happy faces, and they won’t be limited to children. People of all ages like this rich, gooey chocolate cookie. Of course, if you feel like a private indulgence, skip the group and devour this treat all by yourself.
Everyone enjoys selecting the toppings that make the cookie special and there are no limits to their choices… chopped nuts, fruit, chocolate, peanut butter, or butterscotch chips, chopped candy bars (our favorites are Heath Bars and Butterfingers), sprinkles, whipped cream, caramel, strawberry, or raspberry sauce…really, anything goes. Scatter them on top of the cookie before and/or after baking it.
Food Processor Go-Big Cookie
Adjusted for elevations of 7,000 feet and higher. Make in an 8-inch springform or cake pan
- ¾ cup unbleached all-purpose flour, spoon and level
- ¼ cup plus 2 (two) tablespoons packed dark brown sugar
- 3 tablespoons granulated sugar
- 3 tablespoons unsweetened cocoa powder
- 2 pinches baking soda
- ¼ teaspoon salt
- 5 tablespoons unsalted butter, room temperature
- 1 large egg
- 2 teaspoons vanilla paste or extract
- Toppings of your choice
- Preheat the oven to 325 degrees with a rack in the center position. Grease your pan well with a baking spray that contains flour and set it aside.
- Add the flour, both sugars, cocoa powder, soda, and salt to the bowl of a food processor and process to combine them well. Cut the soft butter into small pieces, add them, the egg, and vanilla and pulse until a dough forms.
- Spoon it into the prepared pan, smooth, and level it. Pressing through a piece of plastic wrap or waxed paper is the easiest way to do this. Sprinkle on the toppings you’ve chosen.
- Bake until the top is set but isn’t hard, (you want a soft texture), this usually takes 15-20 minutes. Remove the pan from the oven and add more toppings, if desired. Let it cool slightly, remove the cookie from the pan and slide it on to a plate, add any sauces or ice cream you like, and serve it. Or you can completely cool the cookie, store it well covered for a day, and reheat it before serving.
- Give everyone a fork, pass the cookie around or place it in the center of the table, and invite the group to dig in. Of course, you can cut it into slices and serve it on a plate if you prefer.
Editor’s note: This recipe is a variation of one published on the Epicurious website.
Dr. Vera Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks that are available at The Bookworm in Edwards and Next Page Bookstore in Frisco. She’s lived in the Rockies since 1991 and has been developing and adjusting recipes so that they work at our altitude ever since. Contact her at firstname.lastname@example.org.
Vera Dawson’s column “High Country Baking” publishes biweekly in the Summit Daily News. Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks. Her recipes have been tested in her kitchen in Frisco, where she’s lived since 1991, and altered until they work at elevation. Contact her at email@example.com.
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