Disclaimer: This is not my recipe all the credit goes to Frosting and Fettuccine with the recipe linked: here
I don’t know about you guys but my favorite type of cake flavor is funfetti. Whenever I “have to” have a cake for my occasions I think of a funfetti type. It could be the bright colors intetwind with the vanilla cake or the bit of sugary sprinkles. I just have always loved it as a kid. So naturally when I saw a recipe for Giant Funfetti Cookies I knew I had to make it.
They are one of the top cookies I’ve ever made. They are chewy, crispy and bursting with flavor! Usually when I make baked goods I have no problem giving them away because I enjoy the process of baking more than eating them but these may be a struggle to leave my apartment.
Recipe
Serves: 10 giant cookies, Prep time: 20 minutes, Cook time: 16 minutes
Disclaimer: This is not my recipe all the credit goes to Frosting and Fettuccine with the recipe linked: here
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg large
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup chocolate chunks*
- ½ cup sprinkles classic jimmies
Directions
- Preheat your oven to 350°F.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars together on medium speed until light and fluffy.
- Reduce the speed to low and add in the egg, orange juice, and vanilla extract.
- Mix to combine.
- Turn off the mixer and add in the dry ingredients.
- Turn the mixer on low speed and mix until the dough comes together (it will be sticky).
- Take the bowl off the mixer, and pour in the chocolate chunks and sprinkles, and mix slowly with a spatula.
- Line two cookie sheets with parchment paper and set aside.
- Use an ice cream scooper to make even balls of dough and place 5 on each sheet, separated enough to allow them to spread — remember they are big!
- Place one cookie sheet in the freezer for 15 minutes, then bake for 10 minutes.
- After 10 minutes, open the oven door, lift the cookie sheet and bang it hard on the oven rack. You can do this once or several times if you like.
- Bake for 2 more minutes — repeat banging.
- Bake for 2 more minutes again — repeat banging.
- Bake for the last two minutes, and remove from the oven.
Notes: You need to use Chocolate Chunks, chocolate chips will not work the same. This is because chocolate chips are too heavy and the cookies won’t spread as well
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