face cookie

January 11, 2011 § 5 Comments

Whenever there are catered events in my department, inevitably they feature platters of gigantic cookies the size of my face. Because I am a very creative person, I naturally started calling them ‘face cookies’. I’m not sure whether they actually taste any better, or it’s just my attraction their sheer size, but they’re completely irresistible, and I always seem to be capable of eating an entire face cookie myself.

Then, in a flash of brilliance, I realized that I could make cookies at home that were also giant, and thereby also more delicious! And here I think bigger really does taste better, because the size makes for a high proportion of gooey center, which we all know is the best part. This recipe is pretty perfect for giant cookies: it’s a sturdy dough that manages to bake fairly even across the gigantic cookie, yielding crispy-chewy texture that’s incredibly addictive. Also, the strategic placement of a bittersweet ganache both balances out the sweetness and increases the adorable quotient.

I gave this cookie to a great friend for her birthday, and I recommend you all do the same! Firstly, because it’s even cuter when you use candles for hair. And secondly, because you will otherwise eat the whole thing at once. After all, it’s only one cookie.


Giant Cookie – Adapted from Mel’s Kitchen Cafe

    1 1/2 cup flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/2 cup white sugar
    1/2 cup brown sugar
    1/2 cup butter, melted and cooled
    1 egg
    1/2 teaspoon vanilla
    1/2 cup chocolate chips

Preheat oven to 350°.

In a medium bowl, mix together dry ingredients and set aside.

In a medium/large bowl, cream the butter and both sugars. Beat in the egg and vanilla. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan, preferably unrimmed, with foil or parchment and press the cookie into a circle. I pressed my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches (Mel points out that this fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores, if that makes transportation easier.)

Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.


    100 g good-quality bittersweet chocolate (around 60%), chopped
    35 g heavy cream

Combine chocolate and cream in a bowl and microwave on low in short intervals (30-60 seconds). In between microwaving, whisk the mixture, and stop microwaving as soon as it becomes smooth. Pipe onto cookie in happy faces.



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