Name: Giant chocolate sugar cookies
Prep time: PT-489092H19M49S
Cook time: PT-489092H19M49S
Total time: 1 h 14 min
Cuisine: American
Ingredients: 3/4 cup chocolate chips; 2 sticks butter, at room temperature (227 g); 1/4 cup oil (preferably cold-pressed safflower or sunflower, see note) (59 mL); 1 cup granulated sugar (200 g); 1 cup powdered sugar (120 g); 2 large eggs; 1 teaspoon vanilla extract or vanilla paste; 4 cups all-purpose flour (520 g); 6 Tablespoons Dutch process cocoa such as Hershey’s Special Dark or Droste (30 g); 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon salt; Share pack of (10.2 oz) mini Heath bars or other chocolate covered toffee; 1/2 cup raw sugar or granulated sugar

Description

Big puffy sugar cookies get a healthy dose of chocolate for the ultimate bakery style giant chocolate cookie. Make them plain or add your favorite chocolate candy, perfect for using up holiday candy.

Ingredients

Scale

Dough

3/4 cup chocolate chips
2 sticks butter, at room temperature (227 g)
1/4 cup oil (preferably cold-pressed safflower or sunflower, see note) (59 mL)
1 cup granulated sugar (200 g)
1 cup powdered sugar (120 g)
2 large eggs
1 teaspoon vanilla extract or vanilla paste
4 cups all-purpose flour (520 g)
6 Tablespoons Dutch process cocoa such as Hershey’s Special Dark or Droste (30 g)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
Share pack of (10.2 oz) mini Heath bars or other chocolate covered toffee

Finishing the cookies

1/2 cup raw sugar or granulated sugar

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Instructions

Melt the chocolate in a small bowl in the microwave for about a minute, stopping to stir every 15 seconds or so. Set aside the chocolate to cool slightly.
If you’re adding candy, break 13 of the mini Heath bars in half to give you 26 pieces (you’ll need 25). Set these aside in a small bowl. Chop or smash the rest of the bars into coarse pieces.
Beat the butter in a stand mixer or with a hand mixer just to soften it. Slowly drizzle in the oil with the mixer on until you have a smooth mixture of butter and oil.
Add in the sugars and beat to combine.
Mix in the eggs and the vanilla. Scrape down the sides of the bowl, and then mix for a few more seconds until you have a very smooth batter.
Fold the melted chocolate into the batter.
Whisk the flour, cocoa, baking soda, cream of tartar, salt, and the chopped Heath bar pieces in another bowl.
With the mixer on, slowly add the flour to the liquid mixture just until combined.
Chill the dough for 30 minutes.
Towards the end of the chilling time, preheat the oven to 350 F (180 C). Line sheet trays with parchment (you’ll need 4, but use as many as you have less than 4).
Scoop out large balls of dough (a little less than 2 oz). Spread the sugar (or sprinkles) in a pie plate or other shallow dish. Roll the dough balls in your hands, then in the sugar.
Place 6 balls on a sheet tray, then flatten them slightly with a glass dipped in sugar. Press a Heath bar piece into the center of each cookie if you’re using them.
Loading up the oven with 2 sheet trays at a time, bake the cookies for 6 minutes. After 6 minutes, rotate the sheet trays 180 degrees, and then swap the trays from top to bottom (or bottom to top as it were). Bake for 6 more minutes (12 minutes total).
Allow the cookies to cool for about 5 minutes before moving them to a cooling rack to finish cooling.
Keep baking cookies, making sure you start with cooled pans if you don’t have 4 pans.
Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze these cookies or the dough itself for up to 3 months.