Gideon’s Bakehouse Cookies Monster Edition

Serves 6
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Directions

  1. 1Line a baking sheet with parchment paper and set aside.
  2. 2Line a baking sheet with parchment paper and set aside.
  3. 3Line a baking sheet with parchment paper and set aside.
  4. 4In a large mixing bowl, add butter and both brown and white sugar.
  5. 5In a large mixing bowl, add butter and both brown and white sugar.
  6. 6In a large mixing bowl, add butter and both brown and white sugar.
  7. 7Mix with a handheld mixer until fluffy.
  8. 8Mix with a handheld mixer until fluffy.
  9. 9Mix with a handheld mixer until fluffy.
  10. 10Add egg, vanilla, and green food coloring, and mix again.
  11. 11Add egg, vanilla, and green food coloring, and mix again.
  12. 12Add egg, vanilla, and green food coloring, and mix again.
  13. 13Gradually add the flour, baking powder, and salt and mix until combined.
  14. 14Gradually add the flour, baking powder, and salt and mix until combined.
  15. 15Gradually add the flour, baking powder, and salt and mix until combined.
  16. 16Stir in 3/4 of your semi chocolate chips and all your pecans (optional).
  17. 17Stir in 3/4 of your semi chocolate chips and all your pecans (optional).
  18. 18Stir in 3/4 of your semi chocolate chips and all your pecans (optional).
  19. 19Using a large ice cream scoop, make 6 giant cookies by stacking two scoops on top of each other.
  20. 20Using a large ice cream scoop, make 6 giant cookies by stacking two scoops on top of each other.
  21. 21Using a large ice cream scoop, make 6 giant cookies by stacking two scoops on top of each other.
  22. 22Push the remaining milk chocolate chips into the dough ball until it's covered.
  23. 23Push the remaining milk chocolate chips into the dough ball until it's covered.
  24. 24Push the remaining milk chocolate chips into the dough ball until it's covered.
  25. 25Refrigerate the dough for 30 minutes to 1 hour while you preheat your oven to 375°F.
  26. 26Refrigerate the dough for 30 minutes to 1 hour while you preheat your oven to 375°F.
  27. 27Refrigerate the dough for 30 minutes to 1 hour while you preheat your oven to 375°F.
  28. 28Bake for 20-25 minutes until slightly golden.
  29. 29Bake for 20-25 minutes until slightly golden.
  30. 30Bake for 20-25 minutes until slightly golden.
  31. 31Allow to cool for five minutes.
  32. 32Allow to cool for five minutes.
  33. 33Allow to cool for five minutes.
  34. 34Add edible candy eyes to the cooled cookies.
  35. 35Add edible candy eyes to the cooled cookies.
  36. 36Add edible candy eyes to the cooled cookies.

Ingredients

  • 0.5 cup unsalted butter, room temperature
  • 0.5 cup unsalted butter, room temperature
  • 0.5 cup unsalted butter, room temperature
  • 0.75 cup light brown sugar
  • 0.75 cup light brown sugar
  • 0.75 cup light brown sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 0.5 cup white sugar
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1 large egg, room temperature
  • 1.25 tsp vanilla extract
  • 1.25 tsp vanilla extract
  • 1.25 tsp vanilla extract
  • 2 cups All purpose flour
  • 2 cups All purpose flour
  • 2 cups All purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.75 cup semi sweet chocolate chips
  • 0.75 cup semi sweet chocolate chips
  • 0.75 cup semi sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup milk chocolate chips
  • 1 cup milk chocolate chips
  • 0.25 cup chopped pecans
  • 0.25 cup chopped pecans
  • 0.25 cup chopped pecans
  • Green food gel coloring
  • Green food gel coloring
  • Green food gel coloring
  • Edible candy eyes
  • Edible candy eyes
  • Edible candy eyes

Equipment

baking sheetparchment paperlarge mixing bowlhandheld mixerlarge ice cream scoop

Tips

  • Refrigerate the cookie dough for 30 minutes to 1 hour before baking.
  • Stack two scoops of dough on top of each other for height.
Gideon’s Bakehouse Cookies Monster Edition | Clip Recipe