Serves 1
Directions
- 1Cream the cold, cubed butter with the brown and white sugars on medium-high for 3-4 minutes until it forms a grainy, textured paste.
- 2Mix in the cold egg and vanilla extract just until combined. Do not over-mix.
- 3Add the flour, baking soda, baking powder, and salt. Mix on low just until the flour streaks disappear.
- 4Gently fold in the white chocolate chips and 1/2 cup (15g) of cracked cereal squares.
- 5Divide into massive 160g+ portions. Shape them into tall, rough cylinders (like a soda can) rather than perfect round balls.
- 6Chill the dough cylinders in the fridge for 30–60 minutes (or freezer for 30 minutes) until firm but not rock-hard.
- 7Preheat your oven to 350°F
- 8Place only 2 to 3 giant cookies per baking sheet to allow room for a massive spread.
- 9Bake for 15-17 minutes, OR UNTIL THE SIDES ARE GOLDEN BROWN.
Ingredients
- 1 stick cold butter, cut into small cubes
- 0.5 cup light brown sugar, packed
- 0.5 cup white granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1.5 cups all-purpose flour
- 0.5 tsp baking soda
- 0.25 tsp baking powder
- 0.5 tsp salt
- 0.75 cup white chocolate chips
- 1 cup Cinnamon Toast Crunch cereal (divided: half kept whole for the mix-in, half crushed for coating)
Equipment
ovenbaking sheet
Tips
- If cookies aren't golden brown after 15 minutes, bake for a little longer.
- If cookies are too tall, not baked enough, or too "cake-like", you can slightly bang them onto a counter when they come out of the oven to collapse the middle and create ripples.
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