This chocolate chip cookie recipe is a favorite every time I make it… and that’s a lot. As a matter of full disclosure, this recipe only makes one cookie – one very big cookie. In fact, this one cookie will feed 30 people! I use a 14” regular Dutch oven. Make sure it’s not a deep oven, just the regular. This is really a very easy dump and stir recipe. The key is where you place the coals. Let’s get right to it:
- 1 lb. butter, creamed – (salted butter)
- 2 cups dark brown sugar
- 1 ½ cups white sugar
- 3 eggs beaten
- 2 tsp. pure vanilla extract
- 6 cups flour
- 1 ½ tsp. salt
- 1 ½ tsp. baking soda
- 2 bags milk chocolate chips (11.5 oz bags)
Cream the butter, both sugars, eggs and vanilla together. Sift dry ingredients together. Mix the dry ingredients into the creamed, wet ingredients. This will be a very stiff dough. Add the 2 bags of chocolate chips and mix again. Spread the dough evenly in the bottom of the oven. It will be bumpy/crumbly looking – that’s the way it should be.
Cook at 350° for one hour using more top heat. Place the coals as follows: 10 coals on the bottom in a circle that is small enough to just be inside the edge of the oven. NO coals in the center of the circle or you will burn the cookie! With the remaining 20 coals, place 5 coals evenly spaced, half way out from the center of the lid forming a circle. Place the other 15 evenly around the edge of the lid – a large ring.
Make sure to rotate the lid a quarter turn clockwise and the oven itself a quarter turn counterclockwise every 10 to 15 minutes while the cookie is baking, to ensure even heat. When you hit the 45 minute mark, remove the oven from the bottom heat and finish out the cooking with top heat only. One more thing, no peeking! This takes an hour to cook, so don’t remove the lid until then or you will lose your heat. When the cookie is done, it will look a little dark on top because it is made with dark brown sugar.
After it cools a bit, cut with a plastic knife into squares. Remove each piece with a plastic spatula and serve. There’s not a kid on earth that won’t love this recipe – probably not an adult either!