16” round chocolate chip cookie
Posted: 20 August 2012 07:57 PM   [ Ignore ]
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Does Rose have the recipe for the giant chocolate chip cookie?
Can I also bake the cookie in a 16” x2” regular pan?
Thanks

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Posted: 21 August 2012 12:50 AM   [ Ignore ]   [ # 1 ]
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I have done a 12 inch round chocolate chip cookie and sugar cookie.  I used the springform pan.. there is nothing different that you do with the cookie dough,  xcept that you bake all of it in a big pan..  I know some people think that bigger means changing the ingredients.  Why ?  I have no clue.

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Posted: 21 August 2012 08:25 AM   [ Ignore ]   [ # 2 ]
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Thanks, Prettycake. I have 16” x2” round pan so I don’t want to buy another piza pan. There are a lot of recipes floating on internet, but I just love Rose’s recipe. so you use the chocolate chip cookie recipe in her cookie book?

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Posted: 22 August 2012 09:17 PM   [ Ignore ]   [ # 3 ]
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It would be easier to get the cookie out of a springform or loose bottomed professional cheesecake pan but either would be rare in a 16” round size. Maybe see if there’s a disposable foil pizza pan at the grocery store; I used to buy those when my child would want to reheat pizza.

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Posted: 22 August 2012 09:30 PM   [ Ignore ]   [ # 4 ]
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Thanks Jeanne. I will go buy disposable foib pizza pan.

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Posted: 06 January 2014 02:54 PM   [ Ignore ]   [ # 5 ]
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prettycake - 21 August 2012 12:50 AM

I have done a 12 inch round chocolate chip cookie and sugar cookie.  I used the springform pan.. there is nothing different that you do with the cookie dough,  xcept that you bake all of it in a big pan..  I know some people think that bigger means changing the ingredients.  Why ?  I have no clue.

I have a question on baking temperature for size - not so much the ingredients.  Do you bake it for just a little longer?  Same temperature?
Has anyone tried this in an 11 x 17” baking pan?  or 15” x 9”?  I want to make a large Oval that I was going to cut from a rectangle.  I would also like to make this more thick than a regular cookie cake.  Just a little more.

Does anyone have any suggestions?

Thanks

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Posted: 10 January 2014 09:34 PM   [ Ignore ]   [ # 6 ]
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schnacks143 - 06 January 2014 02:54 PM

I have a question on baking temperature for size - not so much the ingredients.  Do you bake it for just a little longer?  Same temperature?
Has anyone tried this in an 11 x 17” baking pan?  or 15” x 9”?  I want to make a large Oval that I was going to cut from a rectangle.  I would also like to make this more thick than a regular cookie cake.  Just a little more.

Does anyone have any suggestions?

Thanks

When I make bigger cookies, I do them on a regular sheet pan. All I do is bake them a little longer. I typically bake mine at the same temperature, but keep a close eye on them. I pull it when it looks like the center is done and the edges aren’t too dark.

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Posted: 24 January 2014 11:33 AM   [ Ignore ]   [ # 7 ]
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I make a giant chocolate chip cookie. It is good but it is not 16 inches. I bake it in a 10” cast iron skillet. My family loves it. When the pan is inverted, the cookie slides out of the pan. Very good.

Here is the recipe:

http://www.myrecipes.com/recipe/giant-cookie-pan-00420000010142/

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