Giant cookies are a dessert that is a kind of giant biscuit that you can break with your hands and dip into milk or tea for breakfast or a snack. This dipping cookie is enriched with chocolate chips that make it even tastier and as delicious as classic American cookies. If you like, you can add chopped hazelnuts or almonds to the shortcrust pastry cake. Now let’s see how to make giant cookies, and if you try them, let me know. Barbara

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Difficulty: Very easy
Cost: Cheap
Rest time: 30 Minutes
Preparation time: 10 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for making giant cookies

1/2 cup powdered sugar
2 cups all-purpose flour
1/3 cup butter
1 egg
vanilla (or 1 sachet of vanillin)
1 pinch salt
1/3 cup chocolate chips
2 tbsp Nutella®

How to prepare giant cookies

Start preparing the giant cookies by placing the flour, powdered sugar, and salt in a bowl, and mix the dry ingredients with a fork.
Add the cold butter from the fridge, cut into pieces
and work everything until you get a sandy mixture.
Now add the egg,
the vanilla,
and knead with your hands
until you get a compact dough. Cover the shortcrust pastry with cling film and place it in the fridge for 30 minutes.
Take the shortcrust pastry out of the fridge, divide it in half, and roll out one part first with your hands,
and then with a rolling pin.
Place the shortcrust pastry on the baking sheet lined with parchment paper and add a layer of Nutella or other spreadable chocolate,
crumble the remaining shortcrust pastry on top
and add the chocolate chips.
Bake in a preheated static oven at 350°F for 20 minutes. The shortcrust pastry should be golden and dry. When the giant cookies are baked, take them out of the oven, cut them into pieces while hot or let them cool and break them with your hands.