GIANT DUNKING COOKIE FOR BREAKFAST
A giant dunking cookie to be cut into pieces, a smart recipe to minimize time and bake a big shortcrust cookie with chocolate chips perfect for breakfast or an everyday snack.
By now you must have realized that I love breakfast cookies, especially those to dunk in a nice bowl of café au lait. I prepare them at least twice a week for everyday breakfast, often in many different types. Today I thought of a practical and quick recipe for those who don’t have much time in the kitchen: the smart dough for chocolate chip dunking cookies that bakes in one single slab and is then cut into pieces.
Preparing the dough for the DUNKING COOKIES is very simple: you just have to mix all the ingredients in a bowl, first with an electric mixer and then with your hands, or just with your hands until the dough becomes consistent.
For flavoring, I chose vanilla extract and as a leavening agent, baking soda, which is perfect for cookies like these.
This big cookie is enriched with chocolate chips but you can also modify it and, without adding the chips, divide the dough in two and fill it in the middle with a super delicious hazelnut cream, pistachio cream, or jam.
It has the huge advantage of being extremely quick, you prepare it in just over 10 minutes, it goes straight into the oven, and after a short baking time, cut into pieces, you will have super delicious dunking cookies perfect to dip into a cappuccino at breakfast. Furthermore, it keeps very well for a week closed in a cookie tin. But now, let’s see together how to prepare it.
For other sweets and breakfast cookies, also check out
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 10 – 12 COOKIES
- Cooking methods: Oven, Air Fryer
- Cuisine: American
- Energy 304.39 (Kcal)
- Carbohydrates 37.80 (g) of which sugars 19.59 (g)
- Proteins 4.62 (g)
- Fat 15.81 (g) of which saturated 8.50 (g)of which unsaturated 4.30 (g)
- Fibers 0.51 (g)
- Sodium 193.79 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
WHAT YOU NEED TO MAKE THE GIANT COOKIE
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 7 tbsp butter
- 1/4 cup brown sugar
- 1 egg
- 1/2 teaspoon baking soda
- 1 pinch fine salt
- 1/2 teaspoon vanilla extract (or 1 packet of vanilla sugar)
- 3 1/2 oz dark chocolate chips (SEE NOTES for substitutions)
Tools
- Bowl
- Mixer
- Parchment paper
- Baking pan
HOW TO MAKE GIANT DUNKING COOKIES
Put the room temperature butter in a bowl together with the granulated sugar and brown sugar, 1 pinch of salt, 1 egg, and vanilla extract. Whip the mixture with electric whisks until you get a soft and creamy mixture.
Add the sifted flour, baking soda, and initially incorporate it with an electric mixer, then continue mixing by hand in the bowl until you get a homogeneous dough. Finally, add the chocolate chips and mix again to incorporate them.
Transfer the dough into a square baking pan (8×8 inches) covered with parchment paper, level it with your fingertips, and bake in a preheated static oven at 350°F for about 25/30 minutes. Baking times may vary slightly depending on the oven and the thickness of the big cookie. It should turn golden. Although it’s not a cake, you can check doneness using the toothpick test. Once done, and while still warm, cut the big cookie into large squares or rectangles. Enjoy your breakfast!
You can also bake the giant dunking cookie in an air fryer. After arranging it in the pan, place the pan in the basket of the air fryer, not preheated, and cook for about 8/10 minutes at 320°F.
STORAGE
Once ready, the mega cookie keeps at room temperature in an airtight container or cookie tin for up to a week. Alternatively, you can freeze the raw dough and defrost and bake it as needed.
NOTES AND TIPS
SUGAR: The presence of both sugars gives these dunking cookies the typical slightly caramel flavor of cookies. If you prefer, you can use only granulated sugar, but they won’t have the same taste.
BUTTER: The recipe for the giant cookie cookies is designed to be made with butter, so I do not recommend substituting it with oil or anything else. I suggest preparing the WHOLE GIANT COOKIE without butter (the recipe can be found HERE).
GIANT DUNKING COOKIE VARIANTS FOR BREAKFAST
WITH NUTS: You can make your dunking cookie even more delicious by adding 50 g of chopped hazelnuts, walnuts, or almonds to the dough.
WITH DRIED FRUIT: If you like a sweet and fruity contrast, add 50 g of raisins or an equal amount of dried cranberries to the dough.
GIANT COOKIE WITH HAZELNUT CREAM or NUTELLA: For hazelnut lovers, create a first layer of dough with half the mixture, spread a layer of hazelnut cream on top, and cover with the remaining dough.
GIANT COOKIE WITH JAM: If you prefer jam over chocolate, don’t add the chocolate chips to the dough. Once the mixture is ready, spread only half of it in the pan, cover with a layer of your favorite jam, and finish with the remaining dough.
