I was lucky enough to receive a review copy of Ricardo’s new cookbook Sheet Pan Everything, published by Appetite by Random House.  I’ve made a variety of sheet pan meals and dishes from gnocchi and veggies to salmon and potatoes. This cookbook offers so many amazing recipes. I discovered the recipe for shawarma tofu and it has become a favourite around here. I’ve made it multiple times, but found it difficult to photograph. Take my word for it, it’s a great dish and well worth trying. I have so many other sheet pan meals book marked and can’t wait to try them. 

I decided to make the Giant Chocolate Chip Cookie, because who doesn’t love a giant cookie. This is a quick and easy cookie recipe that doesn’t need to be refrigerated. It baked up soft and thick with loads of melty chocolate chunks and golden crispy edges. With just a few steps, you make the cookie dough, press the dough into the sheet pan, bake, let cool, cut and enjoy! I’m thinking it may work well for an ice cream cookies sandwich. Stay tuned – I just need some ice cream. 

Thanks Appetite by Random House for sharing a copy of this book and for allowing me to share this Giant Chocolate Chip Cookie recipe, excerpted from Sheet Pan Everything by Ricardo. 

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Giant Chocolate Chip Cookie

Course Dessert

Ingredients

• 1 ½ cups 225g unbleached all purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (170g) unsalted butter, softened
• 1 ¼ cups (265 g) brown sugar
• 1 egg
• 1 egg yolk
• 6 oz (170 g) dark chocolate, chopped

Instructions

• With the rack in the middle position, preheat the oven to 375°F (190°C).
• Butter a small 13 x 9 – inch (33×23 cm) sheet pan and line with parchment paper, letting it hangover two sides.
• In a bowl, combine the flour, baking soda and salt.
• In another bowl, cream the butter and brown sugar with a wooden spoon.
• Add the egg and egg yolk.
• Mix until smooth.
• Add the dry ingredients and chocolate.
• Using a spatula, spread the batter out evenly on the sheet pan.
• Bake for 20 minutes or until the cookie is slightly golden but still soft in the centre.
• Let cool completely. Cut into squares.
• The cookie will keep for 3 days in an airtight container at room temperature.
• NOTE: This batter also works well to make individual cookies. Form eight balls, using 2 tbsp of batter for each one, and place on a sheet pan lined with a silicone mat or parchment paper. Bake at 375°F (190°C) for 7 to 9 minutes or until the cookies are slightly golden but still soft in the center. Let cool on the sheet pan.