What makes this giant chocolate chip cookie so spectacular?  To sum it up: brown butter, fine chocolate selections and every cookie is made by hand.

I start with browned, sweet cream butter. The toasted flavor adds a depth and nuttiness to the cookie. The warm, golden butter is then added to the sugar, molasses and vanilla mixture and whipped until all of the ingredients are melded together.

I only use King Arthur flour because it contains no bleach, no bromate, and no artificial preservatives of any kind and the wheat is sourced from American farms. Quality you can taste every time.

This cookie is then overloaded with chocolate. Several cups of Callebaut Belgian Dark Chocolate chips are laced throughout.

I use a 1/2 cup to measure each giant cookie. 

The cookie is then “dry-aged” for at least 24 hours. Allowing the outside of the dough to evaporate moisture while the inside remains untouched. This process leaves us with a crispy on the outside, chewy on the inside cookie. 

Once baked it’s almost 6 inches in diameter and topped with MORE chocolate - either dark, white or milk and finally sprinkled with Maldon Sea Salt Flakes from England. 

Sweet, salty, crispy, chewy, it’s everything you want & more in a cookie.