Giant Chocolate Chip Cookie and a Belated Blogoversary

In Chocolate, Cookies on March 24, 2011 at 12:38 pm
From Adriana Baking

Amidst the chaos of the past month, days melded into weeks as my blog posts petered out. It wasn’t until a few days before February 20th that I realized that that day marked the beginning of my blog and unleashed my passion for both writing and baking.

Like a sailor quenching his thirst with swallows of crystal pure water, soothing his dry, cracked throat, I have been quelling my desire for the written word by reading. With every free ounce of time granted to me, I buried myself in the earth of faraway times, convincing myself, like every captivated reader come upon great historical fiction, that I was born a couple of centuries too late. It was recently that I discovered my love for historical fiction. Around the time of my last post, I started reading a book about World War I, and ever since, I’ve been transported further and further back in time by way of books to the fourteenth century. Instead of writing, I’ve been reading for hours on end, a pleasure I haven’t indulged in since winter vacation.

From Adriana Baking

Now, my blog’s absence is tugging at my sleeve, a neglected child requesting my attention.

It seems unlikely that I should abandon my blog for such a period of time, and I must admit to being unsure of the true reason for my hesitance to write. For a while, I told myself that I was too late. I hadn’t blogged for weeks, and getting back on track seemed impossible. The mere thought of sitting down to write a post and finding fault in every sentence I typed sent dread pulsing through my veins. There is nothing that frustrates me more than searching in vain for a word  set on eluding me, or desperately trying to form my thoughts into coherent, eloquent sentences. But I should have known that my passion for writing would eventually overrule my stubborn desire for perfection.  I lack a better analogy, but I submitted to my need to write today like a little girl finally relieving herself after a long car ride. I couldn’t contain the words threatening to spill out into my current events history essay; I gave in, and I am ever so glad. With a half written essay and a half written post before me, I am more certain than ever that it is typing the first few sentences of my blog posts that is hardest.

From Adriana Bakin

I’ve been helping my mother in the kitchen since I was a toddler.

My blogoversary was on February 20th, exactly a month ago. Though my posts have been sporadic, I’ve been blogging for one year. This past year has been measured in blog posts, and it has made me realize how quickly a year can pass by. My blog has grown so much more than I could have imagined. Writing my first post, I never would have dreamed that my posts would become centered around my life with food woven into them towards the end. My blog has become a sort of diary, and reading each one of my posts, I get a sense of what I was living through at the time. I am increasingly awed at how much my baking skills have improved, and how writing has become one of my most pleasurable pastimes. I’ll link you to my first post, if you’re curious about the change.

To celebrate, I made a cookie. It is possibly the simplest baked good I have posted yet, but it is within the boundaries of ease that would have determined my baking projects a year ago. It is as big as a basketball, but only half an inch thick. Chunks of melted chocolate stud its gooey interior, and its edges are crisp. I’ve made this recipe countless times before to share with neighbors, or as dessert in the evenings.  Now, I’ve made it for you, to thank you for your unfaltering support.

Giant Cookie

From Mel’s Kitchen Cafe

Makes 1 giant cookie

1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 cup butter, melted and cooled
1 egg
1/2 teaspoon soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 cup flour
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.

Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.

If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

  1. nice to have you back

  2. Congrats on your blogoversary! 🙂
    Love the giant cookie! It looks amazing!

  3. A giant cookie for a giant milestone — quite appropriate! Three cheers to holding tight to your passion, and for sharing the delicious photos and recipes with us along the way.


  4. That’s one delicious looking cookie! Sometimes you just NEED a giant sized cookie! =)

    Congrats on the blog anniversary!

  5. I love this! And I’d love for you to submit it to the M&T Spotlight at

  6. Happy blogoversary Adriana! The giant cookie looks great – I love how moist it is in the centre.

  7. Congrats!!! It must be this time of year because I too have lacked the time to put love into my blog which is horriable, but I’m glad you finally did! This cookie looks awesome!

  8. Happy Blogversary!Your cookie looks amazing! I’d love to have a giant cookie! 🙂

  9. Congrats and Happy Blogoversary! Your cookie looks awesome! Cheers, Nina

  10. That is an award winning cookie. Happy Blogoversary!

  11. Adrianna! Where did you go?? I’m missing your blog posts! 😦

  12. that’s a monster cookie..

  13. Hi! I really want to make this as a “base” for a tractor cake (which I will secure in top of it) for my son’s second birthday on Sunday! But my first attempt – using coconut oil and cocoa powder (and thus, a little extra coconut oil to balance out the dryness from the cocoa) just didn’t work! Yummy, but it didn’t seem to cook into the centre. What do you think? Can i add cocoa to this recipe? Should I not use coconut oil instead of butter? I would really appreciate your thoughts! Thanks, Boo

    • Hi Boo!
      If using butter isn’t a problem, I definitely suggest you do, as it gives the cookie a better texture. But if you can’t use butter, coconut oil will do.
      You should be able to add cocoa powder to the recipe without any problems – just replace part of the flour with the amount of cocoa powder you want to use so that the dough doesn’t become too dry. Also, make sure to flatten the cookie to a 1/4 inch so it bakes all the way through. Let me know if you have any more questions!

  14. i miss baking with you. 😦

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