I got a recipe for Toll House Cookies off the package and they make good cookies. I was in the dollar store and they had these huge flat round pans. So I figured, I’d try to make one big cookie, or two big ones.
(The picture on the pan has a big cookie on it)
So I mixed it up and I found it was hard to bake the cookie. The outside was good but the inside not done. Or else the outside burnt. Or it was uneven.
I was thinking it could just be a cheap cookie pan (it was a Dollar Store after all), but then I thought, maybe someone else would have some suggestions.
One receipe I found makes chocolate chip cookies in a sheet cake pan, but it’s not the same as a cookie. It’s more like a cake-like cookie, then a big cookie.
Do I have to use a special reciepe or is it just a matter of adjusting temp or getting a good cookie sheet.
When I was a kid, we occasionally did the “one big cookie that fills the sheet” thing, and we didn’t use a recipe any different than normal, nor, I suspect, were our cookie sheets any better than what everyone uses nowadays. My best guess is that you didn’t flatten out the dough enough: For regular cookies, you can use big fat blobs of dough, but they have room to spread out and flatten on their own. For a mega monocookie, you need to flatten it out yourself, and not put the dough down anywhere near as thick as for regular cookies.
Somewhere in the fine print under the recipe you will see a “PAN COOKIE VARIATION”. You may have to do some math to figure out if your pans are the same volume.
eta: here’s a website with the pan cookie. http://www.verybestbaking.com/recipes/detail.aspx?ID=18476
eta again: I love the internet, here’s a website with pan volumes Pan Sizes - Joyofbaking.com