Giant Cookie trial 2

The quest continues to make the perfect giant cookie.

Experimental Procedure:

For this trial I once again followed my chocolate chip cookie recipe found here with the following variations:

• Oven was preheated to 325 instead of 350
• 7" cast iron pan was filled between 2/3 and 3/4 full of raw dough before baking (see figure 1. at the bottom of the page)
• Cookie was baked for 30 minutes and then allowed to cool.

Results and Observations:

• The cookie edges and middle baked in sync and arrived at the desired browned edges with soft center.  I was able to avoid crunchy edges and raw core.
• Cookie stayed within the confines of the cast iron pan and did not threaten to overflow.
• Total bake time was 30 minutes

I do believe I have discovered the ideal baking conditions.  While this trial did not control for individual variables so as to be able to determine the exact roles of each variables, the goal of this experiment was not to isolate the variables but to arrive at the best giant cookie possible.

Further testing and consumption will be required to determine if this is in fact the "best" giant cookie, but for now I find this recipe with these modifications to be excellent for the time being.  So take this experiment, bake some giant cookies, and enjoy!

Figure 1. The 7" cast iron pan filled 2/3 full of raw cookie dough.