What’s better than a delicious homemade cookie? A monster-sized one of course. And you don’t have to pay big bucks at a fancy bakery to enjoy them. Here’s a few tips for creating your own:

To make super-sized cookies, I use an ice cream scoop. The color of the handle on certain scoops corresponds to the size. I used the green handle for these cookies. You can see the small traditional scoop on the end for comparison.

Because these are large, you bake them differently. Lower the temperature by 25 degrees so the inside has time to bake through. And it will take longer, closer to 20 minutes. Space them far apart so that when they bake they don’t run into each other. I only baked 4 cookies at a time on my sheet.

Not all cookies work well for monster cookies. One recipe I tried ended up as one large wacko cookie as they all ran together. So test your favorite recipe by baking one monster sized alone first, to see how it does. Then you can have confidence in baking the rest.

If you want a recipe that’s guaranteed to bake well as a monster, here’s a recipe for Triple Chocolate Chunk Cookies, one of my all-time favorites.

For any dough you choose, it’s a good idea to chill it well first. I formed my dough and placed them close together on a cookie sheet and popped them into the fridge for at least 30 minutes prior to baking. For sugar cookies with sprinkles, I rolled them in sprinkles before chilling them, so the sprinkles stuck better.

If you add things to your dough, remember because these cookies are large, your additions are better if they are large, too. Bigger chunks of chopped chocolate or large chips, larger-sized nuts, etc. work better than smaller sizes.

One fun way to enjoy your monster cookie is to turn it into a celebration. Bake one in a small cast iron skillet, then top it with ice cream, a favorite syrup, colorful sprinkles, and a cherry. Top with a lighted candle and you have a sweet way to say “Happy Birthday!”

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