Cookies are great but Mammoth Chocolate Chip Cookies are the bomb! These 9-inch cookies are perfect for sharing (or not) and are easy to make for any occasion.
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Who doesn’t like cookies?
Cookies have always been one of my favourite snacks and my kids love cookies as an afternoon snack or for dessert. And this cookie recipe is always a hit with my kids and their friends.
Chocolate chip cookies are one of the most popular cookies in our family and many other families as well. I have yet to meet someone who doesn’t like chocolate chip cookies. That’s what makes this recipe so great. It only makes two cookies, but the cookies are 9 inches and full of chocolate chips.
Ingredient Variations and Add-ins
Like all chocolate chip cookies, the chocolate chips you use are what makes them taste so good. I prefer using mini chocolate chips because they distribute so well in the batter. Using mini chocolate chips in the cookies means every little bite has chocolate in it.
But regular-sized chocolate chips can also be used. Any flavour of chips can be used as well or a combination of flavours. Sometimes I just use the bottom of all the bags of chocolate chips I find in my cupboard.
I have also made these using a combination of chocolate chips and mini M&Ms or Reese’s Pieces.
All cookies need some kind of fat, whether it is butter or shortening. Use shortening to get a softer, thicker cookie. Butter will produce a thinner, crispier cookie.
Equipment for making Mammoth Cookies
There isn’t really any special equipment other than pie pans, which I know not everyone has on hand. The cookies are baked in 9-inch pie pans. Round cake pans can also be used if you don’t have pie pans.
When mixing the dough, I use a stand mixer but a hand mixer also works. I have made this recipe using both with the same results.
Parchment paper. This makes it easier to remove the cookies from the pans. The easiest way to line round pans with parchment is to crumble them into a ball first. Then straighten out the paper and it will fit in the bottom easier.
Special Occasion Cookies
To make these special, you can use icing to decorate the top of the cookie with a message. Scribblers are perfect for writing on cookies.
For Valentine’s Day, I decorate the edges of the cookies with chocolate hearts.
At Easter, mini eggs make a great add-in.
Halloween candy can be used to decorate as well. Reese’s Pieces are great Halloween colours. This recipe is also good for using up the extra Halloween candies like Reese’s Pieces, M&Ms and Smarties.
And for Christmas, these cookies can be decorated with red and green icing. My kids like to draw Christmas trees or messages like Joyeux Noël. These cookies make a great gift at Christmas for your kids to gift to friends with a special message written on them. Even teachers appreciate these cookies.
Another great way to use this recipe is to make Brookie in a Skillet. A mammoth cookie is a perfect recipe to pair with brownies to make Brookies. You can easily divide this recipe in half to pair with a brownie recipe to make Brookies.
Serving Mammoth Cookies
Mammoth Cookies are best served warm. Leftover cookies can easily be heated in the microwave for 15 -20 seconds.
Cut each cookie into 8 equal pieces like you would cut a pie. The easiest way to cut these is with a large knife that reaches right across the cookie. Cut the cookie in half, then in quarters, then again into eighths. Each eighth is one serving.
Ice cream on top of these cookies is a perfect dessert option. I serve them with a scoop of ice cream and a drizzle of chocolate syrup. My kids sometimes also top the ice cream and syrup with sprinkles. (They are teens so they do their own thing, I didn’t do this when they were younger)
If you have leftover cookies, wrap individual pieces in foil. This will keep the cut edges from hardening. Remove from the foil before reheating pieces in the microwave.
Mammoth Chocolate Chip Cookies
- 2 cups white sugar
- 1 cup butter, softened, or shortening
- 1 Tbsp vanilla extract
- 2 large eggs
- 2 tsp molasses
- 2½ cups flour
- 1 tsp salt
- 1½ tsp baking soda
- 2 cups chocolate chips
- In a large bowl, cream together sugar, butter and vanilla, until smooth and creamy
- Beat in eggs and molasses until fully incorporated
- Add half the flour, all the baking soda and salt and continue beating on low speed
- Add remaining flour and beat on low until flour is just incorporated into the dough.
- Fold in chocolate chips.
- Divide dough evenly into 2 portions and fill prepared pans, spreading dough out to the edges on the pans
- Bake in preheated oven for 35-40 minutes or until centre of cookie is cooked. Press the back of a large spoon lightly in centre of cookie. If it sinks and comes out gooey, the cookie is not ready yet, bake additional 5 minutes and check again.
- Remove from oven and cool in pan for 5 minutes before removing from pan.
- Cut into 8 equal slices and serve warm.