I’m embarrassed to admit this, but for the past few days I’ve been completely obsessed with cloning Selma’s giant chocolate chip cookies. If you’ve never heard of them, they’re these big, fat, unreasonably large cookies loaded with chunks of chocolate and candy. Selma sells them from her website, but you can also buy them in Las Vegas and Orlando. Most of the sweets shops at Disney World sell them, though I noticed they are not listed as Selma’s anymore…..just “distributed by Lake Buena Vista” or something like that. I didn’t buy one this trip and don’t have the label. All I have is the picture in my mind and the ingredient list which I took from Selma’s web site.
I think Selma originally used margarine. This would make sense, because margarine helps keep cookies from spreading and has a good shelf life. I believe she now uses palm oil as the primary fat, and palm oil is not something I can buy at the store down the street so I made some concessions.
This is the recipe I came up with that seems sort of close to Selma’s. I tried the recipe with melted shortening (too crunchy), melted trans-fat free margarine (didn’t like the flavor) and finally, with just plain butter. The best results were with the plain butter.
This recipe is kind of fun to play with because you can pack it with chunks of whatever you want. Consider my additions suggestions. Also, pack as much in as possible. These are basically dough wrapped around candy.
One nice thing about this recipe is it requires 1 bowl and a mixing spoon.
Here’s another shot. I didn’t put broken sandwich cookies in this batch.
Super Small Batch Extra Large Chunk Cookies
4 tablespoons very hot melted unsalted butter
1/2 cup powdered sugar
1/4 cup lightly packed light brown sugar
2 tablespoons beaten egg (break egg, mix it with fork, measure)
1/4 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon salt (reduce slightly if using salted butter
3/4 cup flour, spooned and swept
1 teaspoon water (optional)
2-3 tablespoons white chips
1/2 cup bittersweet chocolate chips
2 ½ sandwich cookies, broken into chunks (can use nuts instead)
Broken up milk chocolate bar, milk chocolate chips, M&M’s, candies of choice
In a bowl, stir together hot butter, powdered sugar and brown sugar until smooth. If still very hot, let cool for about a minute, then stir in egg. Beat with a spoon until egg is fully mixed then stir in vanilla, baking soda and salt. Add flour and stir just until mixed. If dough seems too dry (falling apart), add the water. Stir in white chips, chocolate chips and broken cookies. Shape dough into a fat log of about 5 inches log. Chill for 1 hour. Carefully cut log into 4 equal pieces (each should weigh 3 ½ oz). If chunks of cookies and chips fall out, just stick them back onto the cut pieces.
Place cut pieces, spaced about 4 inches away from each other, 4 to a sheet, on an ungreased (I use insulated) cookie sheet. Bake at 325 degrees F for 18 to 20 minutes, rotating pan halfway through. Remove from oven and arrange a few more semi-sweet chunks plus some milk chocolate chunks on top – the candy will melt and adhere to the cookie. Cool on cookie sheet for 3 minutes, then transfer to a wire rack to continue cooling.
Let the cookies sit around for a while to set. Once set, you can wrap them up in plastic wrap and give them away.