OKC’s Most Requested Cookie

Colossal Claus Cookies | Maggie Humphreys of Sharing Thyme

Are you looking for a new star cookie recipe? Do you want to blow minds with a cookie that is the perfect combination of sweet and salty? I have good news for you. You’ve found the perfect recipe! This is one of my go-to recipes and it’s also the most-requested. Now that we’re in the midst of the COVID-19 quarantine, I know we are all looking for things to do. Considering I’ve given this recipe out twice in 24 hours, I think there is no better time to share my friend Maggie’s incredible Colossal Claus Cookies.

Maggie created this recipe years ago and, to be honest, I’ve had the recipe open in my Safari browser on my iPhone for many of them. I’m sure it shocks no one to learn that I have a cookie recipe open on my phone at all times and that I basically use it for my browsing homepage. If that’s wrong, then I don’t want to be right! I know these are some of Maggie’s most popular cookies, too. She is an amazing chef, so be sure to check out all of the recipes on her blog, Sharing Thyme.

Photo by Maggie Humphreys, @sharingthyme

Without further ado, here is one of my all-time favorites! These cookies are totally chewy and achieve the salty-sweet balance with a sprinkle of salt on top. As she bakes them, Maggie’s cookies are huge (almost the size of your hand), and make the perfect everyday indulgence. I have tweaked her recipe just a bit by adding more chocolate chips and making them with my smaller cookie scoop that’s the size of a melon baller. I find that they’re a popular size at parties because people don’t feel guilty coming back for seconds (or thirds). Whichever way you bake them, every cookie will be gone by the end of the night!

Directions for both versions of the recipe are listed below, but be sure to head to Sharing Thyme for the full recipe with step-by-step photos!

Maggie’s Colossal Claus Cookies

Ingredients

3 cups all-purpose flour

1 1/4 teaspoons baking soda

1 1/4 teaspoon kosher salt

1 cup butter, melted

1 1/2 cups brown sugar

1 cup sugar

2 eggs

1 egg white

2 teaspoons vanilla

To make the original: 14 ounces chocolate chips

Modification: 24 ounces chocolate chips

Kosher salt, for sprinkling

Directions

Preheat oven to 325 degrees and line a baking sheet with parchment paper.

Melt butter in the microwave for about 10-15 seconds at a time, stirring in between until it is fully melted. Let cool for five minutes.

In a medium bowl, whisk together the flour, baking soda and salt and set aside.

Pour both sugars into your mixing bowl and mix together briefly.

Add the melted butter and mix on a medium speed until the mixture is light brown (about 3 minutes).

Add the two eggs and one egg white one at a time while mixing. Scrape the edges and add the vanilla. On a low speed, slowly add the flour mixture until just combined.

Now it’s time for the chips! If you’re making Maggie’s version with the large cookies, stir in 12 ounces of chips and leave 2 ounces to place on top of each cookie dough ball when they are on the sheet. This makes picture-perfect cookies. To make smaller cookies with lots of chips, throw all 24 ounces (or however many ounces of chocolate chips you have) directly into the bowl for mixing. Let the paddle turn on the mixer three to four times. Remove the paddle from the mixer and stir by hand until the chocolate chips are combined as to not overwork the dough.

These cookies will spread, so be sure to leave 2 to 3 inches between each cookie. For large cookies, use an ice cream scoop-sized cookie scoop. For smaller cookies, use the melon baller-sized scoop and still place the dough about 2 inches apart.

Bake 9 to 12 minutes or until the edges are golden brown. You may need to leave them on the cookie sheet for a minute before transferring to a cooling rack - they will be gooey! Sprinkle each cookie with a little kosher salt while they’re still warm. Enjoy!

What’s your favorite recipe? Join the #CoronaCookieSwap by leaving a comment or finding me on Instagram at @cookie.tour!