Huge cookie on the round stone

Discussion in 'Recipes and Tips' started by babywings76, Sep 24, 2010.

  1. babywings76

    babywings76 Gold Member

    Okay, so I wrote earlier how I want to season my large round stone w/ handles. I went to the store today and bought 2 kinds of dough. I'm really in the mood for the chocolate chip cookie kind.

    So, is there is certain volume of dough we use? I don't want to use too much and have it "grow" too big and go off the edge. That happened to me once when I tried to wing it. Of course that was a while ago and now I don't even remember how much I tried using that day. :rolleyes:
  2. BethCooks4U

    BethCooks4U Gold Member

    I JUST made the chocolate chip sensation from the old Delightful Desserts book. It called for an 18 oz package of cookie dough with the large round stone.
  3. babywings76

    babywings76 Gold Member

    Great thanks!! :) Off to bake now. :D
  4. babywings76

    babywings76 Gold Member

    Um, Beth? I'm back...Can you help me a little bit more? :blushing:

    What time and temp do you think? And should I let the dough get soft first and then shape it with the bakers roller? Do I spray the bakers roller? Do I flour it? Or do I shape it some other way and do it when the dough is straight from the fridge?

    I feel so silly...
  5. ChefBeckyD

    ChefBeckyD Gold Member

    Amanda - here are the directions for the Choc. Chip tells you what you need to know. ;)

    BTW - this is an awesome recipe!

    (Delightful 18)

    1 (18 oz) pkg refrigerated chocolate chip cookie dough
    1 (8 oz) pkg cream cheese, softened
    1/3 cup sugar
    1 pint (2 cups) cold half-and-half
    1 (3.9 oz) pkg chocolate instant pudding and pie filling
    1/4 cup chopped nuts

    1. Preheat oven to 350F. Shape cookie dough into a ball in center of Large Round Stone. Using lightly floured Baker's Roller, roll out dough to 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edge is set. (Cookie will be soft. Do not overbake). Cool 10 minutes. Carefully loosen cookie from Baking Stone using Serrated Bread Knife; cool completely on Baking Stone.

    2. In Small Batter Bowl, mix cream cheese and sugar until well blended; set aside. Pour half-and-half into Classic Batter Bowl; add pudding mix and whisk 2 minutes using Stainless Steel Whisk. Let stand 5 minutes until thickened.

    3. Spread cream cheese mixture over thoroughly cooled cookie to within 1/2 inch of edge using Large Spreader. Spread pudding over cream cheese. Sprinkle with nuts. Cut into wedges using Slice 'N Serve. Serve immediately or refrigerate.

    Makes 16 servings.
  6. BethCooks4U

    BethCooks4U Gold Member

    Thanks Becky! You beat me to it. :balloon:
  7. ChefBeckyD

    ChefBeckyD Gold Member

    LOL - she sounded urgent (like she was standing there with the dough in her hand!) - and I didn't know when/if you'd be around! :D
  8. BethCooks4U

    BethCooks4U Gold Member

    Hey! No worries! I would have had to type it in and it looks like you probably had it already written up. That's what we're here for - to back each other up. Better to get 3 answers than none at all!!:chef:
  9. babywings76

    babywings76 Gold Member

    Shoot! Now I just think I need to make that whole darn recipe it sounds so good! :D And I have those ingredients (well, not the 1/2 and 1/2, but I wonder if I could just use a little whipping cream and some 2% milk).

    So I take that big log shape and mold it into a round ball first? Oh ladies, wish me luck on that! I can see myself making a disaster out of this. :D :blushing:

    Okay, so when all is said and done...will I be able to transfer this to a round platter? I want to use this stone tomorrow. Maybe I better stick to just making the cookie and then breaking it up in to pieces for us to snack on tonight.

    I should keep this short and sweet cause I still need to clean my house and do some food prep for the party tomorrow! And dinner! I haven't figured out what we're doing for dinner tonight! LOL
  10. babywings76

    babywings76 Gold Member

    Just about! I preheated the oven to 375 and plopped the dough on the stone, looked at it and came running back to my computer. :p :eek: :rolleyes:
  11. BethCooks4U

    BethCooks4U Gold Member

    We tried to transfer it and it started to fall apart but then when it was totally cool it worked with the lifters that we used to sell.
  12. babywings76

    babywings76 Gold Member

    I was so sad when I heard those got discontinued. I was just a customer then and didn't use my stone or bake anything that much, so I didn't understand how great a tool it was.
  13. babywings76

    babywings76 Gold Member

    Hey! Guess what?! The flexible cutting mats were awesome at going under the cookie and lifting it off the stone and transporting it to the round platter! I'm so excited to have found another method for this! (and heck, another use for those mats!) :D
  14. jbondr

    jbondr Gold Member

    My first choice is to use parchment paper so I can transfer the cookie on the counter to cool and then remove paper. If I put the dough directly on the stone I use the large spreader or bread knife to loosen it from the stone after it has cooled for just a few minutes.
    Enjoy your cookie!
  15. babywings76

    babywings76 Gold Member

    Yeah, parchment paper is a great idea. I'll do that next time. This time though I was wanting it directly on the stone so it would help season my new stone. ;) I used the bread knife to loosen it first and then used the flexible cutting mats to scoot under and lift it.
  16. BethCooks4U

    BethCooks4U Gold Member

    Did you use two mats or just slide one under the cookie?
  17. babywings76

    babywings76 Gold Member

    I used 2, one for each hand. Worked great!
  18. chefjeanine

    chefjeanine Gold Member


    I'm glad you asked about volume of dough needed. One time I grabbed the Walmart brand cookie that was bigger than the recipe required. It went over the edges and caught on fire in my oven. :eek: Very exciting. Luckily I was doing this at home and not at a party.
  19. aPamperedBride

    aPamperedBride Gold Member

    Only because I'm reading this old post (thanks for Chocolate Chip Sensation, my PC is acting up and I can't access my saved file), I have to add in my two cent's worth. If you have the Color-coated Serrated Bread Knife, it will work like a charm in loosening the cookie from the stone and once it has cooled completely, you can just push it around! The Forged Cutlery Bread Knife is too thick to work well. I transport on my stone if I bake it ahead of time.
  20. Intrepid_Chef

    Intrepid_Chef Silver Member

    What about the Lift and Serve?
  21. Brenda.the.chef

    Brenda.the.chef Gold Member

    do you have the Mega Lifter? I would imagine that would work great!
  22. babywings76

    babywings76 Gold Member

    Yep, I think so too. :) When I started this thread it was before we came out with it. ;)
  23. ritabenson

    ritabenson Director Gold Member

    How bout the mega lifter! : - )

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