If you’ve been keeping up with us for the last little while, you know that we have jumped into the exciting world of Backpack Baking!! It is the absolutely BEST! I do have to tell you that it is the true fat girl experience (I’m talking about me, so don’t send me hate mail). . . a food award after working hard hiking up a mountain . . . I can’t think of anything MORE rewarding! A million dollars? Nah, doesn’t get you far these days? A trophy? To gather dust? No thanks. A GIANT Chocolate Chocolate Chip Cookie?? YES, PLEASE!!
In this video we show you how to bake a giant chocolate chip cookie in the outdoors, although this recipe can be baked in any oven if you feel like staying in the comforts of your home.
Ruby, my faithful companion came along with us on this trip up the Dewdney Trail. The Dewdney Trail, is in the Rocky Mountains of British Columbia, Canada. Basically, it was a route for early travellers to follow across Western Canada. It went through our local area to the towns of Fisherville, and Fort Steele, and then on to Cranbrook in the early 1900’s. Efforts have been made to reestablish this trail in the last number of years, and we are lucky to have a part of it so close to us. More information can be found here.
Double Giant Chocolate Chip Cookie:
Ingredients:
-
½ cup (120 grams) butter
-
¼ cup (50 grams) granulated sugar
-
½ cup (90 grams) brown sugar
-
1 egg (52 grams)
-
½ teaspoon (2.5 milliliters) vanilla extract
-
2 cups (240 grams) all purpose flour
-
3 tablespoons(40 grams) cocoa powder
-
½ teaspoon (2.5 grams) baking soda
-
½ teaspoon (2.5 grams) salt
-
1 cup (175 grams) chocolate chips
Procedure:
-
Preheat oven to 375˚F/190˚C. Grease one 8 inch/20 centimeter round cake pan or skillet.
-
In a small bowl, combine flour, cocoa, baking soda, salt and whisk together.
-
In a medium sized bowl, cream the butter and sugars together until light and fluffy.
-
Add in the egg and vanilla and continue to mix until smooth.
-
Add the dry ingredients mixture into the wet ingredient mixture and mix until combined.
-
Gently mix in the chocolate chips with a large spoon or spatula.
-
Press cookie dough into the prepared cake pan. Bake in preheated oven for 22-25 minutes.
- Allow cookie to cool slightly before slicing and serving. Once cookie has cooled completely, it can be stored in a sealed container for 2-3 days in the fridge.
We live in a stunningly beautiful area . . . the cookie doesn’t look too bad either 😉
Thanks for joining me on another outdoor backpack baking adventure!
Love Jenn and Ruby.
Happy Baking!
