Recently I made a batch of my monster chocolate chip cookies, shown below, and it occurred to me that some of my other recipes could probably be adapted to make over-sized delights like these.
I started my experiments with my recipe for Cranberry-White Chocolate Cookies, and it worked out so well that I think I'll probably try it again with other recipes! Start with the basic recipe at the link above, and make these four adjustments. Melt the butter and let it cool before beating with the sugar, add an extra egg yolk, lower the oven temperature to 325, and form and bake them according to the directions for the chocolate chip cookies.
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