Adapted from southernplate.com
16.5 oz. rolls Pilsbury chocolate chip cookie rolls
Cup light corn syrup (¼ C for each roll used)
Duncan Hines Classic Chocolate frosting and vanilla frosting
You need light corn syrup, Pilsbury Chocolate Chip Cookie Dough (how many rolls depends on what size big cookie you want to make. I used three rolls on an 11×17 jelly roll pan). Two cans of store bought icing. Duncan Hines Classic Chocolate is right on the money for what the Great American Cookie Company uses. Here is the formula, for every roll of cookie dough (16.5 ounce size), you add 1/4 cup of light corn syrup. Mix well with stand or hand mixer until smooth. Pour into greased pan. Pat it out to fit the pan with your hand. Wet your hand and this will be a breeze! Keep wetting your hand, don’t worry about getting water on top of the dough as it will evaporate in no time once you stick it in the oven! Bake at 325 for 30-45 minutes, depending on the size of cookie you are making. If a little cooks up onto the sides, I just trim it off with a pizza cutter.