Wednesday, April 3, 2013

BIG Chocolate Chip Cookies

A few months ago, one of my best friends texted me and said she had discovered a great new chocolate chip cookie recipe. Of course, I demanded she bring me one. 

Just kidding.

She was nice enough to offer before I had to demand it! 

She brought just 2 very large and very yummy cookies. 1 for me and 1 for the hubby. If only he had been gone that night...I would have gotten 2.

Needless to say - they were delicious. Soft on the inside but slightly crunchy on the outside.

~~~

My husband made them for me recently as we 
were reminiscing about our first batch and how we needed to try them ourselves. 

I love that they are big and different from my usual cookie! They are best served warm and fresh, I don't remember them being very good later on, so make some friends and eat them while they are soft. Also, feel free to sprinkle salt on top if you are into that trendy thing. My husband is not-so we didn't but I kind of like it. Just a little bit on top gives you that sweet vs. salty.




 I could only fit 6 per half sheet so that shows you how big they are!
I filled a 1/4 cup full of dough and then pressed it out. 
These are dangerously big and delicious!


BIG Chocolate Chip Cookies
slightly adapted from Mrs. Harding Cooks via my friend Cami :)

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet or milk chocolate chips
kosher salt optional


Directions

Preheat the oven to 325 degrees. Grease cookie sheets or use a Silpat.

Sift together the flour, baking soda and salt; set aside.

In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets, I recommend flattening the  dough some so it's not one big chunk. (And yes, use the 1/4 cup-it's what makes them awesome!) Make sure you don't put too many on a sheet, these puppies are going to be big!

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.  Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.


Optional
Sprinkle a pinch of sea salt or kosher salt on each cookie immediately after removing from oven.


Enjoy!


No comments:

Post a Comment

I love to hear your thoughts on my recipes and I read every single comment!! Thanks for visiting The Apron Gal!

in content ad

LinkWithin

Related Posts with Thumbnails