Tuesday, August 16, 2011

Giant Bakery Style Chocolate Chip Cookies!

Although I will always love trying new recipes (especially cookie recipes), I will always be loyal to my number one cookie- CHOCOLATE CHIP.  Can I get a holla?

Haha I'm sorry.  That was immature.  And chocolate chip cookies are SO not immature.  They are national celebrities, a world-renowned genius.  And I must say: they handle the fame pretty well.  Always consistently delicious- I don't think I've tried a chocolate chip cookie that I didn't like- whether it was made with Splenda or it was even donning nuts in it... they are all fantastic and they simply scream "childhood comfort food."  In fact, I can distinctly chronicle my life's timeline around my memories of baking chocolate chip cookies at home.  Every Sunday, freshly baked homemade cookies were almost always to be found adorning our stovetop, counters, tupperware and tummies.

 These cookies are chocolate chip cookies taken to the extreme.  You're gonna need a muffin top pan.  I mean I GUESS you could try baking these on normal cookie sheets but I'm tellin ya... these are best when you fill those muffin top wells with heaps of dough and out comes a gorgeous, chewy, gooey and very moist and chocolatey cookie.  Mmm!!
Giant Chocolate Chip Cookies
from My Baking Addiction

2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks

Preheat oven to 375 degrees.
1. In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated.
2. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts.
3. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
4. Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough).
4. Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven.
5. Let cool on rack and store what you don’t immediately eat in an airtight container.
-These are best eaten on the day they are made (ESPECIALLY warm out of the oven – like most chocolate chip cookies).
-To freshen them after a few days (if they last that long), give them a quick nuke in the microwave for 5-10 seconds.
- I did not attempt to make these smaller than 4 ounces. I am sure they will be equally as amazing, you’ll just have to play with the baking time.

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