My love, and my weakness. My favorite type of cookie? Chocolate Chip. So I’m boring, get over it! The thing is…the chocolate chip cookie can be done in soooooo many ways. It’s near impossible to find the perfect recipe. For the past three years, I was convinced that I created the perfect combination of butter, sugar, flour, chocolate chips, etc. However, my curious eye has forced me into trying new recipes. And now, I am thinking of re-creating my creation!
This recipe, the ‘Big’ Choco Chip Cookie, is delicious. Not much more needed to say. I definitely could use a few tips from this recipe for my new chocolate chip creation. 🙂
Big Chocolate Chip Cookies
Source: My Baking Addiction
- 1 c. unsalted butter, cold
- 1 c. granulated sugar
- 1 c. light brown sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- 2 1/2 c. all-purpose flour
- 1 tsp. salt
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 2 1/2 c. semi-sweet chocolate chips
- 1 c. chopped walnuts (optional)
Heat oven to 350 degrees.
In the bowl of an electric mixer, cream together the butter and sugar until smooth and fluffy. Add the eggs, one at a time until blended. Add in vanilla and beat until incorporated.
In a separate bowl, combine the flour, salt, baking soda, and baking powder. Whisk to disperse ingredients. Add this to the creamed mixture, and beat until just combined. Remove from electric mixer, and gently fold in the chocolate chips.
Scoop out the dough using an ice cream scoop (about 1/4 c.), and place onto a cookie sheet. Leave about 2-3 inches between the cookies since they are large and will spread.
Bake for 15-20 minutes and then place on wire rack to cool. After cooled completely, place in an airtight container to ensure freshness. Tip: these are best when they’re warm! You can place one in the microwave for about 10 seconds to heat up, since I know you’ll be eating these for days to come. 🙂
Yield: 16 big cookies