The Amazing Giant Chocolate Chip Cookies

three is all you need!

Hey dudes and dudettes!
I’m sharing this recipe I tried for the traditional chocolate chip cookies that turned out to be, by far, the greatest things I’ve ever baked. This cookie turned out even better than the famed recipe for Jacques Torres’s chocolate chip cookies. The trick here, I think, was to mix mix mix as much as you can before adding the flour, because once the flour is combined you should pretty much stop mixing. Also using melted butter was helpful for me due to my lack of a mixer. Me and my trusty arms were able to achieve a really nice consistency in my butter/sugar mixture. To achieve further cookie awesomeness, I made these rather large, and it shocked me how much they retained their height and shape. My chocolate chip cookies tend to spread and flatten out on me, so these were a success in that sense.

Chocolate Chip Cookies
adapted from this recipe from The Kitchn

Ingredients
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 stick butter, melted
2 large eggs
1 teaspoon vanilla extract
1 teaspoon table salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
semi-sweet chocolate chips

1. Preheat the oven to 375°. Spray a cookie sheet with nonstick spray or you can use a liner. Silicone liners (like slipats) and parchment paper both work very well.

2. Mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed.

3. Mix the melted butter into the sugar.

4. Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the butter and sugar.

5. Measure and mix in the vanilla, salt, and baking soda. Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.

6. Add the flour all at once. At this point, you want to mix the batter as little as possible to avoid forming too much gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.

7. Add the chocolate chips all at once. I decided to forgo measuring the chips and poured them from the bag until I was happy. Feel free to use as much as you like! Use a folding motion to incorporate them into the batter.

8. Scoop the batter onto the baking sheet, spacing the balls of dough roughly 2 inches apart. Use a tablespoon and measure out slightly rounded balls. I skipped the tablespoon and scooped out balls of dough roughly the size of a baseball :)

9. Bake the cookies for 9-11 minutes. Take them out when they look puffy, are light brown around the edges, and dry to the touch. Let them cool for a few minutes on the baking sheet. As they cool, they will slightly collapse back on themselves.

10. Transfer the cookies to a rack to finish cooling completely, or until they are no longer too hot to put into your mouth. Instead of using all your dough at once, cook only as many giant cookies as you need at the moment. Refrigerate the dough for tomorrow, or freeze it for later! The cookie dough will ‘age’ if left to rest in the fridge for 24 or even 36 hours, developing a richer, deeper flavor and color.

eat your heart out, Betty Crocker.

-Laura

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