Saturday, September 3, 2011

::monster cookies::

Cookies so big they require a plate? Yes, please!

Came upon this recipe on the other day and was stoked to try it. It has a 4.5/5 star rating and the reviews are awesome.

I love chewy cookies, but mine always seem to come out crispy. These really are the huge kind you find at Starbucks or other coffee shops. Honestly, the recipe only makes 18 cookies (!), but one is all you need.  With 2 cups of semi-sweet chocolate chips, they are super rich. I think what makes these so amazing is melting your butter, bringing your eggs up to room temperature, and the extra yolk (don't miss that step!).

Here is the recipe, with my tweaks!

Best Big, Fat, Chewy Chocolate Chip Cookie


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 chocolate chips (I used 1/4 cup peanut butter chips and 3/4 cup semi-sweet - yum!)


Preheat the oven to 325 degrees F (165 degrees C). Line your cookie sheets with parchment paper.

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

In a stand mixer with the paddle attachment (or a medium bowl with beaters), 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 (the Pampered Chef's large scoop worked great!). Cookies should be about 3 inches apart. I fit 9 per sheet, in a chevron pattern.

Bake for 19-21 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.

Eat up! 

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