Monday, March 14, 2011

Giant Chocolate Chip Cookies

I'm always on the lookout for a really good chocolate chip cookie.  There's nothing like a soft and fluffy that stays thick after it comes out of the oven and doesn't turn flat.  Well, I think I've found it!  After browsing MyKitchenConfessions I stumbled across this recipe.  She lives in South Africa and calls the cookies biscuits, which I think is awesome!

Try these if you're in the mood for some major chocolate chip action!

Giant Thick Chocolate Chip Cookies {adapted from MyKitchenConfessions and browneyedbaker}

INGREDIENTS: {Makes about 16-18 giant cookies}
  • 2 Cups plus 2 Tbsp. unbleached all-purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 12 Tbsp. {1 1/2 sticks} unsalted butter, melted and cooled until warm
  • 1 cup packed brown sugar {I used dark brown sugar because it's what I had}
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 extra egg yolk
  • 2 tsp. vanilla extract
  • 1 1/4 cups chocolate chips
  Preheat oven to 325 degrees.  Line 2 large baking sheets with parchment paper or spray with non-stick cooking spray.  
In a medium bowl, whisk together flour, baking soda, and salt.  Set aside.
In a large bowl by hand or using an electric mixer, mix together the melted butter and both sugars until well mixed together.  Beat in the egg, extra yolk, and vanilla until combined.  Gradually add the dry ingredients and beat together at low speed until just combined.  Stir in the chocolate chips with a wooden spoon.  
Roll approximately a 1/4 cup scoop of dough into a ball.  Place on baking sheet and very slightly, with the palm of your hand, press down gently.  Space the dough balls about 2 1/2 inches apart, because they will expand a lot.
Bake until cookies are light golden brown, about 18 minutes.  Rotate baking sheets halfway through at about 9 minutes.  Cool the cookies directly on the baking sheets.  Store in airtight container...that is if they make it that far!   

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