I was testing cookie recipes like crazy this past week and somewhat by mistake I stumbled upon THIS COOKIE. ♥
It’s hard to miss it… it’s GIANT!!!… like the recipe title suggests.
Do you hate scooping, rolling, etcetera??
Um… three words: 1/4 cup scoops.
Yes, that’s right.
You do still have to scoop but only SIXTEEN times.
Well, sixteen times-ish. If you don’t eat any dough at all. But I just can’t resist… the dough is just too darn yummy man.
I love baking and especially baking cookies at that.
But most of the time I just don’t have the time or patience for the scooping. I’m just not wired to wait. These cookies happened because I literally did not have time to scoop out three dozen cookies and so I scooped out ONE dozen and baked them in three batches (four cookies per sheet). The baking part is not annoying, it’s the scooping that gets me.
I’m in love with this recipe. And these COOKIES!! ♥
You can bake ’em shorter or longer depending on how you like ’em. I like mine slightly crisp around the edges but soft and chewy in the center. It’s a hard balance to achieve.
I worked for years to get my cranberry oatmeal cookies the way I wanted them. Totally worth it. Those took time and thought and lots and lots and lots and LOTS of trial and error. These chocolate chip cookies sort of just happened. Originally I was working on smaller cookies and there was caramel involved. I’m still working on that version but these cookies were a very happy discovery along the way. I love it when things just come together the way you envision. MOST of the time it’s a process.
But sometimes you just get lucky. This was a very yummy lucky. The best kind of lucky.
Well…. almost the best kind. 😉
Great for your own personal indulgence or wonderful for giving as gifts….. mmmmm!
You can make them giant or scoop them smaller if you like… just bake them for less time the smaller you make them.
Leave them in the oven a bit less if you like them really soft and gooey. Leave ’em in longer if you go for cris-pay.
And no matter how you make them. Just be sure to make them. Like TODAY.
You know you want to.
- ½ cup unsalted Butter, at room temperature
- ½ cup shortening, at room temperature
- 1 ½ cups Brown Sugar
- 2-1/2 cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Kosher Salt
- 2 Large Eggs
- 2 teaspoons Pure Vanilla Extract
- 1¼ cups bittersweet chocolate chips (Recommended: Ghiradelli)
- Add the butter, shortening and brown sugar to a large bowl or to the bowl of a stand mixer. Beat on medium speed for 5 minutes in a stand mixer (or 8-10 minutes if you’re using a hand electric mixer). Stop to scrape the sides and bottom of the bowl once in the middle of mixing.
- Meanwhile, sift together the flour baking soda and salt into a medium mixing bowl (alternatively you can add them all to the bowl and whisk them together well).
- When the butter mixture is done creaming together, add in the eggs and vanilla extract and mix on medium speed until just combined. Add flour mixture and beat on medium speed until just combined again. Scrape the sides and bottom of the bowl. Fold in the chocolate chips gently until distributed evenly through the dough. Cover the mixing bowl of dough with plastic wrap and place in the refrigerator to chill for at least 4 hours or overnight.
- When you’re ready to bake the cookies, preheat your oven to 350°F.
- Scoop the dough by ¼ cup measurements. Roll each ¼ cup portion of dough into a ball and place on a baking sheet, well spaced out from the other cookies (at least 2½ inches). Bake each pan of cookies for 12-13 minutes. The edges should be lightly browned and tops just cooked through or starting to brown ever so slightly, depending on your preference. Remove the cookies from the oven after baking and leave them on the pan for 1 minute before transferring them to a wire rack to cool completely. Serve warm or store in an airtight container for up to 1 week.