Even though yesterday was National Chocolate Chip Day, I made these cookies last week as the second recipe to try out of my new cookbook. If I didn’t know I was going to be devouring other sweets at our church’s Newcomer’s Dessert, I would have made these again yesterday in a heartbeat to celebrate the chocolate holiday.
The original recipe is titled Thick and Chewy Chocolate Chip Cookies, but since I didn’t think they were abnormally thick (nor were they thin) it seemed fitting to change it to Big and Chewy instead. Because, yes, these cookies are made in 1/4 cup dough-balls and are huge. In fact, they are the bomb diggity. (Does anyone even use that phrase anymore!? Because, I just did.)
I love that there are instructions on how to shape the dough balls, so it creates the perfectly shaped cookie. You might frown at this step in the recipe, but it really works! And, as you can see above, Judah kept interrupting my photo shoot, trying to reach a piece of this irresistible goodness. Seriously, that photo happened by accident and I was thrilled. 🙂 I’m also happy to say he finally got what he was asking for:
Big and Chewy Chocolate Chip Cookies
Yield: 15-18 enormous cookies
2 cups plus 2 tablespoons flour
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, melted and cooled until just warm
1 cup brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 large egg yolk
2 teaspoons vanilla
1- 1 1/2 cups semisweet chocolate chips
Position the oven racks to the upper- and lower-middle positions, then heat the oven to 325˚F. Line baking sheets with parchment paper or a silicone liner.
In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until smooth. Add the dry ingredients and beat at low speed just until combined. Stir in the chocolate chips.
Roll a scant 1/4 cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Rotate and, with jagged surfaces facing up, join the halves together at the base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Place the formed dough balls on the prepared baking sheets, jagged surface up, spacing them 2 1/2 inches apart.
Bake for 15 to 18 minutes, until the cookies are light golden brown, the outer edges start to harden, and the centers are still soft and puffy. Make sure to rotate the baking sheets front to back and top to bottom halfway through the baking time. Cool completely on the baking sheets.
Source: The New Best Recipe