Saturday, November 21, 2015

Jumbo Double Chocolate Chip Cookies

Okay. Is there anyone here doesn't love a good chocolate chip cookie?? (If you raised your hand, don't tell me. My heart is saddened. The only allowable exception is for people who have chocolate allergies or dislike chocolate, for whatever astounding reason). Moving on: I LOVE chocolate chip cookies! They're classic and delicious and customizable. Kids love them. Adults love them. It's a picky eater favorite.
Some people like their chocolate chip cookies with walnuts in them for extra crunch. Others prefer to use chocolate chunks or mixed (milk, semi-sweet, white) chips for variety. Still others throw some candy in there to keep things interesting! A select few gravitate toward a thin, crispy cookie; and others like them puffy and cakey.

As long as you're getting your cookie fix, I'm all for it--but my personal favorite kind of chocolate chip cookie is lightly crunchy on the outside and delightfully chewy in the middle so that your teeth sink in. My perfect chocolate chipper is golden, a little salty, a little sweet, and beautifully balanced. The chocolate is melty, the brown sugar welcomes you in, and for a brief moment, all is well with the cookie world. Mmm.
Worry no more, fair friends, for today, I have brought you THAT cookie. As an added bonus, it's huge. Seriously. At a 1/2 cup scoop each, this (SUPER EASY) recipe makes just SIX cookies--and they're awesome (and enormous). I promise. Recipe slightly adapted from Center Cut Cook.

  • 2 1/4 cups flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 3/4 cup butter, room temperature 
  • 3/4 cup brown sugar 
  • 1/2 cup granulated sugar 
  • 1 egg 
  • 1 teaspoon vanilla 
  • 1 1/2 cups chocolate chips (I used white and semi-sweet chips)

Preheat oven to 350 and line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

In a small bowl, combine flour, cornstarch, baking soda, and salt. Stir and set aside. In a large bowl, combine butter, brown sugar and granulated sugar. Mix until fully combined. Add in the egg and vanilla and mix well. Gradually add the flour mixture and mix until no dry, floury spots are left. Fold in the chocolate chips.

Measure dough into 1/2 cup portions using a measuring cup. It should make 6 large cookies. Roll cookie dough balls so they are smooth and place 3 on each sheet. Bake 1 tray at a time, for 17-18 minutes. Keep the other tray in the freezer or fridge while the first tray bakes to keep the dough from getting too warm.

The cookies will still be soft (and may fall apart) when they come out so let them cool on the sheet tray for 5-10 minutes before moving them.

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