Did you think I disappeared? Maybe went into labor? NOPE! No such luck! It’s a little early for that anyway, I have a little over three weeks left. This sweeter thing needs to cook a little longer. He’s a mover and a shaker, I’ll tell you that. Pretty sure he’s never going to sleep, ever. That’s ok, I don’t sleep anymore anyway. I’ve found countless ways to pass the sleepless nights, Dr. Quinn Medicine Woman re-runs are my favorite. Remember when TV shows weren’t filled with trash? Ah…the good ol’ days. I sound like I’m about 60 years too late to be having a baby don’t I? Strangers in public have quit asking me when I’m due, they just stare and then look away…I’m pretty sure they’re afraid they’ll be asked to help deliver if I go into labor in the cereal aisle at the grocery store. Oh well. On to yummier things. I decided it was time for a traditional recipe, something comforting and always delicious. There’s not a whole lot in my life that can’t be resolved with some chocolate chip cookies. These are great for gifts too because they are huge, gourmet cookies. They are sturdy but chewy. Don’t let the slightly brown edges fool you, there’s nothing crisp or stale about these guys.
Start with cold butter. Yes, cold. Cream it in your stand mixer for just a minute, until it comes together.
Add sugar. Brown and white. Beat it another couple minutes.
Add eggs and vanilla. Let your mixer whip the batter for a couple minutes at least, it will incorporate more air into the batter. Helps the fluff factor of the cookies.
Add your flour, baking powder, salt, etc. Turn your mixer in low and let it mix just until it combines everything. Don’t over-do it.
Dump in some chocolate chips. If I had dark chocolate, that’s what I would have used. Oh my mouth is watering just thinking about some dark chocolate. I had semi-sweet, it did the trick.
Either use a spatula to mix in the chocolate chips or turn your mixer in low for 20 seconds. That’s what I did, I’m too lazy to hand mix in chocolate chips. Are you kidding me? Anyway….
Here’s the kicker. Out of all this dough, form 12, yes 12 cookie balls. I used an ice cream scoop, it was the perfect tool. Place the cookies on cookie sheets lined with either parchment paper or silpat mats. Refrigerate for 30 minutes.
Bake at 375 for 18-20 minutes. Don’t over bake these, they’re huge so if you over bake them they’ll be better weapons than cookies. Bake just until the edge turn slightly brown and the tops are just set. Like if you eat it hot off the baking sheet (which might have happened…..maybe…..) it will be like eating hot dough. Which is good. But to be honest, I love these cookies most after they have cooled. Give them 5-10 minutes on the cookie sheets before removing them to cooling racks to finish cooling.
These require milk to be consumed along with them. Or diet coke. Either one. I ate one for breakfast, not my best plan at 36 weeks and some change pregnant but totally worth the pain I experienced later. The afternoon cookies was just as good.
Giant, Chewy Chocolate Chip Cookies
Recipe from Brown Eyed Baker
- 3 cups all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup butter, cold and cut into cubes
- ¾ cup + 4 teaspoons (6 ounces) light or dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups cups chocolate chips
- Line two baking sheets with parchment paper; set aside.
- Beat the butter on medium speed until it comes together in one cohesive mass, about 1 minute. Add both sugars and continue to beat for another 1 to 2 minutes, until all of the sugar has been incorporated into the butter. Add the eggs and vanilla and continue beating on medium speed until mixed, scraping the sides of bowl at least once. Reduce the speed to medium-low and add the flour, baking soda, baking powder, and salt until just a little bit of flour still remains. Stir in the chocolate chips with a rubber spatula or on low in your mixer.
- Divide the dough into 12 even pieces, just grabbing it by the handful and roughly shaping it into a ball or even using an ice cream scoop(it should not be smooth). Place them (evenly spaced) on the prepared baking sheet. Refrigerate for 30 minutes.
- Preheat oven to 375 degrees F. Bake for 18 to 20 minutes, or until light golden brown on top. Let cool for 5 minutes on the cookie sheet, then remove to a wire rack to finish cooling.