As I mentioned yesterday, we’ve had 6 new families move into the neighborhood recently. Since I had put off getting welcome baskets out to them, I had to kick it into high gear and get some cookies baked while the weather was still cool enough to use the oven!
The first batch of cookies made relatively bite-sized cookies, so I decided that the next recipe I made should be something larger, perhaps bakery-style. These Big Soft and Chewy Chocolate Chip Cookies adapted from food.com definitely fit the bill!
I love-love-loved these. I used a regular sized ice cream scoop to portion out the dough, so these are gigantic, and look like something you’d buy at a high-end bakery or coffee shop.
Here, Instagram will give you a better idea of how hugegantic and gorgeous these are. Believe me now? 🙂
Better still, they’re super forgiving – soft and chewy when you bake them just right, but just as delicious when they’re a little crispy or underdone.
I’ve made quite a few “big” cookie recipes in the past, but I can say without hesitation that these are going into the regular rotation!
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1 1/2 cups dark brown sugar packed
- 2 eggs large
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 16 ounces semisweet chocolate chips
Preheat oven to 350. Cream butter and sugar for about 2 minutes. Add vanilla and eggs. In a separate bowl, combine dry ingredients. Gradually add dry ingredients to sugar mixture, taking care not to overmix. Stir in chocolate chips.
Using an ice cream scoop, scoop dough onto a cookie sheet lined with parchment or a silpat, placing 3-4 inches apart. Bake 12-16 minutes or until center is set and edges are golden. Allow to cool on pan for 1-2 minutes, then transfer to wire rack.
Yields 18 large cookies.
A photo posted by Leesha @ Mayhem in the Kitchen (@mayhemskitchen) on