Jumbo Chocolate Chip Cookies 

The cookie, the myth, the legend. That didn’t sound as great as I thought it would.   Getting back into the groove after four ish days is always rough. I sit here in awe at how fast four days can go by so quickly and also in awe of the amount of consumed calories this past weekend. The bulk of the calories coming from these chocolate chip cookies {and ice cream sandwiches, recipe coming soon!}. But like calories don’t count on holidays so. Anyway, these chocolate cookies are my fave. I am pretty sure I say “this is one of my favorite recipes” to every recipe I post but this is actually one of the recipes that I love love making, I also can make these in my sleep, so it doesn’t hurt that I have these mastered. I’ve been making this specific chocolate chip recipe since I can remember, I never really ever want to try a different chocolate chip recipe because this one is just too good. Anyway, I normally make these at a normal cookie size but because I used these for ice cream sandwiches I made them jumbo (they will bake the same way). Go big or go home, yah?

Ingredients:

  1. 2 1/2 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 14oz. unsalted butter melted 
1 cup sugar
  5. 1/2 cup light brown sugar
  6.  
2 eggs
  7. 
1 teaspoon vanilla extract
  8. 3 cups semi sweet chocolate chips {I used Nestlé chopped semi sweet chocolate chunks}

Directions:

  1. Preheat oven to 350°F (177°C).
  2. In a large bowl, melt the butter and mix together both sugars and then add in the eggs and the vanilla until well incorporated.
  3. In another large bowl combine the flour, baking soda and salt. Once combined, add the dry ingredients to the bowl with the wet ingredients.
  4. Once the dry and wet ingredients are fully combined fold in your chocolate chunks.
  5. I don’t refrigerate my dough but you can refrigerate if need be. If your dough seems extra gooey, add in two additional tablespoons of flour to bring it to a thicker consistency.
  6. Once your dough is ready, scoop your dough into dough balls. Balls should be at about 1 1/2 inch balls, I made dough balls at 1 1/2 inch and also at a bigger size because I used these for ice cream sandwiches.
  7. Once dough is ready and dough balls are made place balls on a baking sheet lined with a silicone mat or parchment paper.
  8. Bake the cookies for 10-12 minutes until cookies are slightly browned. You want to bake the cookies when they still look a bit soft, they will set when they are cooling. This will ensure your cookies stay chewy.
  9. If desired, as soon as your cookies come out of the oven, sprinkles some sea salt on top. Set the cookies on a wire rack and allow them to completely cool.
  10. Enjoy!Processed with VSCO with hb2 presetProcessed with VSCO with a5 preset
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