COOKIES, DESSERT

Giant Chocolate Chip Cookies

by Tiffany May 30, 2018

Let’s start with a little background here. I have a sweet tooth. Or maybe a more accurate way to describe it would be I have a tooth in my mouth that is not sweet. I’m pretty particular when it comes to my sweets though – I prefer a cookie or brownie almost 100% of the time. I can appreciate a good cupcake or slice of cake, but, they don’t rank among my favorite. Lemon bars can certainly be delicious and I can always go for some Ice Cream. Please keep the candy away from me though. If I’m going to be consuming something delicious and likely unhealthy for me, please make it good. It’s a no for me on really any sort of candy. I can go for some Coconut or Pretzel Barkthins buuuut that is about it.

When I am pregnant, for some absurd reason, I can’t handle sugar. Maybe it’s nature’s way of ensuring that I don’t gain alllll the weight while I’m growing a baby, who knows?? With my first it literally made me sick. I couldn’t even look at grains of sugar without wanting to barf. It calmed down a little after 25 weeks or so and then I ate all the ice cream to make up for lost time. It wasn’t quite so ridiculous the second time around, but I still wanted nothing to do with sweets until after 20 weeks and then my sickness returned at 32 weeks or so and thus my sugar embargo was reinstated. Pregnancy does crazy things to the body, yes?

I found this recipe shortly after my second was born – maybe she was a week old. The first time I made this the cookies seemed SO BIG and I could barely stomach half of one without feeling sugar laden. I think I even made 10 cookies out of that batch instead of the recommended 6 or 8. Poor, detoxed body of mine. For better or for worse (probably the latter…), my sugar tolerance quickly returned and I now have no problem eating an entire cookie which is 1/8th of the entire batch. I have no shame. I love these cookies and secretly try to justify making them so big that one batch equals 6 cookies instead of 8. I am trying to show some restraint here though and have yet to actually do that.

To make these cookies you want to make sure the butter stays COLD. I turn my oven on to preheat, then make the dough, and immediately put it into the oven as soon as it’s preheated. This is key to good texture. I also believe that the cornstarch helps to make the cookies be gooey and soft on the inside with just a little crunch on the outside. You want both of these characteristics, believe me. If for some reason you get delayed while making them, just refrigerate your dough for 20 minutes or so before baking them to help them cool off again.

Of note, they do freeze very well. I typically make a batch, bake up one for my husband and one for myself (the kids are already in bed, obviously, ha!) and freeze the rest. I do freeze them in little (if I’m making a normal sized chocolate chip cookie), or big as is the case here, cookie dough balls. We then have three more late night snacks with very little effort on my part. To bake from frozen, you do want them to defrost a little beforehand. If you think of it hours early, I would just move the dough to the fridge until you’re ready. However; if you are like me and usually decide you want one like now, then pull however many you want out of the freezer and leave them on the pan, at room temperature, ready to bake and let them warm up a little while your oven preheats. Then go ahead and cook them. Depending on how long I let them sit out, I may also add one extra minute or two of cook time in an effort to not get cookie soup on the inside – though that does taste very good too, you’ll just need a spoon to eat it with

Giant Chocolate Chip Cookies

• Giant gooey-on-the-inside crunchy-on-the-outside Chocolate Chip Cookies!

  • Author: Tiffany
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Yield: 8 Cookies
  • Category: Something Sweet

  Ingredients

  • 2 sticks cold, unsalted butter (1 cup), cut into pieces
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 3 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups semi sweet chocolate chips

  Instructions

  • Preheat the oven to 410
  • Mix the cold butter and sugars together until well blended.
  • Add the eggs and vanilla and mix well.
  • Add 1 cup of flour and the cornstarch, soda, and salt. Then add the last 2 cups of flour and blend until just mixed.
  • If you’re using a stand mixer and have two hands, add in the chocolate chips while the flour is mixing in as well. If not, just add them in at the end and barely stir enough to get them throughout.
  • Divide into 8 deliciously large and wonderful cookies
  • Bake for 11-13 minutes
  • After removing the cookies from the oven, let them rest for 10 minutes before eating. This will allow them to cool off and harden just enough to pick up and hold like a cookie, but keeps the inside marvelously gooey.
  • Pour yourself a glass of milk (you’ll need it here!) and enjoy!

  Notes

  To freeze:

  Divine into cookies as if you were going to bake them all. Instead of putting them in the oven, pop them in the freezer for a couple hours then put them in a bag and save them for your next craving!

Recipe credit: Wishes and Dishes