Sunday, October 16, 2016

Big Buttery Chocolate Chip Cookies

I know I have many chocolate chip cookie recipes on the blog, and let’s be honest they all taste great! But when I saw this recipe in Fall Baking edition of the Taste of Home Magazine I had to try them. 

They promised to be big and buttery with a crisp outside and a chewy inside.  I will tell you what, they delivered!

What you need,

1 cup butter, at room temperature
1 cup packed brown sugar
¾ cup granulated sugar
2 large eggs
1½ tsp. vanilla
2 2/3 cups all-purpose flour
1¼ tsp. baking soda
1 tsp. salt
1½ cups semi-sweet chocolate chips

In a large bowl beat the butter and both sugars until light and fluffy. Add one egg at a time and beat well until fully combined. Stir in the vanilla.  Add the flour, baking soda and salt and mix until fully incorporated. 
Stir in the chocolate chips.

Measure out ¼ cup of the dough and shape into a ball; flatten into a disc about 2½ inches in diameter and ¾ of an inch thick. Place on a wax paper lined cookie sheet. Repeat until all the dough is gone, I got 14 cookies.

Stash the cookies in the fridge overnight.

When you are ready to bake them heat the oven to 400 degrees. Place the cookies a good 2 inches apart on a silpat lined baking sheet.
Let the dough sit out for 30 minutes before baking.

Bake the cookies for 10-12 minutes until the edges are golden brown and the center is just set. Let the cookies cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

Store in an airtight container for a week, or you can freeze for up to 3 months.

These cookies are crazy good. They are chewy and crisp, absolute cookie perfection, just like the recipe said they would be. Not to mention that they are huge, I love that in a cookie.

I suggest you whip up a batch, you will not be disappointed!



Recipe lightly adapted from the Fall Baking Edition of Taste of Home Magazine.

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