Gigantic Chocolate Chip Cookies
Yesterday I was fortunate enough to be part of the wedding dress shopping entourage for one of my college friends who is getting married next year. There were yards of ivory silk, white satin, creamy lace, bejeweled belts, tulle veils and of course champagne. It was very fun and memorable, especially because we had a small group of only the bride, her mother and one other bridesmaid apart from myself.
To make it extra special, the other bridesmaid and myself brought fun snacks and some bubbly along to enjoy in the back of the limo which chauffeured us to all of the appointments. We brought fresh fruit, popcorn, and goldfish to share. But of course we needed something sweet for balance. The requirements: it must be tasty, portable, edible without the aid of utensils, and contain chocolate.
The obvious choice: gigantic chocolate chip cookies.
The cookies were delicious.
However, I didn't know that it would be such an exhausting day. We were out for over 10 hours...which is basically a marathon in terms of shopping (and I apparently haven't been training for said marathon). There were times I wished I had brought a flask because one half-empty glass of prosecco at the third bridal salon was not sufficient after the 10th dress. By 9 pm I just needed to sit quietly and drink scotch and not think about weddings.
But I digress.
These cookies are the perfect combo of dark chocolate chips and soft, chewy centers. They are big enough to share (if, by some miracle, you have the self control not to devour yours immediately). There is a light sprinkle of sea salt on top for a touch of tang.
The only down side: they are too large to dunk in a glass of milk it that's your thing. However, they can easily be split in two and the halves each dunked separately. What can I say, I'm a problem solver...
So now let's actually get to the recipe. Start with the apron as usual.
In a large bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In the bowl of your stand mixer, cream together butter, brown sugar and regular sugar until fluffy.
Beat in eggs one at a time then add vanilla.
Slowly add the dry ingredients until just combined (note batter will be super thick), then fold in the chocolate chips.
Cover with plastic wrap and chill for 24-72 hours.
When you are ready to bake, preheat the oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper.
Form 6 mound of dough into balls a little larger than a golf ball and arrange on your cookie sheet. Sprinkle the top with sea salt.
Bake for 18-20 minutes and cool on a wire rack.
You have many options how to eat them:
Published 2009
To make it extra special, the other bridesmaid and myself brought fun snacks and some bubbly along to enjoy in the back of the limo which chauffeured us to all of the appointments. We brought fresh fruit, popcorn, and goldfish to share. But of course we needed something sweet for balance. The requirements: it must be tasty, portable, edible without the aid of utensils, and contain chocolate.
The obvious choice: gigantic chocolate chip cookies.
However, I didn't know that it would be such an exhausting day. We were out for over 10 hours...which is basically a marathon in terms of shopping (and I apparently haven't been training for said marathon). There were times I wished I had brought a flask because one half-empty glass of prosecco at the third bridal salon was not sufficient after the 10th dress. By 9 pm I just needed to sit quietly and drink scotch and not think about weddings.
But I digress.
These cookies are the perfect combo of dark chocolate chips and soft, chewy centers. They are big enough to share (if, by some miracle, you have the self control not to devour yours immediately). There is a light sprinkle of sea salt on top for a touch of tang.
The only down side: they are too large to dunk in a glass of milk it that's your thing. However, they can easily be split in two and the halves each dunked separately. What can I say, I'm a problem solver...
So now let's actually get to the recipe. Start with the apron as usual.
In a large bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In the bowl of your stand mixer, cream together butter, brown sugar and regular sugar until fluffy.
Beat in eggs one at a time then add vanilla.
Slowly add the dry ingredients until just combined (note batter will be super thick), then fold in the chocolate chips.
Cover with plastic wrap and chill for 24-72 hours.
When you are ready to bake, preheat the oven to 350 degrees and line a cookie sheet with a silicone baking mat or parchment paper.
Form 6 mound of dough into balls a little larger than a golf ball and arrange on your cookie sheet. Sprinkle the top with sea salt.
Bake for 18-20 minutes and cool on a wire rack.
You have many options how to eat them:
- Sneak a bit of cookie dough before the oven (clearly I would not recommend this given the possibility of salmonella from uncooked eggs, but then again, if you haven't eaten raw cookie dough at some point in your life without dying you were probably never a child)
- Hot - straight out of the oven
- Warm (if you eat them when they have cooled for 10 minutes)
- Room temperature
- I suppose you could also eat them cold, but really, who does that?
New York Times Chocolate Chip Cookies
Published 2009
Ingredients
- 2 cups cake flour
- 1 2/3 cups bread flour
- 1 1/4 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 1/2 sticks unsalted butter, at room temperature
- 1 1/4 cups light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 20 ounces dark chocolate chips (2 bags)
- Sea salt
Instructions
- Sift flour, baking soda, baking powder and salt together in a large bowl and set aside.
- In a stand mixer, cream together butter and sugars until fluffy. Add the eggs one at a time and mix well then add vanilla. Slowly add dry ingredients until just combined. Fold in chocolate chips.
- Wrap dough in plastic wrap and refrigerate for 24 hours.
- Preheat the oven to 350 degrees. Roll a scoop of dough into a large ball, slightly larger than a golf ball. Place 6 mounds of dough on a large cookie sheet covered with a silicone baking sheet. Sprinkle sea salt on top of cookies.
- Bake for 18-20 minutes until golden brown. Cool on a wire rack and repeat until all cookies are baked.
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