Chocolate Chip Cookies (Large and gooey)!
I am on a chocolate chip cookies fix today. I had several packages of Chocolate Chips in my freezer and I decided to make one of my favorite cookies…and more importantly, one of my favorite cookie doughs to eat right out of the bowl.
Yes, you heard me right! Raw dough! I know all the disclaimers about eating raw eggs…(they are in the dough by the way)…but I don’t care! With pasteurization these days, one shouldn’t have issues with raw eggs. I still make meringue too and of course meringue calls for raw egg whites!
And if you are lucky enough to have your own little backyard hen house…I am envious!
I have raised chickens and there is nothing like a rich tasting egg fresh from under the laying hen.
Fresh Eggs make all recipes taste better!
Twin Number Two (2) makes the best chocolate chip cookies ever… as they spread out and are very moist in the center and crispy on the outside. I believe the secret to this is to have a large cookie and to under bake just a bit. Really good.
Twin Number One (1) loves to make chocolate chip cookies, but he hasn’t quite got the hang of it like Twin Number Two does.
So I am providing this recipe for Twin Number One and any of my followers who happen to love chocolate chip cookies!
Remember if you want them really crisp…make them smaller and bake them longer.
These freeze well if you want to freeze them before baking.
Roll into balls (about 4 tablespoons for a large cookie, not heaping) and place on sheet pan . After they are frozen, transfer to a zip lock bag until you are ready to bake.
Let me know how it works for you Son.
Below is the printable recipe. Make the cookies and grab the cold milk! Soooooo goood!
- 3 1/2 cups flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 1/4 cups unsalted butter (No margarine)
- 1 1/4 cups dark brown sugar
- 1 cup plus 2 Tbsp sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 (11.5 oz.) bag chocolate chips, or other quality chocolate chips
- Preheat the oven to 350 degrees.
- Combine flour, baking soda, baking powder and salt.
- Mix to combine and set aside.
- Using paddle attachment on mixer, cream butter and sugars together just until blended.
- Add eggs, one a time, mixing well after each addition.
- Add the vanilla.
- Put mixer on low speed, and add in dry ingredients.
- Mix until just combined. Do not overmix.
- Stir in chocolate chips by hand gently.
- It’s best to make bigger cookies for the right texture – so I would recommend using 4 Tablespoon size scoop to form your cookies.
- I used a pampered chef large scoop (about 4 tbs) and put 8 cookies (slightly pressed down) on a baking mat on a cookie sheet and baked for 15-17 minutes
- I like mine to look a little under-cooked in the middle, then let them finish cooking on the cookie sheet for a few minutes while they cool. Then I move them to a cookie rack or plate to keep cooling.
- Form into balls, and freeze on a cookie sheet. After frozen remove and add to a ziploc freezer bag. They will last for about a month in the freezer. To bake just take out and bake as directed, adding a few extra minutes of baking time.
- AND these cookies DO spread out so if you would like them to spread out less, stick them in your freezer 10-15mins before placing into the oven
- Must use “real” butter, not shortening
- Must use “real” vanilla extract (not imitation)