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Monday, March 4, 2013

The Biggest, Bestest Chocolate Chip Cookie Recipe... Like, Ever!


Who doesn't like a big, crispy on the outside, chewy and gooey on the inside, cookie?

If you answered no to that than... well, I just can't trust you. You're plum crazy (She waves, thinking that it's sexy/ She must be plum crazy/I kinda think I like her...) KOL moment aside (seriously amazing song) you are just not my kind of person if you can't get behind a little cookie action every now and then.

Today I made a batch of the most classic type of cookie; Chocolate Chip. Fancier, more gourmet cookies can be fun too, but there is something so perfect about a classic chocolate chip cookie that can not be beat. Want to know my 'secret' (it's totally not secret, I'll share it with anyone willing to listen) recipe?



Biggest, Bestest Chocolate Chip Cookies

  • 2 cups all purpose flour (I like to use unbleached)
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, lightly packed
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 cup butter, softened (1 1/2 sticks)
  •  1 tbsp good quality vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups chocolate chips (see tips at end of recipe)
1. Pre-heat oven to 325. Line cookie sheet with parchment or grease tray. *I usually line my pan with parchment, but I ran out. I cooked my cookies directly on the pan (a non-stick coated sheet) without greasing it, and had no problems removing my cookies.

2. In a large bowl, cream sugars with butter until smooth. Add vanilla and egg (don't forget the extra yolk!) Mix well. In a medium size bowl mix all dry ingredients. Add chocolate chips to flour mixture.

3. Mix flour/chip mixture into wet ingredients and stir gently until combined.


4. Scoop dough by 1/4 cup measure onto prepared cookie sheets, making sure to leave 2-3 inches between. These are BIG cookies, so they really do need the room to bake. I like to give the dough a bit of a smoosh down just so I know I've left enough room.

5. Bake for 15-17 minutes (mine always take the full 17) until the edges are lightly golden. These will look like they need more time in the oven, but they don't! They'll be cooked perfectly. Cool on pan for a few minutes before transferring to wire racks to cool fully.

I said they were big.

6. Eat! Makes about 15 large cookies.

Tips:
In terms of chocolate chips, you can really use anything you like. I used dark chocolate chips, which are all kinds of awesome. Be careful if you go with dark chocolate though, as the bags are usually a bit smaller (250g for dark opposed to the 350g of semi-sweet.) So double check the bag size, or you won't have enough.

You can also switch out your add ins all together, as long as you add up to 2 cups. This cookie base is excellent with white chocolate and macadamia nuts or dried fruit, seeds and nuts if chocolate isn't your thing.

Do you have a favourite cookie?