BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE
These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!
Provided by ELIZABETHBH
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 18
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
- Sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g
BIG BATCH CHOCOLATE CHIP COOKIES
These are delicious, and easy especially if you have the dough made up in your freezer. They are a soft-type cookie.
Provided by 89240
Categories Drop Cookies
Time 25m
Yield 72 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In medium bowl sift together flour and baking soda.
- Cream together butter, oil, and sugar.
- Add eggs and vanilla until combined.
- Gradually add flour mixture to wet mixture.
- Stir in chocolate chips.
- At this point, you can either separate recipe into 3rd's and freeze some of the dough in rolls for later use or cook immediately drop by spoonful (i make them big) on parchment lined baking sheets and slightly flatten with a spoon.
- Bake for 7-10 minutes or until lightly golden.
- Allow to cool.
- To use frozen rolls, allow to thaw in refrigerator, slice and follow normal directions.
LARGE BATCH CHOCOLATE CHUNK (CHOCOLATE CHIP) COOKIES (OAMC)
I've been making these cookies for over 20 years. I found this recipe in an old Service League Cookbook from the 1950's. The recipe was originally contributed by the Green Bay Day Nursery, and gently tweaked over the years. I can't begin to tell you how many people have asked for the recipe. The cookies do not spread much resulting in a nice thick drop cookie. Because of the large volume of cookie dough this produces, I use my KA Stand Mixer to prepare the dough and just mix the extras in by hand with a sturdy wooden spoon. This dough freezes very well, and can be halved successfully if desired. Don't be intimidated by the long directions as the dough itself is extremely easy, I have added Variations and Fun Tips which make the instructions seem longer. I hope you enjoy these as much as we do.
Provided by Brenda.
Categories Drop Cookies
Time 36m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 12
Steps:
- Preheat Oven to 325°F.
- In a VERY large mixing bowl or largest bowl of your Stand Mixer, add brown sugar, white sugar, and shortening. Cream together very well.
- In another large bowl, sift together flour, baking powder, and salt. Set Aside.
- Add flour mixture and eggs alternately to the creamed mixture, mix well, scraping down sides of bowl as needed.
- Dissolve baking soda in the 4 tbs of HOT water. Add baking soda mixture and vanilla to dough and mix well.
- Stir in nuts and chocolate chunks.
- Drop by heaping tablespoonful onto an ungreased cookie sheet and bake at 325° for 15-17 minutes. I get 12 cookies to a standard sized cookie sheet.
- VARIATIONS/TIPS:.
- Nuts: Can use walnuts, pecans, macadamia nuts, etc. so long as you have a total of 2 lbs. I measure each type of nut used into it's own bowl, see reason below.
- Chocolate Chunks: I seldom use just the chocolate chunks called for in the original recipe. Instead I use a combination of 3 lbs of a variety of baking pieces, and put in separate bowls. Try chocolate chunks, semisweet chocolate chips, butterscotch chips, mini M&M's, vanilla baking chips, chocolate/caramel swirled chips, etc. so long as you have a total of about 3 lbs (about 4 - 12 ounce packages) I have already used a little less than 3 lbs when I just didn't have enough available.
- FUN TIP:.
- Before adding the nuts and chocolate to your dough, divide the dough into 2 bowls. Since you have measured out the nuts and chocolate (or variety of baking pieces)into separate bowls, you can now create a variety of cookie dough flavors. Add whatever combination you would like so long as you add approximately equal amounts to each bowl.
- FOR EXAMPLE: Divide cookie dough into 2 bowls. To first bowl add 1 pound chopped pecans, 1 pound chocolate chunks, and 1/2 pound butterscotch chips. To second bowl add 1 pound chopped walnuts, 1 pound caramel/chocolate swirled chips, and 1/2 pound vanilla baking chips. The possibilities are endless. Have fun with this!
- When I freeze the dough, I do use my food saver machine. I fill the food saver bag with desired amount of dough and flatten out slightly before vacuum sealing. This way the dough lays flat in the freezer to save space, and thaws more quickly. I take the dough out of the freezer and put in the fridge the day before I plan on baking.
GIANT CHOCOLATE CHIP COOKIE
A giant chocolate chip cookie, baked in a pizza pan.
Provided by Barb
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Yield 16
Number Of Ingredients 10
Steps:
- In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
- Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
- Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
Nutrition Facts : Calories 399.3 calories, Carbohydrate 47.2 g, Cholesterol 53.8 mg, Fat 23.4 g, Fiber 2.2 g, Protein 4.7 g, SaturatedFat 11.7 g, Sodium 320.2 mg, Sugar 31.1 g
BIG BATCH COOKIES
It's nice to offer a little homemade taste when feeding a hungry horde. These cookies also freeze well, so you can make them when time allows.-Diana Dube, Rockland, Maine
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 12 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.
Nutrition Facts : Calories 174 calories, Fat 10g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
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