The Big Cookies Recipes
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
MY BIG, FAT CHOCOLATE CHIP COOKIES
Provided by Tyler Florence
Categories dessert
Time 45m
Yield about 1 dozen 5-inch cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
- Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
- To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.
BIG COOKIES
Another favorite from "Towns, Trails and Special Times.....The Marlboro Country Cookbook". These are not your everyday cookies.....peanut butter, oatmeal, chocolate, dates, nuts..........they are more like an incredibly delicious energy bar! A lot goes in to them, but they are worth the effort. Great to carry on a hiking trip or camping. Very hearty and yummy!
Provided by FolkDiva
Categories Drop Cookies
Time 45m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine eggs, sugars, vanilla, baking soda, butter and peanut butter.
- Add remaining ingredients and mix thoroughly.
- Drop by heaping teaspoonfuls onto a greased baking sheet; flatten slightly.
- Bake in a 350 degree oven for 12 minutes.
THE BIG COOKIES
Make and share this The Big Cookies recipe from Food.com.
Provided by Lucky.Wife
Categories Drop Cookies
Time 35m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Cream butter sugar and cocoa. Add egg and vanilla.
- Combine flour, baking soda and salt, add to mixture.
- Fold in nuts and chocolate pieces.
- Drop by Tbs. onto greased baking sheet. Bake in preheated oven at 375-400 degrees for 12-14 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 1201.8, Fat 67.3, SaturatedFat 32.4, Cholesterol 227.8, Sodium 1499.7, Carbohydrate 133.8, Fiber 6.1, Sugar 53.6, Protein 19.7
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