Big Fat Chocolate Chip Cookies

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11709606_692862080844131_2562680294161929129_nWho doesn’t love warm chocolate chip cookies right out of the oven? This recipe is the one I use for my regular size cookies, large cookies, cookie cakes, and cookie sandwiches. I like to switch out the chocolate chips for other baking chips or candies such as butterscotch chips, white chocolate chips, mint chips, caramel chips, Reese’s peanut butter chips, Toffee bits,  and Butterfinger bits. These are just the ones I like to use but there are so many options. Some ideas for the nuts are pecans, almonds, Macadamias, and cashews.

11692536_692862094177463_7659101278383079528_n Ingredients

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks of butter
1 cup brown sugar
1/2 cup white sugar
1 tbsp vanilla
1 egg & 1 egg yolk
1 (12 oz.) bag chocolate chips
1 cup nuts (optional)

Directions

Sift together 2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt; set aside.

Melt 1 1/2 sticks of butter. Combine with brown sugar and white sugar. Cream together. Add 1 tbsp vanilla, 1 egg & 1 egg yolk.

Beat until light and creamy.

Add dry ingredients, don’t over mix.

Use wooden spoon and stir in chocolate chips and nuts (optional).

For regular size cookies:
Drop by rounded teaspoon full 2 inches apart onto ungreased  cookie baking sheet.
Bake 10-12 minutes at 350 degrees.

For large cookies:
Drop 1/4 cup dough 3″ apart on cookie sheet.
Bake 15-17 minutes at 325 degrees.

Cool on baking sheet a couple of minutes before removing to cooling racks. Cool completely.

18882027_1066595336804135_2773447499534532672_n
For giant cookie cakes:
Place all cookie dough onto a 16″ pizza pan. Using a greased spatula or greased hands, spread evenly leaving about an inch of edge of pan showing.

Bake at 325 degrees for 25 minutes. Check with a cake tester in center. May need a few more minutes, check every few minutes until done in center.

Cool completely before decorating.

Cookie Sandwiches

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These cookie sandwiches are awesome. Sometimes I use regular size cookies and sometimes I use the large cookies.  To make, fill a piping bag fitted with the 1M star tip with buttercream icing. You can find my buttercream icing recipe here. Pipe a nice layer of icing on bottom side of a cookie, place another cookie on the icing bottom side facing icing. You then have a delicious cookie sandwich.

*NOTE*

DO NOT OVERBAKE COOKIES!
I like to take my cookies out of the oven so they remain soft after cooling. If you bake until they look done, chances are they will be too hard when they cool. Since ovens vary, to get the results your desire, I suggest baking just a few until you learn the exact cooking time that works best for your oven.

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