XL Chocolate Chip Cookies
After a relative 'long break' I'm back with what it has become one of my bakery passions: huge and deliciously tempting cookies...with big chunks of chocolate, of course!
I found this recipe at the Nestlé Toll House website whilst looking for tips to make the traditional chunky cookies. I've tried some different ones before but they all came out way too thin and the proportion of chocolate was poor for my taste. But I found the perfect recipe and they're pretty easy to make (you just gotta be careful with the baking time as usual, otherwise the cookies will brown too quickly, especially on the bottom).
I ran out of chocolate chips so I chopped a dark chocolate bar into small chunks, needless to say it took me a while but my chocolate craving was higher! :-p
Click aquí para la receta en español!
Extra-large Chocolate Chip Cookies
(makes about 16-20 cookies)
2 1/4 cups all purpose flour.
1 teaspoon baking soda.
1 teaspoon salt.
1/2 cup butter, softened.
3/4 cup granulated sugar.
3/4 cup packed brown sugar.
1 teaspoon vanilla extract.
2 large eggs.
2 cups semi-sweet chocolate chips.
Preheat oven to 375º (190ºC). Combine flour, baking soda and salt in small bowl; set aside. In large mixer bowl, beat butter, granulated sugar, brown sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually add in flour mixture to the egg/sugar mixture. Stir in chocolate chips.
Drop by small balls of dough onto ungreased baking sheets (I used a tablespoon for scooping the dough and formed the balls with my hands). Notice that these are bigger cookies, so it'll be preferably to bake 6 at a time on each cookie sheet, with 2-3 inches between each cookie.
Bake for 13 to 14 minutes until lightly golden brown (remember to not overbake them!). Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.