Wednesday, June 16, 2010

More big cookies

Best Big, Fat, Chewy Chocolate Chip Cookie
The Ugly Binder, from

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

1.Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2.Sift together the flour, baking soda and salt; set aside.
3.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.
4.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.

Nutritional Information
Amount Per Serving Calories: 285 Total Fat: 13.9g Cholesterol: 43mg

What really started me baking cookies for Nick's school was his room aide's obsession with chocolate chip cookies. I'd been meaning to make some for her since I found out about it and since she had so many kids bringing her chocolate chip cookies throughout the year, I decided to be a bit different and go big. And hey, big cookies are just better cookies.

I found this recipe on At first I thought these were just okay but the cookies were still slightly warm when I first tried them and I actually prefer my chocolate chip cookies completely cooled. The next day I appreciated these a lot more but unfortunately the recipe only made about 12 cookies so I couldn't do a lot of sampling.

I don't think these stood out flavor-wise anymore than your usual delicious chocolate chip cookie but I found they spread just about right and had the height and texture I like in a big chocolate chip cookie. This is not my first attempt at large chocolate chip cookies. One recipe came out thinner and chewier than I prefer, another recipe was a bit more dense, less chewier than today's recipe. My favorite recipe for big chocolate chip cookies is the Moosewood version but I could not find the whole wheat pastry flour needed for that recipe locally, at the last minute.

On a related note, just to show you how smart Nick's kindergarten teacher was, she told the students that she loved lobster. Yes, some students actually brought her lobster tails. Nick tried to get me to buy a lobster tail for her but I can't even afford to buy lobster for myself. So she got cookies too.


Heather said...

Ummm....I don't know what to even say about the teacher saying she liked lobster tail OR about people actually bringing her some.
As the daughter of a teacher, I know that we scored some cool stuff from the kids, but I don't think my mom even told them she liked expensive things or ever even expected anything.
Anyway, the cookies look good. I made some CC cookies today and will post later, they aren't BIG though.

~~louise~~ said...

I just baked the Jumbo Chip Cookies from the Quaker Oat Whole grain Cookbook this weekend but I made them small. I sure wish I had stuck with Jumbo. Now, I have the perfect excuse to make them again BIG using your discovered recipe.

Thanks for sharing...

BTW, we're playing the Picnic Game once again over at my blog. We sure could use some big cookies in our basket. Here's the link with info. Hope to "see" you there, Paula:)

Mrs. L said...

I love lobster too, but I'd rather have these cookies!

Anonymous said...

I love the Cook's Illustrated recipe that uses browned butter and dark brown sugar. ( Randi)

Anonymous said...

I found them to be just ok. A little too sweet. I was concerned about the size of the balls when I used a 1/4 cup measuring cup, but the size actually turned out nicely.