Big Buttery Chocolate Chip Cookies
User Reviews
5
-
Course
Baked Goods
Big Buttery Chocolate Chip Cookies
Description
Big Buttery Chocolate Chip Cookies use bread flour, which contributes to a cakey but sturdy crumb that supports the large dough portions. Cold butter is creamed with brown and granulated sugars, then eggs and vanilla are incorporated gradually. The dry ingredients, including baking powder, baking soda, and salt, are mixed separately before folding into the wet batter along with two types of semi-sweet chocolate chips (standard size and mini), which introduce varied chocolate distribution.
The dough is portioned into large scoops and frozen before baking, allowing the cookies to spread evenly while retaining a thick shape with a soft interior and golden-brown edges. These cookies balance sweetness and butter richness with the mix of chocolate chips adding bursts of chocolate flavor and texture.
The method is adapted from Food Network, emphasizing careful mixing to avoid toughness and a freeze-before-bake step to maintain shape and texture. Cookies are best enjoyed fresh from the oven or stored for later consumption.
Ingredients
- 3 cups bread flour
- 1 tsp baking powder
- 1 /2 tsp baking soda
- 1 tsp salt
- 1 cup butter cold
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 egg
- 2 tsps vanilla extract
- 1 cup semi-sweet chocolate chips standard size, or dark chocolate chips
- 1 cup semi-sweet chocolate chips mini size
Instructions
- 1. First, in the bowl of an electric mixer, beat cold butter for until light and creamy. Next, add in brown sugar and regular sugar and beat until light and fluffy. Add in eggs, one at a time, beating until incorporated. Finally add in vanilla and mix well.
- 2. In a separate bowl, combine flour, baking powder, baking soda and salt. Next, stir to combine. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Finally, fold in chocolate chips. In order to avoid tough cookies, do not over mix.
- 3. Using a large cookie scoop or ice cream scoop, scoop large portions of cookie dough onto a cookie sheet lined with a silicone baking mat. The cookie sheet should be one that you can fit inside your freezer. Cookies can be placed close to each other because this sheet is going right into your freezer and not your oven.
- 4. Freeze cookie dough on your baking sheet for one hour.
- 5. When ready to bake, preheat oven to 375 degrees F. Once oven has reached temperature, remove six of your cookie dough balls from the freezer and place them on another baking sheet, lined with a silicone baking sheet or parchment paper. Bake for approximately 15-18 minutes or until starting to turn golden brown around the edges.
- 6. Remove from oven and place baking sheet onto a wire rack to cool. Allow cookies to cool completely on rack before removing from sheet. Afterwards repeat with remaining balls of cookie dough. Finally, store in an airtight container.
Notes
- Freeze cookie dough on the baking sheet for at least one hour before baking to help maintain cookie shape during baking.
- Do not over-mix the dough after adding dry ingredients to prevent tough cookies.
- This recipe yields large cookies suitable for sharing or slicing for multiple servings.
- Use bread flour for the right texture that supports the large cookie size.
User Reviews
Overall Rating
5
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