chocolate
Tomorrow I’m taking these Crisp and Chewy (Big) Chocolate Chip Cookies to my sister’s for Memorial Day weekend. I baked them for the first time a couple of months ago.
I had seen the recipe in a recent issue of Martha Stewart Living magazine. The crisp and chewy part is what caught my eye, and decided to try them.
It wasn’t until I was about to put them on the cookie sheet that I realized the recipe was for giant cookies, using a large ice cream scoop for each cookie rather than the generous teaspoonful usually called for.
It actually made me laugh because I’m always stressing to others the importance of reading through the complete recipe before beginning it. Ha! Well the joke was on me, but in this case I was rewarded with the most delicious and largest soft in the middle, slightly crunchy on the outside chocolate chip cookies imaginable.
On this second go round of baking them I doubled the recipe to make about 40 cookies. I also used half semi-sweet chocolate chips and half dark chocolate chips (these are larger than the original semi-sweet Nestles chips).
They freeze beautifully wrapped well. I will be taking them to our Barbeque tomorrow evening along with my Vermont Potato Salad which should go great with the ribs my sister is planning to serve!
Happy Memorial Day, and take time to remember the veterans, and the gift of freedom they’ve given us.
Crisp and Chewy Big Chocolate Chip Cookies (adapted from Martha Stewart Living) (makes about 20 large cookies)
2 and ¾ cups all-purpose flour
1 and ¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 and1/2 sticks unsalted butter, softened
1 and ¼ cups dark brown sugar
¾ cup granulated sugar
2 extra large eggs
1 teaspoon pure vanilla extract
1 and ½ cups chocolate chips (half semi-sweet and half dark chocolate)
1. Sift together flour, salt, baking powder, and baking soda.
2. Preheat the oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs one at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.
3. Using a 2 and ¼-inch ice cream scoop (about 3 tablespoons) drop dough onto parchment-lined baking sheets, spacing about 2 inches apart.
Bake until gold around the edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.
Note: MAKE AHEAD: Dough can be refrigerated for up to 5 days. Cookies can be stored at room temperature for up to 3 days or frozen.