Chewy jumbo chocolate chip cookies
Go big or go home.
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Take these out of the oven when the edges are golden brown but the middles still look underdone. They'll keep baking on the hot cookie sheet after you take them out of the oven plus you don't want dry, overbaked cookies. These had great texture (crisp edges, chewy middles). I could've wished for a bit more flavor though. I think that's where it needs a little salt. And a tad more sugar. But that would impact the texture. All in all, this is a good "bake sale" cookie - they make a nice size and look good when wrapped plus they're not too fragile.Skip to next paragraph
The Pastry Chef’s Baking
Carol Ramos trained to be a pastry chef at the Culinary Institute of America and has her certification in baking and pastry arts, but she has never baked professionally. Baking is just something she loves to do. Her blog chronicles her baking odyssey as she tests out different recipes. Her goals are to share her love of baking and convert people into becoming bakers, one dessert at a time.
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One tip: when you make chocolate chip cookies, do you run out of chips towards the end of the dough and by the last cookie dough ball, there are only one or two chips left? So that last cookie when you bake it is unbroken flatness with maybe 1 chip sticking out? That’s simple enough to fix. Just hold back a handful of chips from the bag and add them when you’re down to making the last few cookies. Sounds obvious but I’d baked dozens of chocolate chip cookies before it occurred to me to do that. Duh. Now my cookies uniformly have the same (copious) amount of chips. Oh, and the other thing I changed in this recipe is I added more chocolate chips than the 12 ounces the recipe calls for. With this much dough and if you’re really going for “jumbo” cookies, you need lots of chips. I almost doubled the amount. Go big or go home.
Jumbo chewy chocolate chip cookies
3 1/4 cups all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1-1/4 cups sugar
1-1/4 cups firmly packed brown sugar
1-1/2 cups butter, softened
1 tablespoon vanilla
1 12-ounce package (2 cups) plus 1/4 cup extra semisweet real chocolate chips or chunks
In medium bowl combine flour, cake flour, baking powder and baking soda; set aside. In large mixer bowl combine sugar, brown sugar and butter. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Add eggs and vanilla. Continue beating, scraping bowl often until well mixed (1 minute). Reduce speed to low. Continue beating, gradually adding flour mixture, until well mixed (2 to 3 minutes). By hand, stir in chocolate chips.
Cover the dough and place it into the fridge until chilled, about 30 minutes. Heat oven to 375 degrees F.
Drop dough by 1/4 cupfuls 2 inches apart onto cookie sheets. Bake for 10 to 14 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes; remove from cookie sheets.
Yield: 26 jumbo cookies
Source: Land O Lakes: Cookies
Carol Ramos blogs at The Pastry Chef's Baking.
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