Chocolate Chip Cookies – Big Style!
Who wants a cookie? You will… after reading this recipe. These are my mom’s “famous” chocolate chip cookies – the recipe is adapted from the Toll House Cookie recipe. She uses jumbo eggs, and a mixture of light and dark brown sugar. These two changes do something magical to the recipe – they are the best chocolate chip cookies I have ever eaten. Chewy and buttery - with a great balance of flavors. Not too much chocolate – just enough in every bite.
This recipe makes 24, 4 inch cookies. Yep, that’s why we say Chocolate Chip Cookies – Big Style! That’s one big cookie.
What You’ll Need:
- 2 1/4 cup + 2 Tbs. flour
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup soft butter
- 2 jumbo eggs
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (I use half light brown sugar and half dark brown sugar)
- 1 tsp.good vanilla
- 2 cups chocolate chips (nuts and fruit, if you like)
1.) Pre-heat over to 375 degrees Fahrenheit.
2.) Combine dry ingredients and set aside.
3.) Cream the softened butter, eggs, sugar and vanilla by hand until well blended.
4.) Mix in the dry ingredients with a good wooden spoon, be sure not to overmix – this will develop the gluten in the flour and make your cookies tough. Add in the chocolate chips. If you are adding fruit or nuts, add them in now as well.
5.) Drop onto an ungreased cookie sheet.
6.) Bake at 375 degrees Fahrenheit for 15 to 17 minutes* until golden brown.
7.) Check your cookies often. Rotate the cookies halfway through baking. Let them rest on the cookie sheet before removing them and placing them on a cooling rack.
*If you choose to not make your cookies “Big Style” you will need to adjust your cooking time. Smaller cookies will take less time to bake.
Admit it – you want a cookie now, don’t you?