chocolate Chip Giants

, 0

One of the things I LOVE about traveling is the inspiration. I get inspired by so many things – be it a piece of furniture, jewelry, a delicious plate of gnocchi, or even a giant cookie.

On our trip to New York last week, we met up with some friends who joined us for a long day of eating, drinking, shopping, drinking, and eating.  It was on this jaunt that we passed a cookie shop, and something about it, humble as it was, lured me in.  Stacks of plate sized cookies in a simple window, nothing fancy, spoke to me and my belly.  And let me just tell you, that was one freaking good cookie.ccc3

So, I set about to try and make a version of it myself.  Giant cookies are a little more difficult, because 1, you need them to cook long enough to get done, but not so long that they burn on the outside, and 2, the length of time required in the oven can cause major spreadage. Not good.  Therefore, adjustments need to be made.

While my cookies were awesome, and perfect with a tall glass of milk, they were not quite as good as that cookie in the city. Maybe it was the time and place of the original, or maybe my amount of butter was lacking.  There will certainly be a next time for this recipe, and I am sharing it with you because I know it works, it tastes great, and darn it, sometimes you just need a giant cookie and don’t want to wait for me to come up with an alternate recipe. (And it isn’t lying when you come home and tell you husband that you only had ONE cookie that day. That’s a bonus.)

Chocolate Chip Giantsccc2

  • 2 cups plus All Purpose Flour
  • 2 Tbsp. Self Rising Flour
  • 1/2 tsp. Baking Soda
  • 1/3 tsp. salt
  • 1 1/2 sticks somewhat melted butter (12 Tbsp)
  • 1/2 cup Dark Brown Sugar
  • 1/2 cup Light Brown Sugar
  • 1/2 cup Sugar
  • 2 Large Eggs
  • 1 Vanilla Bean, scraped (I prefer Beanilla Vanilla Beans)
  • 2 cups mixed chocolate chips (I used semisweet chunks & milk chocolate chips)
  • Sea Salt (to top)

 

 

Preheat oven to 325. Line 2 baking sheets with parchment.

ccc1In small bowl combine Flour, Baking Soda, and salt.

In mixing bowl, cream butter and vanilla with sugars until fluffy. Add eggs  until combined. Add dry on low speed, mixing only until combined. Stir in Chocolate chips.

Scoop out the dough with your fingers, making sure that the tops of the cookies are jagged. leave about 3 inches between cookies. Sprinkle tops with a little bit of sea salt. I got 6 cookies per large tray.

Bake for about 20 minutes, rotating pan at 10 minutes. Remove at 20 minutes and leave on pan to cool. Enjoy!

 

 

image

Now, some more good news!  In my last Droolry Box, I featured some recipe cards from OneCanoeTwo.  Well, since that post, I was contacted by the artists and they are letting me give away one of their limited edition handprinted 2010 calendars! Isn’t it gorgeous? I wish I could keep it for myself, but I won’t…I’ll share!  All you need to do to win is visit their site, then let me know what, if anything, is the most drool-worthy to YOU. Just leave me a comment!  If you’d like more chances to win…

    • Join me on NetWorked Blogs (see the righthand sidebar) then leave m   e another comment letting me know you did so. If you already do follow me, just say so.
    • Follow me on Twitter & Tweet this post. Comment again.
    • Follow me on Google Friend Connect. Again, leave me another comment letting me know you did so. If you already do follow me, just say so.

Good luck and thanks for stopping by!

If you liked this article, you might like:

Spread the love