To me, enjoying yummy chocolate chip cookies is like having a hug and giving away chocolate chip cookies is like giving away lots of hugs! LOL!
This Christmas, my son and I were giving away lots of gigantic chocolate chip cookies to his school friends and teachers! And we felt like we were giving away lots of gigantic hugs!!! Sounds generously good, huh?
However, I have to say that a good crispy chewy gigantic chocolate chip cookie is actually not easy to bake!!! Simply because 1) the ideal cookie dough has to spread well but not too much and 2) most cookies made in large sizes can break apart easily! Hence, it is essential to find and use the right cookie recipe that can specifically bake BIG chocolate chip cookies. And I have a perfect Giant Chocolate Chip Cookie recipe to share...
We are baking these Giant Chocolate Chip Cookies for Xmas!!!
YUMMY!!!
These Giant Chocolate Chip Cookies are:
- crispy at their rims and chewy in their middle.
- very delicious with a nice toffee-like taste.
- big and can stay big without breaking apart easily.
- made with nice basic ingredients. No stabilisers! No artificial ingredients! Nothing scary!
Having said that, I have to say that kids are kids and they can be rowdy and rough when they see cookies! Just in case if these cookies will be roughly handled, I have actually packed each cookie with a cardboard to support its gigantic size and shape. Thankfully, these cookies did survived through the tough and rough distribution. LOL!
Wanna bake these cookies? It is truly a perfect gigantic chocolate chip recipe! And I know that I have to share this recipe!!! Here's a video showing how I baked these yummy cookies.
We are packing these cookies for my son's school friends and teachers.
nom nom nom...
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Here's this Perfect Giant Chocolate Chip Cookies recipe that is modified from Taste.
Make 20-22
250g unsalted butter, very-softened at warm room temperature
300g (1 1/2 cups) light brown sugar
1 large egg, roughly beaten at room temperature
1 tsp vanilla paste or extract
300g (2 cups) plain or all purpose flour
1/2 tsp baking soda
300g (1 1/2 cup) any chocolate chips, plus more to top if desired
Preheat oven to 190°C / 375°F. Line baking trays with baking paper.
Using a wooden spoon or an electric mixer with paddle attachment, beat butter and sugar for about 2-3 min until combined and fluffy. Do not over-beat mixture. Add egg bit by bit and beat well after each addition. Beat vanilla into mixture until combined, about 1 min.
Combine flour and baking soda. Sift flour mixture into the butter mixture and use a spoon or spatula to mix until all ingredients are well-incorporated. Then, stir in chocolate chips.
Scoop 2 tablespoonful of dough onto the prepared baking sheets, about 7 cm / 3 inches apart. Use the back of a metal spoon to flatten the cookie dough slightly. Top cookie dough with more chocolate chips if desired.
Bake for 15 mins or until the edges of the cookies are golden brown with a nicely developed toffee taste. Do not over-bake the cookies. To gauge, you can tell that the cookies are perfectly baked when they start to shrink with slight crinkled surface after puffing up at about the 14th min of baking. If you are baking two trays at one go, swap and rotate the position of the tray halfway through the baking so that that the cookies are baked evenly.
Allow cookies to cool slightly on the tray for 10 mins, then transfer onto wire racks to cool completely.
Enjoy! Nom nom nom...
Store any uneaten cookies in an airtight container at room temperature for up 3 days.
Happy Baking
