Monday, October 17, 2011

Betty Crocker's Jumbo Chocolate Chip Cookies

I'm trying to get the perfect chocolate chip cookie these days, so I've already tried about four different recipes just last week. 
One of them was the turtle cookies I posted a few hours ago, which was awesome, but that technically wasn't a chocolate chip cookie, and they had nuts in them.
This one's more of a pure, classic version:)
Of course, they're huge, soft, thick, moist, and chewy - just how I like'em!
I usually try to underbake my cookies so that there's a little cookie doughy bit inside:)))
And these cookies certainly gave me that!

Jumbo Chocolate Chip Cookies
makes 1 1/2 dozen 5-inch cookies
Recipe from Betty Crocker's New Cookbook
3/4 cup granulated sugar
3/4 cup packed brown sugar*
1 cup butter, softened
1 egg
2 1/4 cups all purpose flour**
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semisweet chocolate chips

Preheat oven to 375F.
Mix sugars, butter, and egg in a large bowl. Stir in the flour, baking soda and salt.
Stir in the chocolate chips. Drop dough by 1/4 cupfuls onto an ungreased cookie sheet, leaving 3 inches between cookies.
Bake 12 to 15 minutes or until edges are set but the center is still soft. Let the cookies cool for about 2 minutes on the cookie sheet, then transfer to wire racks and cool completely.

*I used splenda brown sugar blend, just to make it a little healthier:)
**I used 2 1/4 cups of self rising flour and omitted the baking soda and salt.
For regular sized cookies, drop by heaping tablespoons about 2 inches apart and bake for 8 to 10 minutes. Makes about 4 dozen.

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