Giant Chocolate Chip Cookies

 

What makes an ordinary chocolate chip cookie extra special?

I think it's the size.

Chocolate chip cookies are a classic favorite for all those cookie-lovers, but you have to admit: they can get a little boring sometimes. 

NOT that I would ever say no to anyone who offers me one. :)

But a little twist and a little surprise are always fun to find in those little babies.

Or in this case, HUGE babies!

These are actually white chocolate macadamia cookies, but you can omit the nuts and just use semi-sweet or milk chocolate chips if you'd like. It's pretty easy to adjust to your taste.

The one thing you MUST follow, of course, is the extra special size! 

(They are about 5" in diameter)

The edges are perfectly crisp, the center is soft, moist, and chewy, and every bite has a satisfying crunch from the nuts, and an irresistible, smooth, meltiness from the chocolate chips.

I guarantee that this perfectly sweet treats will be a "big" hit among the kids!

 

Giant Chocolate Chip Cookies
makes 8 (5-inch) cookies
Recipe adapted from Martha Stewart
Ingredients:
1 cup all purpose flour, spooned and leveled
3/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated sugar
6 tablespoons packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/4 cup chocolate chips
1/4 cup chopped macadamia nuts

Directions:
Preheat oven to 375F. Line a cookie sheet with parchment paper.
In a medium bowl, whisk flour, baking soda, and salt. Set aside.
In a large bowl, with an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. Add egg and beat well. Mix in vanilla.
Reduce speed to low and add in flour mixture; mix until just combined. Stir in the chocolate chips and nuts.
Drop by 1/4 cupfuls onto the cookie sheet, at least 4-inches apart from eachother. Bake until golden, 15 to 18 minutes. Cool 1 or 2 minutes on cookie sheets before transferring the cookies to a wire rack to cool completely.

 

See how wonderfully huge that is?

 

I made half the recipe and got four cookies - perfect for my family!

And yes, I used half an egg.

 

What's your way of making cookies special?

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
Ingredients:
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

Directions:
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.

Notes:
*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.