Best Big Thick Chocolate Chip Cookies Recipes
BIG THICK CHOCOLATE CHIP COOKIES
I like my cookies thick and chewy rather than thin and crispy. If you do too, then here's the recipe you should try.
Provided by Chris from Kansas
Categories Dessert
Time 45m
Yield 20 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Beat Crisco and butter in a medium bowl with back of a wooden spoon until pretty smooth but with a few harder pieces till left (about 1 minute).
- Add sugars and beat until well blended.
- Add egg, egg white and vanilla and beat until smooth.
- Mix together flour, baking powder and salt and stir into butter mixture.
- Fold in chocolate chips.
- For each cookie, shape 2 tablespoons of dough into a ball with your fingers and place on parchment-lined cookie sheet with 1 1/2-inches between cookie dough.
- Bake 14 minutes or until tops are well browned.
- Slide parchment paper onto wire racks to cool.
- Repeat with remaining dough and fresh sheets of parchment paper.
PERFECTLY BIG, THICK & CHEWY CHOCOLATE CHIP COOKIES
This cookies are just so comforting. I love this one bakery by my house just for their chocolate chip cookies. I don't like anything else there. They always run out of these cookies. So I decided what the heck I will try to make something like them. They came out really good because I found out that using Bread flour makes them chewier. I have a similar cookie that uses all purpose flour, but figuring out that Bread Flour is the way to go here! Nothing beats a big, chewy cookie. These are also great served with vanilla ice between to big cookies. Just like the my favorite dessert at Walt Disney World. That was probably the best cookie ice cream sandwich I ever had!
Provided by Annamaria Settanni McDonald @ArtByASM
Categories Cookies
Number Of Ingredients 11
Steps:
- Preheat Oven to 325F'. Cover 2 large cookie sheets with parchment paper. Mix flour, baking powder & salt in a bowl or bag and set aside.
- Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla and mix well.
- Add dry ingredients and mix until just combined.
- Stir in chocolate chips and optional nuts.
- Divide into 18 equal balls, a 2" cookie scoop works just about perfectly. Place cookies about 9 dough balls to a pan.
- Place cookie balls in the refrigerator for about a half of an hour.
- Bake from 12-18 minutes (ovens vary). Just until golden around edges. Cool on baking sheets.
- Enjoy with a glass of milk or cup of coffee or tea! CHOMP!
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