If you’re on Pinterest then you’ve no doubt seen this recipe for Best Ever Chewy Chocolate Chip Cookies being pinned, repinned and liked all over the place. Now, I happen to already have a favorite chocolate chip cookie recipe, but so did the author of the original Best Ever CCC post and these cookies left her mind forever changed. So I thought I’d check ‘em out for myself.
The recipe’s secret ingredient is corn starch, but what I really liked about it was that it calls for 2 teaspoons of vanilla. (I’ve always been a cheerleader for more vanilla.) Things were looking good as I put the first tray into the oven.
Quite to my dismay, the cookies that came out of the oven looked nothing like they were supposed to. I had followed the recipe to a tee but, as you can see below, got the exact opposite results. I ditched the Silpats for the second tray, thinking that maybe they were the cause of my deflated cookies. But the second sheet of cookies came out the exact same way as the first. Bummer.
I was disappointed for a minute but then I realized I had the PERFECT excuse to whip up a batch of my tried and true chocolate chip cookie favorites. I love getting new and inspired ideas from Pinterest (ok, I’m addicted) but sometimes you just have to go with what you know!
I can’t remember where on the great world wide web I found this recipe a few years back, but there are several reasons these particular chocolate chip cookies are my favorite. 1.) The recipe calls for cold butter so I don’t have to remember to soften any ahead of time 2.) It only yields 12 cookies and they’re GINORMOUS! 1/4 cup of dough per cookie! 3.) They’re GINORMOUS!
I’ll let my
super professional photos do the talking and then you can check out the recipe that follows. If you plan on making the other recipe, please do let me know how yours turn out. I’d really like to know where I went wrong!
(As I finish up this post DVH has just completed a taste test of our subjects. The big ones win!)
CHOCOLATE CHIP COOKIES: THE BIG ONES
2 sticks unsalted butter, cold
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp. vanilla
3 cups flour
3/4 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda
12 ounces semi sweet chocolate chips
1 cup pecans or walnuts (optional)
Using your electric mixer, beat butter and both sugars until just creamy.
(Tip: I’ve always diced up the cold butter into small cubes before adding it to the mixing bowl.)
Don’t over beat. Add the eggs and vanilla and beat until just incorporated.
In a separate bowl, stir together the flour, baking soda, baking powder and salt.
When thoroughly mixed add the dry ingredients to the butter and sugar mixture and combine.
Stir in the chocolate chips and nuts (if using).
Divide the dough into 12 balls, about 1/4 of a cup each.
Place on cookie sheets and chill in the refrigerator for about 30 minutes.
Bake at 375 degrees for 8 minutes.
Then, without opening your oven, reduce to 350 degrees and bake for another 8-10 minutes.
Be very careful not to over bake!