Giant Chocolate Chip Cookies

Number one: I am sorry for being absent from Kara in the Kitchen for so long. I have been in the kitchen a ton, but also in the car, traveling, at the park, at church, and in my family’s lives. I am back now and I have a recipe I made up just for you! Can’t go wrong with chocolate chip cookies, right?

Giant Chocolate Chip Cookies - www.karainthekitchen.com

I LOVE when experiments in the kitchen turn out well! I was given a bag of raw sugar by my Nana, and I wanted to see how it would taste in cookies. The answer? Carmely-chewy-crunchalicious. Which means GOOD. These cookies taste & smell like the type of cookie you would buy at a nice bakery. They’re sturdy & big, and would be a welcome gift…meaning I think they’d ship well.

Giant Chocolate Chip Cookies - www.karainthekitchen.com

I hope you like them! Enjoy :)

Giant Chocolate Chip Cookies - www.karainthekitchen.com

 

Giant Chocolate Chip Cookies
 
Author:
Ingredients
  • 2½ sticks butter, at room temperature
  • ½ cup granulated sugar
  • ½ cup raw sugar
  • 1¾ cups brown sugar
  • 2 large eggs
  • 2½ teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • 1 cup bread flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1½ teaspoon kosher salt
  • 1 cup semi-sweet chocolate chips
  • 3 ounces baking chocolate, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. In a medium bowl, sift together flours, baking soda, baking powder, and salt. Set aside.
  3. In a stand mixer with the paddle attachment, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the vanilla extract and the eggs, one at a time, beating well after each addition.
  4. Add the flour mixture in two batches, stirring just until combined.
  5. Stir in the chocolate chips and chopped chocolate.
  6. Line a cookie sheet with parchment paper or a non-stick mat. Scoop dough into two-Tablespoon balls, and flatten with your palm once they are on the cookie sheet. Sprinkle each cookie with a pinch of raw sugar.
  7. Bake for 10-12 minutes, or until the edges of the cookie are golden-brown and the centers still look a bit doughy. Remove from oven and set cookie sheet on a cooling rack for 5 minutes before completely removing cookies to cooling rack.

 

 

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