Monster Size Crispy-Chewy Chocolate Chip Cookies

I don’t usually prefer thin crispy cookies, but for some reason I was craving something different. I was craving crispy but chewy cookies. These cookies have crispy edges with a perfect chewy center and they bend when you tear off a piece. Replace the chips with m and m’s for kid style cookies if you like. They are the kind of cookie you indulge in when curling up in your favorite comfy chair with your favorite fluffy blanket and a cup of ice cold milk. If you don’t want to bake off all the batter then freeze the measured pucks of dough on a cookie sheet until frozen solid and then place the cookie pucks in a ziplock freezer bag. When you want a cookie or two you can bake off as many as you like. They are the perfect weekend escape (culinary speaking).

Enjoy~

monster crispy chewy choco chip cookies

monster chocolate chip cookies

Monster Crispy-Chewy Chocolate Chip Cookies

(yield: 2 dozen 5 inch cookies)

3 1/2 Cups All purpose flour

1 1/4 tsp. baking soda

1 1/4 tsp. baking powder

2 tsp. kosher salt

1 1/4 Cup unsalted butter, softened

1 1/2 Cups (packed) light brown sugar

1 Cup granulated sugar

2 lg. eggs

2 tsp. vanilla

1 1/4 Cup milk chocolate chips

1 1/4 Cup semi-sweet chocolate chips

1 1/2 Cup toasted walnuts, coarsely chopped

1. Preheat the oven to 350° F with the baking rack in the middle of the oven.  Prepare sheet trays with parchment paper or a silicone baking mat. Combine the dry ingredients in a bowl and set aside. Cream the butter and sugars until fluffy; about 5 minutes on medium-high speed. Reduce the speed to medium and beat in eggs one at a time; stopping to scrape down the bottom and sides of the mixer bowl. Beat in vanilla. Add the flour mixture in 2 increments and beat on medium until combined. Stir in the chips and nuts.

2. Using a 1/4 cup measuring cup measure level scoops and place the cookie pucks onto prepared cookie sheets. Flatten slightly with your fingers. Place only 4-5 cookies on the tray at a time; leaving at least 3 inches of space in between as they will spread quite a bit. Bake only one tray at a time. I placed a cookie near each corner and then one in the middle and it was perfect spacing.

3. Bake at 350° F for about 17-18 minutes until the edges look browned; the centers will still be soft but the cookies will firm up once cooled. Let the cookies cool on the cookie sheet over a wire rack until almost completely cooled; then let cool the rest of the way over the rack.



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