There is one thing we know for sure at Putney Farm, you can never have enough chocolate chip cookies, or enough good chocolate chip cookie recipes. And you do need more than one chocolate chip cookie recipe. There are so many variables to consider: crunchy, chewy, cakey, buttery, salty, chunks, chips, dark, milk, white, nuts, thick and thin. All these variables can be part of a truly spectacular cookie, but not all go together. It takes time, skill and testing (yum) to get the best cookies.
So with the goal of having a full set of different, but awesome, chocolate chip cookie recipes we are starting a series of tests. We are happy to share the results. And please hare your own recipes and tips, we are happy to try them.
So here is cookie recipe #1, the Big Chocolate Chip Cookie.
Carolyn adapted this recipe over a number of years, with the main source being the Silver Palate Cookbook. As this recipe uses only baking soda and no baking powder, the cookies are “crispy and chewy” rather than being “crunchy” or “cakey”. These cookies end up as large, flat disks with a crisp outer ring and a soft center. And they are big, about 6 inches across- enough to make any kid smile.
As with many baking recipes, the key to success is in the details. Room temperature eggs and butter, sifting flour, light (not dark) brown sugar, adding eggs one at a time- all make a difference in the final product. Shortcuts equal mediocre cookies.
It is also worth seeking out a chocolate chip you particularly like for this recipe. Toll House morsels work very well, but Carolyn likes Guittard semisweet chocolate chunks. But choose a darker chocolate that you like and try it out with this recipe.
Big Chocolate Chip Cookies
(Adapted from the Silver Palate Cookbook)
Notes Before You Start:
– You need to have eggs and butter completely at room temperature for the best results. Leave them out overnight or at least 4 hours. Overnight is better.
– The recipe calls for greasing your baking sheet, but a silicone mat also works for this recipe (as shown in photos).
What You Get: A great, big, awesome cookie. Crispy on the outside and chewy on the inside, bliss.
What You Need: No special equipment required.
How Long? Assuming room temperature eggs and butter, a total time of about 60 minutes, with less than 15 minutes of active time. 10 minutes to make the dough, 15-20 minutes to cook and 30 minutes to cool (if you can wait that long).
- ½ pound of sweet butter, at room temperature
- 1 cup of packed light brown sugar
- ¾ cup sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups of semisweet chocolate chips or chunks
- Place rack in middle of oven. Preheat oven to 375 degrees. Grease cookie sheets (or use silicone mat).
- In a large mixing bowl, cream butter, brown sugar and sugar. Add eggs, one at a time, and beat into mixture. Add vanilla.
- In a medium bowl, sift dry ingredients together. Then stir into wet ingredients until fully combined. Add chocolate chips. Mix thoroughly.
- Form cookies using an ice cream scoop or large disher and place on the cookie sheet. You want 6 cookies for a medium-sized cookie sheet. Use wet hand and flatten cookies to 3-5 inch width.
- Place cookies in oven and bake for 15-17 minutes. Remove cookies from oven while the centers are still soft.
- Let cookies cool on the sheet for 5 minutes and then move cookies to a cooling rack. Allow cookies to cool (at least a little). Serve.
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Max and I made the cookies yesterday. Excellent! I admit to less than room temp eggs and butter but they still turned out beautiful- and big.
Will be a new part of the repertoire.
And I’ll make the cookies this year 🙂