Jumbo Chewy Choco Chip Cookies
I've played with too many recipes to get this just right! I hate chocolate chip cookies that are a brick as soon as they cool. And I hate chocolate chip cookies that taste like a piece of cake. These are perfect crisp on outside and chewy in the middle. Even days after they are made! Check out my secret ingredient! ;)
I've played with too many recipes to get this just right! I hate chocolate chip cookies that are a brick as soon as they cool. And I hate chocolate chip cookies that taste like a piece of cake. These are perfect crisp on outside and chewy in the middle. Even days after they are made! Check out my secret ingredient! ;)
- Carbohydrate 59.354634153179 g
- Cholesterol 74.9450000258086 mg
- Fat 17.1508083682752 g
- Fiber 1.63257912161929 g
- Protein 5.42963044042948 g
- Saturated Fat 10.1871853757625 g
- Serving Size 1 1 Serving (99g)
- Sodium 48.0501913218427 mg
- Sugar 57.7220550315597 g
- Trans Fat 1.27915248431107 g
- Calories 404 calories
Step-by-step
- Preheat oven to 375.
- Combine flours, soda, and salt in medium bowl.
- In large bowl cream butter.
- Add sugars and beat until creamy.
- Add eggs, one at a time, vanilla, and lemon juice.
- Beat until well mixed.
- Gradually beat in flour mixture, one cup at a time.
- Stir in chocolate chips.
- Drop by 1/4 c. balls 2" apart on baking sheets.
- Bake 10-14 minutes.
- Cool on cookie sheet 2 minutes then remove to wire rack.
- Helps to keep dough refrigerated between baking batches.
- Makes 2 dozen.
Standard thin crisp cookies shatter upon biting, whereas oversized bakery-style discs maintain structural integrity through a tender center. Achieving this contrast requires precise flour blending and thermal control. Creaming softened unsalted butter with both granulated and brown sugars incorporates air pockets that expand during baking at 375 degrees Fahrenheit. Keeping unbaked dough chilled between sheet rotations prevents premature fat melting.
Beverage Pairings
Pairing intensely sweet confections requires balancing elements. Tannin-rich black tea cuts through dense sugar profiles without masking cocoa notes. Steamed whole milk provides dairy proteins that coat the palate against butter richness. Avoid acidic fruit juices, which clash unfavorably with vanilla and brown sugar undertones.
Ingredient Quality
Freshly squeezed lemon juice introduces precise acidity to react with baking soda, whereas bottled alternatives often contain bitter preservatives that linger in baked goods. Pure vanilla extract delivers complex aromatic compounds absent in synthetic vanillin. Sifting cake flour alongside all-purpose flour distributes protein levels evenly, yielding a crumb that avoids the density typical of standalone hard wheats.
