Monster Chocolate Chip Cookie
The chocolate chip cookie is an American dessert that hasn't even been around for 100 years. It was born in the United States in 1938. It's hard to imagine life before the chocolate chip cookie but modern human existence has been living without it for millenniums. Those poor souls before this time never knew one day someone would invent this sugary, chocolatey; buttery piece of heaven right here on earth.
Massachusetts should be proud to know they are the state where this masterpiece was invented by Toll House Inn owner Ruth Graves Wakefield in the town of Whitman. The Foxy Cuisine kitchen has taken a go big or go home approach to this recipe. With it's jumbo chocolate chips and large size cookie, this soft and chewy treat is designed to satisfy any chocolate chip cookie lover.
PREP TIME: 15 Minutes COOK TIME: 12 Minutes COOL TIME: 15 Minutes
- 2 1/4 Cups All-Purpose Flour - 1,026 Calories
- 1 1/2 tsp. Salt - 0 Calories
- 1 1/2 tsp. Baking Soda - 0 Calories
- 3/4 Cup Granulated Sugar - 580 Calories
- 3/4 Cup Brown Sugar, Light - 622 Calories
- 1 1/2 tsp. Vanilla Extract - 18 Calories
- 1 Cup Unsalted Butter, Softened - 1,627 Calories
- 2 Large Eggs - 140 Calories
- 1 Package of Semi-Sweet Jumbo Chocolate Chips (12 oz.) - 1,612 Calories
SERVES 12: 469 Calories per Cookie
- Preheat the oven to 350°F
- Mix flour, salt, and baking soda in medium sized bowl. Set aside.
- In another large bowl, beat sugar, brown sugar, vanilla extract and butter until creamy.
- Add eggs and beat again. Then slowly add in dry ingredients until thoroughly mixed.
- Stir in 3/4 bag of jumbo semi sweet chocolate chips.
- Make 12 large size cookie balls from dough. Form a thick cookie shape from each ball and place onto an ungreased cookie sheet about an inch apart. If you don't have a large cookie sheet, use two cookie sheets and place 6 cookies per sheet. Or bake in batches.
- Using the remaining chocolate chips, slightly press with the bottom side down, 6 - 7 chocolate chips into the top of each cookie.
- Bake for 12 minutes until golden. Remove from oven. Let cool for 5 minutes before transferring to a rack or plate. Let cookies rest 10 minutes before serving.