Mammoth Chocolate Chip Cookies
Mammoth Chocolate Chip Cookies: The Cure for What Ails You
Do you know someone who has to wake up really early for work or school? I bet they never stop talking about it. I would know; I’m that person. To know me is to have to hear me say that I wake up at 4:30 every day. I wish I could stop telling people this story. I am TIRED, though, and everyone needs to know. Tired or not, I love to destress by baking. Last week, that meant dragging myself off the couch to make these mammoth chocolate chip cookies.
Mammoth Chocolate Chip Cookies that are Chewy!? YES!
Chocolate chip cookies were the first from scratch recipe I ever learned. For years I used the same recipe, but I have long since forgotten the exact steps. In the meantime, I have spent years trying to create a recipe that produces chewy cookies that don’t harden up over night. I think this may be it!
The Mammoth vs. The Megalodon, You Decide
Obviously, you can make these cookies any size you’d like. I decided to create the Megalodon of cookies because there is less scooping. Please note I wanted to call them Megalodon Chocolate Chip Cookies, but I knew WordPress would yell at me. Anyway, I got the size on these by overfilling a cookie scoop. If you don’t have one of those, you can just use a tablespoon. Just remember that these are going to flatten out and spread. Leave quite a bit of room between cookies.
Chewy Cookies for Days!
The final result was exactly what I was looking for: a mammoth chocolate chip cookie that was chewy the next day and the day after that. We ran out of cookies by the end of day three, but I assume they had a few more days of chewiness to go. My advice would be to store them in a plastic Ziploc type bag.
Get Up and Bake! You Can Do It!
So the next time you have a rough day, resist the urge to melt into the couch and stay there. Head to the kitchen and mix up a batch of these mammoth chocolate chip cookies. You don’t even have to worry about softening the butter (which I never remember to do anyway), because this recipe uses melted butter. It couldn’t be easier! Happy baking.
Mammoth Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- 1/2 tsp baking soda
- 3/4 cup butter
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment paper or silicone baking mats.
- Add the flour and baking soda to a medium bowl and mix together with a fork or whisk.
- Cut the butter into pieces roughly tablespoon sized pieces.
- Place the butter into a microwave proof container and microwave it until melted, about 30-40 seconds. I didn't melt it 100% because I was impatient, but it should be almost entirely melted.
- Add the butter to the bowl of a stand mixer. (You can do this entirely with a spoon if you don't have a mixer.)
- Add the brown sugar and the granulated sugar and beat until smooth. I beat it on low speed for about two minutes.
- Add the two eggs, one at a time, beating until combined between each one.
- Add the vanilla and mix.
- Add the dry ingredients. Mix until combined, but don't overdo it.
- Make sure to scrape up from the bottom of the bowl and down from the sides so that everything is combined.
- Add the chocolate chips to the cookie dough, mixing by hand.
- Using a cookie scoop or a tablespoon, drop large scoops of dough onto the prepared cookie sheets. You have to leave a pretty decent amount of space between the scoops as they will spread as they bake.
- Bake on the middle racks for about 15 minutes, until golden. If you bake two sheets at the same time, make sure you rotate the trays about halfway through.
- Let the cookies cool for two or three minutes, then transfer them to a wire rack. When completely cool, store the cookies in an airtight container. I used a large Ziploc and the cookies stayed chewy for as long as we had them – which wasn't long.
