Mammoth Chocolate Chip Cookies
An easy recipe for giant, chewy 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.