Best Big Chewy Mm Chocolate Chip Cookies Recipes

BIG, FAT, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

PERFECTLY BIG, THICK & CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat Oven to 325F'. Cover 2 large cookie sheets with parchment paper. Mix flour, baking powder & salt in a bowl or bag and set aside.
• Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla and mix well.
• Add dry ingredients and mix until just combined.
• Stir in chocolate chips and optional nuts.
• Divide into 18 equal balls, a 2" cookie scoop works just about perfectly. Place cookies about 9 dough balls to a pan.
• Place cookie balls in the refrigerator for about a half of an hour.
• Bake from 12-18 minutes (ovens vary). Just until golden around edges. Cool on baking sheets.
• Enjoy with a glass of milk or cup of coffee or tea! CHOMP!

CHEWY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
• In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

BIG & BUTTERY CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter and sugars until blended. Beat in eggs and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into butter mixture. Stir in chocolate chips and walnuts., Shape 1/4 cupfuls of dough into balls. Flatten each to 3/4-in. thickness (2-1/2-in. diameter), smoothing edges as necessary. Place in an airtight container, separating layers with waxed paper or parchment; refrigerate, covered, overnight., To bake, place dough portions 2 in. apart on parchment-lined baking sheets; let stand at room temperature 30 minutes before baking. Preheat oven to 400°., Bake until edges are golden brown (centers will be light), 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

BIG SOFT AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees
• In a large mixing bowl, cream the butter and sugar together for about 1-2 minutes.
• Add the eggs and the vanilla and mix.
• In a separate bowl combine all of the dry ingredients.
• Add the dry ingredients to the butter mixture and mix to combine. Do not over mix or you will have tough cookies.
• Add the chocolate chips in by hand and stir.
• With an ice cream scoop that is medium sized scoop batter onto parchment lined cookie sheets 3-4 inches apart.
• Bake for 10 minutes.
• Remove from cookie sheets after 1 minute and let cool on cooling racks.

BIG CHEWY M&M CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 325°. Line baking sheets with parchment paper or silicone liners. (I skipped lining my trays).
• Whisk together flour, baking soda, and salt. Set aside.
• Using an electric mixer on medium speed, beat butter, brown sugar, and sugar until smooth.
• Add egg, egg yolk, and vanilla. Beat until combined.
• Reduce mixer speed to low. Gradually add flour mixture, and mix just until combined.
• Stir in M&Ms.
• Roll dough into 1.5" balls. (Or, use a cookie scoop).
• Place onto prepared pans, leaving about 2 inches between cookies. (They REALLY spread).
• Bake, one pan at a time, for 15-20 minutes, or until edges are beginning to brown and the centers are still soft. Cook time is per pan.
• Cool on pans for about 10 minutes. Serve warm or transfer to wire racks to cool completely.

BIG AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• 1. Adjust oven racks to the upper- and lower-middle positions and heat over to 325 degrees. Whisk the flour, baking soda, and salt together in a large bowl and set aside.
• 2. Beat the butter and sugars in a large bowl using an electric mixer on medium speed just until combined 1 to 2 minutes. Beat in eggs, egg yolks, and vanilla until combined, about 30 seconds, scaping down the bowl and beaters as needed.
• 3. Reduce the mixer to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the chocolate chips.
• 4. Working with 1/4 cup of dough at a time, roll dough into balls and lay on two parchment-lined baking sheets, spaced about 2 1/2 inches apart. Bake until edges are golden but centers are still soft and puffy, 17 - 20 minutes, rotating and switching the baking sheets halfway through baking.
• 5. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a wire rack to let cool completely.

BIG AND CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream together sugars and margarine until fluffy with mixer.
• Blend in eggs, 1 at a time.
• Blend in vanilla.
• Combine flour, salt and baking soda.
• Add flour, combining with a spoon.
• Add chocolate chips.
• Use an ice cream scoop for measurement and place on shiny cookie sheet.
• Bake in a preheated 350°F oven for 18-20 minutes or until golden.

BIG FAT CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Move oven rack to slightly above middle and turn oven on to 375°F In one bowl, sift dry ingredients together and set aside. In another bowl, beat margarine with brown sugar, then add the rest of the wet ingredients and mix until well combined.
• Pour wet mixture into dry mixture and mix until just combined. Spoon 12 batches on the greased and foil-lined cookie sheet and, with a water-wet spoon, spread out and push down the batter to the height of the chocolate chips.
• Bake for 8-12 minutes, careful not to overbake - Cookies should be soft and will harden a little bit after being cooked. Transfer cookies to a cooling rack after 1-2 minutes of taking them out of the oven. Best eaten warm.