BONNIE'S 6 GIANT CHOCOLATE CHIP COOKIES

BONNIE'S 6 GIANT CHOCOLATE CHIP COOKIES image

These cookies can be made Gluten-Free or with all purpose wheat flour. I have included instructions for both. Now everyone can enjoy them! They were such a success on the first try, that I just had to make them again. I made the first batch with wheat flour, AND then I baked a batch of gluten free cookies for me. Hubby and I...

Provided by BonniE !

Categories Cookies

Time 35m

Number Of Ingredients 15

Previous Next

Ingredients

6 tablespoons butter, room temperature
6 tablespoons brown sugar, packed
3 tablespoons white sugar
1 teaspoon vanilla extract
2 egg yolks, room temperature
1/2 teaspoon baking soda
1 cup flour (all-purpose wheat flour, or gluten free flour, below)
12 tablespoons chocolate chips
-----gluten-free flour formula----
1/2 cup brown rice flour
1/2 cup corn starch
1/2 cup tapioca flour
1/2 cup potato starch
1/2 tablespoon unflavored protein whey
mix well, and keep in an air tight container. (you will be using 1 cup of this gluten-free formula for this recipe)

Steps:

1. Cooks Notes for Perfect Cookies: Use real butter, salted for this recipe. Bring the butter to room temperature AND the egg yolks. Do NOT microwave or melt the butter, or the cookies will be flat. Remember, if you can stir the butter, it is too soft to beat. Use a hand mixer for mixing the ingredients. Don't over beat the ingredients; beat until just combined. Use an air cookie sheet for baking.
2. In a medium size bowl, beat room temperature butter with brown and white sugar until it is creamy and doesn't feel grainy.
3. Measure flour, protein whey, and the baking soda, and mix together, then add to the mixture in the bowl. Toss 1 teaspoon of cornstarch with the 12 spoonfuls of chocolate chips, and mix until combined.
4. Divide the dough in half, and divide each half into three balls. Add the 6 balls to the ungreased, air baking sheet. These are big cookies, so give them some room so they can expand during baking. Place the baking sheet and the balls of dough in the freezer for 10 minutes.
5. Cook's Note: Meanwhile, preheat the oven to 350 degrees.
6. Take the cookies from the freezer. Flatten the balls just slightly until the cookies are a good inch tall. I press 4 or more chocolate chips into the tops of the cookies before baking.
7. Bake cookies 12-15 minutes. Cookies will be slightly brown around the edges when done. Aim for slightly under-baked cookies for best results. Let cookies sit on the cookie sheet for 5 minutes, then gently transfer them with a spatula to a wire rack to cool. Store them in an airtight container. Cookies freeze well.
8. Have one with a tall glass of milk!