Giant Brown Sugar Chocolate Chip Cookies

"These turn out big, crunchy and as my family likes to call them... Chips Ahoy on steroids. Hehe. If your oven fluctuates in heat, or runs a little hot, you may need to cover the cookies with foil halfway through. These are based on cookies found at the Once Upon a Tart bakery shop in NYC"
 
Download
photo by a Canadian cook photo by a Canadian cook
photo by a Canadian cook
Ready In:
30mins
Ingredients:
9
Yields:
9 cookies
Serves:
9
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 350 degrees.
  • Blend together butter and brown sugar then beat in egg and vanilla.
  • Mix together flour, salt and baking soda and then stir into batter mixture.
  • Stir in chocolate chips and chill dough for about an hour.
  • Use 1/4 cup measure to form large mounds. Bake 17 to 18 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Crunchy doesn't describe how my cookies turned out, but that probably has to do with the fact that I stuck the dough in the freezer for about 20 minutes instead of refrigerating it. I absolutely love these things, they are sweet, thick, soft, and they are the perfect milk dunking cookie. Thank you, Hydra, these are awesome!
     
  2. These cookies will appeal to anyone who likes a big thick firm chocolate chip cookie. The description "Chips Ahoy on steroids" really fits! We loved the crunchy little salty bits mixed in with the sweet chocolate. I used a scant 1/4 cup batter for each cookie which yielded 12 large cookies. Baking time was 15 - 16 minutes.
     
Advertisement

RECIPE SUBMITTED BY

I'm a 17 year old college student attending Colorado Mountain College, in Glenwood Springs (shooting for an art degree). I love baking when I come home to Eagle on the weekends, especially cookies, cupcakes and muffins. I'm some what of a health freak though, so I like to keep things low-phat, some time, hehe.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes