Giant Brown Sugar Chocolate Chip Cookies
photo by a Canadian cook
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
9 cookies
- Serves:
- 9
ingredients
- 147.89 ml unsalted butter, room temperature
- 177.44 ml light brown sugar, packed
- 1 large egg
- 4.92 ml vanilla extract
- 354.88 ml unbleached all-purpose flour, plus
- 29.58 ml unbleached all-purpose flour
- 2.46 ml kosher salt (Morton) or 2.46 ml table salt
- 3.69 ml baking soda
- 473.18 ml semi-sweet chocolate chips
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.
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Reviews
-
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!
-
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.
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.