The Huge Cookie Method
The Huge Cookie Method
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips, or chocolate chunks
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Fold in the chocolate chips or chocolate chunks until evenly distributed.
⏱️ 2 min
- 6
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances their flavor.
- 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Scoop large portions of dough (about 1/2 cup each) onto the prepared baking sheet, leaving plenty of space between them as these are 'huge' cookies. You may need to bake them in batches.
⏱️ 3 min
- 9
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
⏱️ 15 min•🌡️ 375
- 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
The Huge Cookie Method
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups chocolate chips, or chocolate chunks
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Fold in the chocolate chips or chocolate chunks until evenly distributed.
⏱️ 2 min - 6
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This helps prevent the cookies from spreading too much and enhances their flavor.
- 7
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Scoop large portions of dough (about 1/2 cup each) onto the prepared baking sheet, leaving plenty of space between them as these are 'huge' cookies. You may need to bake them in batches.
⏱️ 3 min - 9
Bake for 12-15 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time will depend on your oven and the size of your cookies.
⏱️ 15 min•🌡️ 375 - 10
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min