Big-ole Thick Chocolate Chip Cookie Success Y'all!

Big Cookie Win!

August 11, 2020
Big Thick Chocolate Chip Cookies
Categories: 

This is the first time I have successfully baked Big-ole Thick Chocolate Chip Cookies! They didn't go flat on me. They are similar to the bakery style big cookies you get. My ingredients not as high bar, so I won't say tastier, but they are pretty yummy. honey Ted Big Time approved, and he's pretty picky when it comes to his cookies.  It stinks getting a gourmet big cookie that comes with a big price, and they don't seem to have much flavor to them.  Not the case w/ these.  In fact, even tastier the next day. Although I love the gooey part of them after they set. MMM .... ( mouth watering from the thought)

I got the recipe putting together a few different ones I ran across, with helpful tips on ingredients and mixing. I used what I had at home, so with just these ingredients, they still turned out BIG, THICK & YUMMY! Ended up all the cookie recipes were inspired by the Levain Bakery in New York City.

Big-ole Thick Chocolate Chip Cookie making lessons learned:

  • Cold butter / margarine makes for thicker cookies. Room temp / melted tends to make flatter cookies. Warm temp is what I've done for years.
  • Cold egg with it helped.
  • Baking powder rather than baking soda 
  • Using more brown sugar rather than white makes for a thicker cookie.
  • The cornstarch helps with a smoother thicker cookie.
  • Making sure you don't over mix the dough. Folding in the chocolate chips w/ clean hands into the dough. Making sure you're keeping the dough as airy as you can. Do not roll dough into balls, but just have a shape of it on a parchment paper cookie sheet. Heavy on the chips, make for a denser / gooey cookie middle. If you don't use the nuts, use chocolate chips.I didn't have baking chocolate / chocolate bars, but you can also break up chocolate rather than using chips. The word is this works even better than chips, and I was happy w/ the chips. 
  • Chilling the dough at least a half an hour before baking. I baked the first one by itself, with the others in the frig waiting for the next bake. I then baked 2 at a time. It seemed to work this go around.

Ingredients

  • 1 stick unsalted butter  cold / right out of the frig ( I only had margarine at home at the time) 
  • 3/4 cup of light brown sugar
  • 1/4 cup white sugar
  • 1 large egg cold 
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups of flour (with 1 tablespoon taken out)
  • 1 tablespoon of cornstarch
  • 3/4 cup of semi-sweet chocolate chips
  • 1/2 cup of dark chocolate chips
  • 1/4 cup of espresso chocolate chips / instead of 1/4 cup of nuts

Directions

  • Using a stand up mixer (or hand mixer) , mix the margarine / butter with the sugars until it's fluffy creamed like. 
  • Add the egg and vanilla extract until it's combined well. Don't over mix.
  • Add the baking powder, salt, cornstarch and flour - mix slowly until it's combined well, but don't over mix. 
  • Fold in the chocolate chips w/ your clean hands. Use flour on your hands to prevent sticking. Don't try to form the dough w/ the chips, just fold them in. 
  • Divide the dough into 6 parts for Big-ole thick sized cookies.  Put the formed dough on a cookie sheet/ pan w/ parchment paper. Don't ball it up. Put in the refrigerator for 30 minutes.
  • Bake at 375 for 17-18 minutes. Golden on top. You can do the toothpick test. It shouldn't be sticky, but a bit gooey is alright. They set nicely. 
  • Let them sit for 5 minutes on the cookie sheet / pan. Then place them on a cooling rack to fully cool and set. Once set. Enjoy! 

This is the first time I haven't had flat cookies in a very long time. I've never been able to make the Big-ole bakery style type cookies until yesterday. It could have been a fluke, but I'll take it. These are really yummy. They've got a bit of a crisp on the outside, and thick and a bit chewy / with chocolate chip gooey to them when warm inside. They should keep in an air tight container for a few days. 

Big A Thick Chocolate Chip Cookie inside

You can break or cut them in quarters or however you would like to eat them, if you don't want a cookie this large. Smaller probably best for the whole moderation thing. Do what you feel and enjoy!  May your cookies be a BIG 'OLE THICK CHOCOLATE CHIP COOKIE SUCCESS! 

Big -ole Chocolate Chip Cookies
Big -Ole Thick Chocolate Chip Cookies

3 recipes you can try. A combo of them gave me my first successful Big-ole Thick Chocolate Chip Cookie Win!  

https://www.handletheheat.com/giant-chocolate-chip-cookies/
https://houseofyumm.com/thick-chocolate-chip-cookies/
https://www.sweetestmenu.com/levain-bakery-chocolate-chip-cookies/