The Biggest, Thickest Chocolate Chip Cookies of Your Dreams
These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
4 cups cake flour (450g)
2 Tablespoon cornstarch
2 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 cup semisweet chocolate chips (see note) (340g)
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
Mixing bowls (Affiliate Link):
Electric mixer (Affiliate Link):
Baking sheet (Affiliate Link):
Ice cream scoop (Affiliate Link):
Kitchen Scale (Affiliate Link):
Instructions
00:00 Introduction
00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
02:25 Add eggs and vanilla extract and stir well.
03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
05:15 Gradually add dry ingredients to wet, stirring until completely combined.
06:45 Add chocolate chips and use a spatula to fold in until well distributed.
08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Notes
Flour
I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
Storing
Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months.
Facebook:
Instagram:
Pinterest:
Email List:
Watch: TODAY All Day - Oct. 24
Watch TODAY Show favorites, celebrity interviews, show exclusives, food, recipes, lifestyle tips and more on TODAY All Day, a streaming network from TODAY.
» Subscribe to TODAY:
» Watch the latest from TODAY:
About: TODAY brings you the latest headlines and expert tips on money, health and parenting. We wake up every morning to give you and your family all you need to start your day. If it matters to you, it matters to us. We are in the people business. Subscribe to our channel for exclusive TODAY archival footage & our original web series.
Connect with TODAY Online!
Visit TODAY's Website:
Find TODAY on Facebook:
Follow TODAY on Twitter:
Follow TODAY on Instagram:
#TODAY #TODAYAllDay #Entertainment
Homemade Peppermint Patties Recipe
These homemade Peppermint Patties are a delightful holiday treat that everyone loves. These patties have a creamy sweet peppermint center with a semi-sweet chocolate coating. They only require five simple ingredients, and they make for such wonderful holiday gifts.
RECIPE:
ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Butterball Cookies
On cook with adam, Adam shares his recipe for Butterball cookies, perfect for the holiday season and Christmas!
TO DOWNLOAD RECIPE:
Healthier Sweet Potato Casserole Video 2
4 Big Large Sweet Potatoes- Baked in the skin,then take off skin when done cooking,and just you the sweet potato and mash it)
2 tablespoons Butter
1 teaspoon Cinnamon
1/2 cup unsweetened silk vanilla almond yogurt
1/2 teaspoon vanilla extract
2 to 3 tablespoons of whipping cream
pinch of salt
2 tablespoons Sukrin Gold Brown Sugar(you can put more if you want it sweeter)
1 beaten egg
Topping:
2 cups whole Pecans
2 tablespoons Sukrin Gold Brown Sugar(you can put more if you want it sweeter)
1/2 cup carb quick
1 teaspoon Cinnamon
1 tablespoon Butter
NOTE: 4 cups Butternut squash (peeled, cubed),1 medium head Cauliflower (chopped into florets),and steam and all pureed(if you don't want to use sweet potatoes)
Put all topping ingredients into food processor or mini chopper and pulse till crumbs ,and set aside.
Next put mashed sweet potatoes ,butter, sukrin gold brown sugar, salt, yogurt ,salt, vanilla, cinnamon in a large mixing bowel and mix.
Next add whipping cream ,beaten egg ,and mix till everything is combined.
Put filling into a sprayed or buttered 2 qt. baking pan. Spread out evenly.
Top with the topping evenly.
Bake in a preheated 350 degree oven for 30 to 40 minutes.
Note I didn't use all the topping!
Thank you loyal subscribers. Special thanks Patreon Subscribers.
For the Simply Sara Facebook Community, visit:
For my Facebook Tupperware Group, visit Sara's Little Tupperware Nook:
My 24/7 Tupperware Consultant Page:
To support me on Patreon:
Mailing Address:
Sara Potter
P.O. Box 1146
Louisa, Kentucky 41230
Cooking With The Crew: Lisa Pompeani’s Butterball Cookies!
Celina Pompeani is Cooking With The Crew for Christmas in July with her mom's Butterball Cookie recipe!