Mixing up a batch of chocolate chip cookie dough is quick and easy, but dividing the dough into cookies, and then rotating the cookie sheets in and out of the oven to bake 5 dozen cookies can be a time sink. So I just make 2 big cookies, and bake them at the same time. From start to cookies takes about 30 minutes. I started making the “big cookies” when Thomas had a bunch of his friends over to the house. Pizza and soda are fine, but the big cookie is a serious winner. Sometimes they cut it into neat squares, but other times they just stand around the kitchen island and tear off pieces. I keep chocolate chips on hand at all times now, just in case.
But I’m posting this during the Covid 19 social distancing. So I won’t have a group of teenagers standing around the kitchen island and digging into a big cookie anytime soon, unless you count my 4 boys. They’re eating literally everything in sight, and we’re supposed to be minimizing trips out of the house, including trips to the grocery store. Next time the Oreos run out, which should happen within hours, I’m going to try to get them to make their own cookies. This quick method should be within their abilities.
The recipe below is the one on the back of the Nestle Toll House chocolate chip package. It can be made a little healthier by using some canola oil in place of some of the butter. Grandma Gunda always insisted that chocolate chip cookies be baked only with real butter, and I’ve never dared to leave out the butter all together. These are definitely my all-time favorite cookies. They’re my dad’s favorites too – so much so that he has been known to bake them for himself, and request them as Christmas cookies.
Big Chocolate Chip Cookie
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter melted (or ½ butter and ½ vegetable oil)
- 2 eggs
- 1 teaspoon vanilla
- 1 12 oz. package semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl, combine flour, granulated sugar, brown sugar, baking soda and salt.
- Add butter, eggs and vanilla, and stir until well combined.
- Fold in the chocolate chips until they are evenly distributed.
- To bake, divide into individual cookies by dropping rounded tablespoon-full mounds onto an ungreased or parchment lined cookie sheet.
- To make the “big cookies”, divide the dough onto 2 cookie sheets, and spread the dough into 2 large cookie shapes, each about 12 inches in diameter and just over ¼ inch thick.
- Bake individual cookies for 9-11 minutes, and the “big cookies” for 11-13 minutes.
- Alternately, you can make cookie bars by pressing the dough into a 9 x 13 in. baking dish and baking for 30 minutes.
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