GUYS, do you remember the holy grail that was premade cookie dough and how it changed your life as a kid? Yeah, I do too.
Premade cookie dough meant fresh baked cookies in minutes, easy clean up, but most important of all was it meant I could bake cookies with my bffs at sleepovers sans parental guidance. Oh, the independence this brought my pre-teen years.
Growing up, my bestfriend Malia always had this giant Costco-sized tub of Nestle cookie dough sitting in the fridge. Late at night, we would find ourselves sitting in her kitchen enjoying seven layer taco dip (also from Costco…), leftovers from CPK, ice cream and milk, and attacking that hunk of dough with two really big spoons.
For those of us who grew up like this and are accustomed to the instant gratitude so much of society revolves around, it’s hard to picture spending an hour whipping up the batter for cookies and then having to wait an entire day (at least) for the cookie dough to rest before getting to bake them in the oven. But I’m promising you right now, you will not regret making these cookies.
This recipe comes to you, courtesy of Scott Lee! He is a fabulous self-taught chef and baker and can make WEDDING CAKES, people. Wedding cakes!! Check him out! Scott also shared with me a great article on the art of cookie making, which you can find here.
Funny story: After Christmas, whenever I’d text Steph to ask if she was hungry and wanted me to get her food she’d respond with, “not really, I just ate a cookie.” And for a few days I thought it was the strangest thing because 1) how can one cookie constitute as a meal and 2) who eats just ONE cookie?! Later, I was getting into the passenger seat of her car when I almost sat on a ziplock bag packed with three giant cookies (girl needs to clean her car!). All I could do was laugh at myself and say “oh, now I get it.”
The best thing about these cookies is that they’re sweet and sea salty with the perfect amount of chocolate chips. They’re also huge, and who doesn’t love a huge cookie. If you’re going to make these–and I suggest you do–then you need to eat one freshly baked and cooled for a few minutes. At this stage, the cookies have this crunchy circumference with a soft, warm and gooey middle and it’s just cookie heaven for your tastebuds.
When Stephanie told me her friend Scott baked them for her, I knew I needed to ask him for the recipe so I could share it here! I haven’t eaten homemade chocolate chip cookies in years, and the experience that was eating this cookie moments after it was pulled from the oven reminded me of why homemade is always better than store-bought. Of course, feeding your nostalgia craving every so often with an easy batch of cookies via premade cookie dough is totally fine. I’m not judging. But never underestimate the power of a homemade chocolate chip cookie. Never.
The Biggest Baddest Chocolate Chip Cookies Around
Recipe makes around 18 5-inch cookies.
2 cups, minus 2 tbsp, cake flour
1 2/3 cups bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup, plus 2 tbsp, granulated sugar
2 large eggs
2 tsp vanilla extract
1 12oz. package of dark chocolate chips (around 60% cacao)
Note: Original recipe calls for 1 1/4 lbs of chocolate discs/feves, which really adds up. I only used one 12 oz. bag and the cookies still had plenty of chocolate chips in them!
1. Sift the cake flour, bread flour, baking soda, baking powder, and salt together in a mixing bowl. Set aside.
2. In a stand mixer, cream the butter, light brown sugar, and granulated sugar together until light and fluffy. Add in the eggs, one at a time, making sure each is fully combined. Turn the mixer down to the stir setting and add in the vanilla extract.
3. Slowly incorporate the dry ingredients into the wet, adding in several additions. Mix till well combined. Pour in the dark chocolate, making sure none of the pieces break while being stirred in. Remove the bowl from the mixer and cover in plastic wrap. Refrigerate for 24-36 hours, or for up to 3 days.
4. Remove the dough from the refrigerator ahead of time and let defrost a bit before scooping. Preheat your oven to 350F.
5. Line a baking tray with parchment paper or silpat. Use an ice cream scooper to lay out golf ball sized mounds onto the baking tray. Sprinkle a pinch of sea salt on the top of each mound. Bake for 18-20 minutes, until golden brown around the edges. After removing from the oven, transfer to a cooling rack and let cool for 10 minutes. Scoop out another batch of cookies onto the baking tray and repeat as desired.
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