Harper and I made these HUGE cookies from Sally’s Baking Addiction yesterday. This is the second batch of jumbo cookies we’ve made in the last week (#quarantine) and these were way better than the first version we made. That extra egg yolk makes all difference in the world.
Side note: I love getting recipes from Sally’s Baking Addiction, because in her posts, Sally lists what each ingredient does and give some notes about each step, so definitely don’t just blow past that. Or at least come back to it while your cookies bake.
These were so fun to make! First of all, they’re ginormous – like a batch only makes six cookies – and they were easy enough for a toddler to help. She mixed dry ingredients. She dumped chocolate chunks and sprinkles – some even went into the dough.
Speaking of sprinkles, we added an entire jar of sprinkles, because it was Friday and because we had them. I started at half a jar and it just didn’t seem like enough, so we took a vote and added the rest of the jar.
The best part of these? We went from no cookies to giant cookie party in under an hour. Including letting them cool. Okay, they barely cooled. Who can let cookies fully cool before eating them? And why would you? I mean, have you had a gooey melted chocolate chip? I’ll take that over a cooled cookie any day of the week.
I digress.
The point is, we went from no cookies to six extra large cookies in under an hour. Bless.
I only made a couple very minor tweaks to Sally’s recipe. Her recipe says to put two dough balls on each cookie sheet, but I took a risk and put three on a cookie sheet and put both cookie sheets in the oven at once, so they were all done at the same time. If you do this, just make sure that your racks are evenly spaced in the oven so you get good air circulation around both pans. You don’t want one to be at the top of the oven and one right in the middle or your pans two inches apart or you’ll end up with one pan burnt and the other under-baked.
I did not smoosh or flatten my cookies at all. Just big old round dough balls and everything turned out fine.
Like I said earlier, I added one entire jar of sprinkles. We’re just making our own fun over here.
I used chocolate chunks instead of chocolate chips, because I only had dark chocolate chips and it didn’t feel right to mix dark chocolate and sprinkles. But what I think would have been really fun is to use mini chocolate chips and form these into balls and roll them in mini chocolate chips and extra sprinkles.
…next time.
Here’s a link to the original recipe – Sally’s Baking Addiction – 6 Giant Chocolate Chip Cookies.
And here’s my reiteration of it.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 3/4 cup unsalted butter at room temperature
- 3/4 cup packed brown sugar (I used light brown sugar)
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup sprinkles
Directions
- Preheat oven to 350* F.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.
- Cream the butter, brown sugar, and granulated sugar in the bowl of a stand mixer with a paddle attachment or in a large bowl with a hand mixer until the color has lightened and the mixture is fluffy.
- To the butter/sugar mixture, add the egg, egg yolk, and vanilla and mix until it’s smooth.
- Add the flour mixture to the egg/butter/sugar/vanilla mixture and beat until it’s just combined. This dough is pretty dry, so I ended up working it together with my hands, kind of like kneading bread dough.
- Mix in chocolate chips and sprinkles.
- Divide the dough into six equal portions and form them into balls. Put three dough balls spaced about 4 inches apart onto two baking sheets (I always line my cookie sheets with parchment paper).
- Bake 20-25 minutes until the edges and top are slightly browned.
- Remove from the oven and let them cool on the pan for about 15 minutes, so they don’t fall apart when you transfer them to a cooling rack to finish cooling.
