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Chocolate Chip Cookies
Prep Time
15
mins
Cook Time
18
mins
Total Time
33
mins
Crispy, gooey, jumbo twist on the traditional chocolate chip cookie.
Course:
Dessert
Cuisine:
American
Servings
:
10
-12 cookies
Author
:
Adapted from a recipe by Sarah Kiefer
Ingredients
2
cups
all purpose flour
1/2
teaspoon
baking soda
3/4
teaspoon
salt
2
sticks unsalted butter
room temperature
1 1/2
cups
granulated sugar
1/4
packed brown sugar
1
large egg
1 1/2
teaspoons
vanilla extract
2
tablespoons
water
6
ounces
bittersweet chocolate
chopped
aluminum foil
to cover baking tray
Instructions
Preheat oven to 350 degrees
Cover baking sheet with the dull side of aluminum foil.
Whisk flour, baking soda and salt in a small bowl and set aside.
In a stand mixer, beat the butter until creamy, add the granulated and brown sugars and beat until light and fluffy (about 3-minutes).
Add the egg, vanilla and water and mix to combine.
Add flour mixture and mix. Add chopped chocolate and mix on low.
Measure 1/3 cup of dough for each cookie ball. Place 4 dough balls per cookie sheet and freeze for 15 minutes before baking.
Place chilled baking sheet in the oven and bake for 10 minutes.
Lift baking sheet and bang it directly onto the oven rack.
Repeat pan banging every 2 minutes.
Bake 16-18 minutes total time until the cookies have spread and edges are golden brown and centers are lighter and not fully cooked.
Transfer the sheet to a wire rack and allow to cool completely before removing cookies from the pan.
Place two cookies in goodie bag with handcrafted tag for delicious gift giving.