It’s the week after Christmas. Your baking marathon has seemingly come to an end. You are ready to put the butter, sugar and flour behind you and start the year off with that same New Year’s resolution to eat healthy. There’s just one problem: you have a cupboard full of half empty bags of various chocolate chips. With this problem I propose a solution: there is still one day left of 2013, so make GIANT chocolate chip cookies with all your leftover chips! Seriously, let’s go out with a bang!
I knew these would be good before I even started checking my chocolate chip levels because the recipe comes from Cinnamon Spice & Everything Nice, the lovely Reeni, who brought us Peanut Butter Banana Chocolate Chip Bread, Peanut Butter and Jelly Bread, and Chicken Cordon Vert Rollups.
I usually have trouble with making GIANT cookies like these. They often spread too much, burn or don’t cook all the way through, but these turned out perfectly. They stayed round with a lovely golden edge and slightly underdone center. If Bob Ross baked, these would be his “happy trees” equivalent. In the land of cookiedom, these would be a gold standard stored in Fort Sugar.
I am not a fan of nuts in my chocolate chip cookies, so of course I took the 1 cup that should have been nuts and redistributed amongst the chips, making it 1 1/4 cup of semi sweet, 1 cup milk and 1 cup white chips.
Because these are jumbo cookies there is a lot of dough involved and it gets thick. I highly recommend a stand mixer on this one, unless you have pipes like Ronda Rousey. Although if you did, you probably don’t eat a lot of cookies, and your spoon or spatula will still break under pressure.
You have to have one of these fresh out of the oven. You absolutely have to! Cookie bliss! The Nestle, Betty Crocker and Pillsbury families all holding hands and singing in unison.
These are best within a day of baking, but I was still craving them and noshing for days after. Keep them in a covered container or Ziploc bag to stop them from drying out. If they do, dunk in milk or hot chocolate because you can. If they don’t dry out dunk them in milk or hot chocolate because.
Jumbo Triple Chip Cookies
by Cinnamon Spice & Everything Nice
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups (3 sticks) butter, softened
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup milk chocolate chips
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 cup chopped walnuts or pecans (optional, if not using, add more chips)
Sea salt (for sprinkling)
Preheat oven to 375° F. Line cookie sheets with parchment paper.
In a large bowl whisk flour, baking powder, baking soda, salt and cinnamon together.
In the bowl of a stand mixer, beat butter with both sugars together on low until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture in short bursts of power, being careful not to let the flour fly out of the bowl. Add chocolate chips and nuts. Mix briefly until incorporated.
Use a cookie dough scoop to place 1/4 cup balls of dough 3 inches apart on cookie trays. Use hands to mold balls into a disc shape. Sprinkle tops with sea salt. Place cookie dough, covered, in fridge between batches.
Bake for 12 – 14 minutes or until light golden brown around the edges. Cool on baking sheets for 5 minutes then remove to wire racks to cool completely.