Big Chocolate Chip Cookies

January 24, 2013

IMG_0388I have been spending a lot of time lately on the internet trying to copycat Carol’s Chocolate Chip Cookie.  Have you ever tried one?  They are amazing.  My husband still swears by my original chocolate chip cookies, but Carol’s are in a league all their own.  They are big and dense and practically a meal in itself.  These cookies above are the closest I’ve gotten, and definitely worth sharing with all of you:)

Big Chocolate Chip Cookies
I am going to give you measurements using measuring cups and ounces (kitchen scale), I used a kitchen scale for the first time to be as accurate as possible. This is also a double recipe, I always double my cookie recipes!!!
  • 2 cups minus 2 tablespoons cake flour (17 ounces)
  • 1⅔ cups bread flour (17 ounces)
  • 2½ tsp. baking soda
  • 2½ tsp. baking powder
  • 3 tsp. kosher salt
  • 5 sticks unsalted butter
  • 2½ cups dark brown sugar (10 ounces)
  • 1 cup plus 2 tablespoons sugar (8 ounces)
  • 4 eggs
  • 5 tsp. vanilla paste
  • 40 ounces semi sweet chocolate chips
  1. In a large stand mixer cream butter and sugars on high speed.
  2. Add eggs and vanilla.
  3. Reduce speed to low and add dry ingredients.
  4. Fold in chocolate chips.
  5. Store in refrigerator for 48 hours!!!
  6. Preheat oven to 350 degrees.
  7. using a 3½ ounce ice cream scoop, place six large cookie dough balls on parchment lined baking sheet.
  8. Bake for 9-10 minutes, cookies will look a little wet in the middle.
  9. Let cookies cool on cookie sheet 2 minutes (they will continue to cook).
  10. Place a couple sheets of parchment paper or Reynolds wrap on counter top and transfer cookies to cool completely.


Slightly adapted from the New York Times chocolate chip cookie recipe

Share the love!