There are a lot of great cookie recipes out there, but few that have ever really “wowed” me. This is one of them. Literally every time I make these, I have to fight myself from eating every single one as I shovel them off the pan to cool. Not to mention the comments I get when I serve them at get-togethers. So trust me when I say, you’re DEFINITELY going to want to try these.
The original recipe came from Our Best Bites, which is pretty much my favorite cooking blog ever–but I modified it a bit, and I have to say, the finished product is… Well… Even more awesome.
So, without further ado…
Preheat your oven to 325°F (this is where I also put my stoneware cookie sheet in the oven to preheat, but you can also line a regular cookie sheet with parchment paper and set it aside).
Get out a large mixing bowl (or stand mixer, if you have one), and cream together the following until light and fluffy:
1 cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup white sugar
Then add the next ingredients and combine:
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
Now the dry ingredients (next), you’re technically supposed to mix in a separate bowl first, and then combine with the wet ingredients… But honestly, in the interest of not making so many dirty dishes, I’ve just piled them all into the same bowl and then mixed with the paddle attachment on my stand mixer, and I’ve never had any problems. Just make sure they’re really well combined (or else you’ll end up with pockets of baking soda/powder/salt, not nice):
2 cups all-purpose flour, lightly spooned and leveled (again, I always use King Arthur Flour–gives the best product)
1 cup oats (quick-cooking oats recommended but not necessary–I’ve made it with the old-fashioned ones every time)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt (or 3/4 teaspoon table salt)
And last, but certainly not least–gently add these:
1-1/2 cups semi-sweet chocolate chips
1-1/2 cups white chocolate chips
(I use Nestle Toll House for both of these–you can reduce it to 1 cup of each if you don’t want quite as much chocolate.)
Grab your prepared cookie sheet (or preheated baking stone from the oven), and drop 1/4 cup scoops of cookie dough onto it–you can use a 1/4 cup ice cream scoop if you have it, or just a 1/4 cup measure if you don’t (like me). You should have about 6 giant cookies per sheet–this recipe makes a total of 18 cookies.
Now pop that sheet in the oven and bake for 12-15 minutes, or until they begin to turn light brown around the edges. I honestly just hover over my oven for the last several minutes of bake time and take them out when there’s the first hint of brown. You want them to be chewy when they cool, but not doughy and not hard, so just make sure the center is set and the edges are starting to turn when you take them out.
Let sit on cookie sheet for 5 minutes, then transfer to a wire cooling rack.
I dare you to let them cool completely. Double dare.
What is your favorite cookie recipe? Post your comments below–I’m always looking for new ones to try. :)