Giant Milk Chocolate Chip Cookies

September 23, 2011 § Leave a comment

Now that I’m baking/cooking with the main goal of posting recipes, I’m constantly trying to come up with unusual or creative things to make. Pumpkin pie filled cupcakes, cookie filled cookies, single serving apple cobblers and caramel bacon brownies. Not only are these “stunt food” or “food porn” recipes fun to make, they are fun to share, even if you never plan on actually making them yourself.

But since I am baking so much, I don’t buy dessert food anymore. Brad and I are eating these creations, and while Oreo-ception brownies are awesome to eat for dessert three day in a row, and it’s nice to have a freezer full of thin mints, sometimes we just want a good ol’ fashioned chocolate chip cookie.

But we want ours to be the size of a dinner plate.

There's only three left because we ate the rest.

Okay, so they aren’t actually dinner-plate-sized, but they are pretty big. At least six inches in diameter. And full of milk chocolate chips.

I love all kinds of chocolate, but Brad really prefers milk chocolate to the semi-sweet or dark varieties. At a party recently, I told a friend that I used milk chocolate chips in a recipe instead of semi-sweet, and he firmly told me that milk chocolate can’t be used in baking. While milk chocolate is not typically used in baking, there is certainly no rule of the universe forbidding it.

And that’s a good thing. Because these cookies are pretty much perfect. Soft and crumbly and slightly grainy, with sweet, gooey chocolate chips. Great with a glass of milk.

Giant Milk Chocolate Chip Cookies
makes  about 15 giant cookies
adapted from Nestle Tollhouse 

A chocolate chip cookie is never too big.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 package milk chocolate chips

Preheat oven to 350°. Line a large baking sheet with parchment paper or non-stick spray.

In a small bowl, combine flour, baking soda and salt. In a larger bowl, beat butter, both types of sugar and vanilla until well combined. Beat in eggs one at a time. Gradually beat in the dry ingredients until everything is combined. Stir in the chocolate chips by hand.

Using an ice cream scoop or 1/4 cup measuring cup, scoop dough onto the baking sheet, leaving 2-3 inches of space around each scoop. Bake for 11-13 minutes, or until LIGHT brown. Let the cookies cool for 5-10 minutes before removing from baking sheet.


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