Giant Chocolate Chipper Cookies
It's cookie season! Well, let's be honest, here at Open Road House, it's always cookie season.
Welcome to our new recipe & craft tutorial blog - your online resource for everything we share to help you make your home more filled with the things that make you happy. And we're starting it off with one of our favorites - Giant Chocolate Chipper Cookies. Because who doesn't love this all-American treat?
These cookies are soft, thick, and packed full of chocolate. The more the better we say! So here are a few tips before you get started, and, disclaimer, as an Amazon Associate, I earn from qualifying purchases, at no expense to you of course. Product links are paid. Nevertheless, these are the products I use and love:
1. Start with the right tools:
If you can find a baking sheet that is larger than your standard cookie sheet, say around 16" x 22", you can save yourself loads of time when baking by cutting down on the number of batches your recipe takes. This is the cookie sheet we use:
If you haven't gifted yourself a new set of Open Road House silicone spurtles, consider making your time in the kitchen more enjoyable and upgrade your tools to this more versatile set. From separating eggs and getting that last bit of dough out of your bowl to stirring big batches of batter and lifting delicate cookies off the sheet, this set does it all. Seriously. We love it. You can purchase a set on our kitchen products page, or here:
A kitchen scale makes measuring out ingredients faster, with less mess and more accuracy. We love this kitchen scale made by Nicewell. It's simple, sleek, and is able to handle even our largest batches of cookie dough:
2. Cream your butter and sugar for at least 3 minutes, 4 if you can stand the wait! We find that most people stop creaming between 1 and 2 minutes, and that's just not enough to get the fluffiest, crumbliest cookies imaginable. Put in the extra 2 minutes and you'll be amazed at the difference it makes!
3. Add a variety of chocolate chips to make your cookies more interesting! We seriously cannot stress enough how "next-level" your chocolate chip cookies will taste but you won't be able to quite put your finger on why. A variety of chocolate chips is the secret! Start with half semi-sweet and half milk chocolate if you're feeling skeptical, and experiment with dark chocolate chips, chocolate chunks, and chocolate shavings if you're ready to experiment. It's all about your taste and finding the right combination to excite your palette.
4. Watch our tutorial Video! Seriously, we explain it all and walk you through every step of the process. Watch and subscribe to our new YouTube Channel - "On Wednesday We Bake." We'll be posting helpful videos showing you the details of each recipe, every Wednesday. See you there and happy baking!
3/4c. (or 1-1/2 sticks) unsalted butter softened
3/4c. (or 180g) packed brown sugar
1/4c. + 2T (or 80 g) white granulated sugar
2 lg. eggs separated, one white discarded
1/2t. cream of tartar
2t. pure vanilla extract
1t. baking soda
2-1/4c. (or 325g) all-purpose flour
2T. (or 15g) oat flour
Cream butter and sugar until light and fluffy
Beat two egg yolks into wet mixture until combined
Whisk cream of tartar into one egg white until foamy and add to wet mixture along with vanilla
Whisk salt, soda, and flours and add to wet mixture just until combined
Stir in chocolate chips by hand
Preheat oven to 350F
Line large baking sheet with parchment paper
Scoop 2oz. cookie dough (or 3T) onto sheet, fitting 10 piles of dough on the pan
Press dough down and shape into cookie shape, approximately 1/3" thickness
Bake 10-12min. and allow to cool slightly before removing onto wire rack to cool completely
Repeat with remaining dough - yields approximately 20 cookies
Please let us know how they turn out and let us know if there's any other recipes you'd like to see from us!