Giant 6oz Chocolate Chip Cookies | Recipeish | Gustus Vitae
This recipe is a riff on Serious Eats' 'Super-Thick Chocolate Chip Cookies' - we made some tweaks like an extra egg, a shorter cooking time for a gooey cookie, and of course, loaded up the dough with a couple of our favorite infused cane sugars to make this impossible cookie somehow even more rich. Make no mistake - these cookies are gigantic. Make this recipe at your peril.
- Yield: Makes around 10 Giant 6oz cookie
- Time: Around 2 hours + and overnight in the fridge
- Storage Notes: Can be kept in a tupperware container for up to 3 days
- Difficulty: easy
- 3 eggs
- 2 1/2 cups plain flour
- 1 1/2 cups white chocolate chips
- 1 cup semi sweet chocolate chips
- 1 cup walnut bits
- 1/2 Cup light brown sugar
- 1 full tin Vanilla Nutmeg Cane Sugar
- 1 full tin Salted Chocolate Cane Sugar
- 2 tsp Probiotic Ocean Salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 Cup unsalted butter
- In a stand mixer (this mix is just too firm to do properly by hand), combine brown sugar, Vanilla Nutmeg Cane Sugar, Salted Chocolate Cane Sugar, Probiotic Ocean Salt, baking soda, baking powder, and room temperature butter.
- Mix on low/medium until well combined, about 5 minutes, then crack all three eggs in, and mix on medium for a further 3-4 minutes. Reduce speed, and sift in flour.
- Wait until flour is fully integrated, then add in white & semi-sweet chocolate chips and walnuts, and continue mixing another 4-5 minutes. It should seem like your mix is mostly chocolate chips: this is good.
- Using a small scale if you have one, measure each out into 6oz portions. If you don't have a scale, think about the size of an ice cream scoop.
- Roll each into smooth balls (albeit with some chunks poking out), and arrange on a large plate or baking dish. Cover with saran and give them the night off in the fridge: this gets everyone real familiar and deepens the flavor.
- When you're ready, preheat oven to 350F, and either line a baking dish with parchment paper or give it a light spray with cooking oil.
- Arrange dough balls - leaving them as balls - on the tray, with around 2.5" between them. They'll spread out, but not too much. We find around 6 a tray is perfect.
- Bake between 20-25 minutes, depending on your preferred ratio of crunch to chew.
- Allow to cool, and devour with a equally giant scoop of ice cream of big cold glass of milk. If you can manage to save some for tomorrow, reheat them to their appropriate gooey excellence by popping them in an oven preheated to 350 for 5 minutes.