Big & Buttery Chocolate Chip Cookies recipe are a delightful treat that combines the richness of butter with the sweetness of chocolate chips. The unique aspect of this recipe is its focus on creating larger, butter-rich cookies that offer a satisfying texture and flavor. The use of both brown and white sugar contributes to a perfect balance of sweetness and depth, while the addition of toasted walnuts introduces a nutty complexity to the cookie’s profile.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1-1/2 teaspoons vanilla extract
- 2-2/3 cups all-purpose flour
- 1-1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 package (12 ounces) semisweet chocolate chips
- 2 cups coarsely chopped walnuts, toasted.
- Large mixing bowl
- Small mixing bowl
- Electric mixer or hand beater
- Baking sheets
- Parchment paper or waxed paper
- Airtight container for refrigerating dough
- Wire racks for cooling
Step by Step Instructions:
- Prepare the Dough: In a large bowl, beat butter and sugars until blended. Add eggs and vanilla, and continue beating. In a separate small bowl, whisk together flour, baking soda, and salt. Gradually beat this dry mixture into the butter mixture. Finally, stir in the chocolate chips and walnuts.
- Shaping and Chilling: Shape the dough into balls using 1/4 cupful’s of dough. Flatten each ball to a 3/4-inch thickness, smoothing the edges. Place these in an airtight container, separating layers with waxed paper or parchment. Refrigerate overnight.
- Baking: Preheat the oven to 400° Fahrenheit. Place dough portions on parchment-lined baking sheets, spaced 2 inches apart. Allow the dough to stand at room temperature for 30 minutes before baking. Bake for 10-12 minutes until edges are golden brown (centres will remain light).
- Cooling: After baking, let the cookies cool on the pans for 2 minutes before transferring them to wire racks to cool completely.
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Serve these big and buttery chocolate chip cookies with a glass of cold milk or a cup of your favourite coffee or tea. They are perfect for sharing with friends and family or enjoying as a special treat.
Pros and cons of the Big & Buttery Chocolate Chip Cookies Methods
- Creaming Butter and Sugars: This traditional method of beating butter with sugars until fluffy introduces air into the dough, leading to a lighter texture in the cookies.
- Overnight Chilling: Refrigerating the dough overnight allows the flavours to meld and develop, resulting in a more pronounced taste. It also helps in controlling the spread of cookies during baking, ensuring they retain their shape.
- Gradual Mixing of Dry Ingredients: Adding the flour mixture gradually prevents overworking the dough, which can lead to tougher cookies. This method ensures a tender crumb.
- Baking at High Temperature: Baking at 400° Fahrenheit helps in achieving a crisp exterior while keeping the interior soft and chewy.
- Cooling on Pans then on Racks: Allowing the cookies to cool briefly on the baking pans helps them set without becoming too hard, while transferring to a wire rack prevents excess moisture build-up at the bottom.
- Time-Consuming Process: The process, including creaming the butter and sugars, chilling the dough, and baking in batches, can be time-consuming compared to simpler recipes.
- Precision Required: The recipe demands precision in measuring ingredients, especially the flour, to avoid altering the texture of the cookies.
- Refrigeration Space: The need to refrigerate the dough in a flat layer might require significant space in the refrigerator, which could be inconvenient.
- Oven Monitoring: Due to the high baking temperature, there’s a risk of over-browning if the cookies are not monitored closely.
- Consistency in Size and Thickness: Shaping the dough into evenly sized and thickness balls requires a bit of skill and attention, which might be challenging for beginners.
In summary, the methods employed in the Big & Buttery Chocolate Chip Cookies recipe contribute to the delicious texture and flavour of the cookies but require time, precision, and some baking experience to execute effectively. The methods are designed to optimize the taste and texture but may pose some practical challenges depending on the baker’s skill level and kitchen resources.
Pros and Cons of Big & Buttery Chocolate Chip Cookies Recipe
- Rich Flavour: The combination of butter, brown sugar, and vanilla extract provides a deep, rich flavour that enhances the overall taste of the cookies.
- Texture: The use of both baking soda and eggs in the recipe contributes to a pleasing texture — crispy on the outside and soft on the inside.
- Size and Satisfaction: The larger size of these cookies makes them particularly satisfying, especially for those who love a substantial treat.
- Nutty Addition: The inclusion of toasted walnuts adds a delightful crunch and nutty flavour, offering a nice contrast to the sweetness of the chocolate chips.
- Versatility: This recipe is adaptable; you can experiment with different types of nuts or chocolate to suit your taste preferences.
- Preparation Time: The dough requires overnight refrigeration, which means you need to plan ahead. This might not be ideal for spontaneous baking.
- Caloric Density: These cookies are rich in butter and sugar, making them more calorie-dense, which might be a concern for those watching their calorie intake.
- Nut Allergies: The presence of walnuts makes these cookies unsuitable for anyone with nut allergies, unless you choose to omit the nuts.
- Equipment Requirements: The recipe requires a few specific kitchen tools, like an electric mixer and parchment paper, which might not be readily available in all kitchens.
- Oven Space: As the cookies are larger in size, they take up more space on the baking sheet, which could require baking in multiple batches if you have a smaller oven.
In conclusion, the Big & Buttery Chocolate Chip Cookies recipe is ideal for those who enjoy a rich, flavourful, and substantial cookie. However, it requires a bit of planning and time, and it may not suit all dietary needs or kitchen setups.
Big & Buttery Chocolate Chip Cookies offer a delightful twist on the classic cookie recipe, with a focus on rich, buttery flavour and a satisfyingly large size. The addition of toasted walnuts adds a wonderful texture and flavour depth. Perfect for any occasion, these cookies are sure to be a hit with everyone who tries them.
Big & Buttery Chocolate Chip Cookies
- Mixing bowls
- Electric mixer (optional)
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop or spoon
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semisweet and/or milk chocolate chips
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the flour and baking soda. Set aside.
- In a larger mixing bowl, using an electric mixer or by hand, cream together the butter, granulated sugar, light-brown sugar, and salt until the mixture is light and fluffy.
- Add the vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or spoon, drop generous portions of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centres are still soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
These Big & Buttery Chocolate Chip Cookies are perfect for sharing with friends and family or enjoying as a satisfying treat anytime.