I still have one last Bread-buary! post on the way, but to tide everyone over, I have another cookie recipe.
So what does this cookie recipe have that’s different from my other cookie recipe? Well, the fact that it’s really, really chewy. No kidding. And it makes ginormous cookies.
As is commonly the case, I came across this particular recipe while planning to entertain some guests. Since February was over, I decided to take a little break from making bread. Not that that is really happening since it seems I’m still making bread every week. Anyway, since I was self-imposing a break from making bread, I wanted to make something sweet and simple . And I found this little gem: Best Big, Fat, Chewy Chocolate Chip Cookie from Allrecipes.com.
You will notice that I made some changes to the posted recipe. Don’t worry though, these cookies are still as chewy and wonderful as intended. 🙂 This recipe makes really big cookies, but you can also portion them out into smaller ones to make a ton of them. Just adjust the baking time accordingly.
- 2-1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1-2/3 cups packed brown sugar
- 1 tbsp vanilla extract
- 2 eggs
- 1 cup dark chocolate chips
- 1 cup chopped toasted walnuts
Preheat the oven to 325ºF (165ºC).
In a large bowl, whisk together the melted butter and sugar until fluffy. Whisk in the salt, vanilla extract and eggs.
Sift the flour and baking powder into the wet ingredients. Blend until there are no lumps remaining. The dough should be wet and flowing slightly.
Fold in the chocolate chips and walnuts.
Drop cookie dough 1/4 cup at a time on a greased cookie sheet (I prefer to line mine with parchment paper). Provide about 3 inches of space between each cookie.
Bake the cookies in the preheated oven for 15 to 17 minutes, or until the edges are slightly browned. The center should still be fairly soft.
Cool the cookies for 5 minutes on the sheet, then transfer onto a cooling rack.
You should get more than a dozen cookies from this recipe. The trick is to keep that number from going to zero in less than an hour. 🙂