Kathy says that she loves to bake, and one of her favorite things to bake is a recipe for Giant 3-Chip Chocolate Chip Cookies. "They are huge, not good for you, but completely heavenly," Kathy says. Here's what you need and what to do:
Ingredients
• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 bag (12 ounces) chocolate chips
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. Bake until golden, 15 to 18 minutes.
5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
Kathy says that the key to making these cookies is to have the dough be cold, and not over-handled when you put it in the oven. If it gets too warm, the cookies go flat. Five minutes in the refrigerator before cooking helps. She also rotates the trays halfway through the cooking time.
I tried to make these using all-purpose gluten-free flour and... the result was not good. I did what Kathy said about putting the dough in the fridge first and the cookies still turned out flat. I didn't try it with regular flour because then I would have had to eat the cookies all by myself (not that that's a bad scenario...) so if you use regular flour and have success let me know! Also, if you adapt this to make it gluten-free, let me know, too. I'm sure there are people reading this who are better at the chef know-how than I am. I just assumed that gluten-free flour would do the trick, but sometimes that's not always the case.
And feel free to share with us your favorite cookie recipes (regular and g/f) in the comments section!
Thanks to Kathy for being a part of Cook Scrap Craft this week. Don't forget to visit her blog and Scrapbook.com gallery for lots more inspiration!
Ingredients
• 2 cups all-purpose flour, spooned and leveled
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup granulated sugar
• 3/4 cup packed light-brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 bag (12 ounces) chocolate chips
Directions
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. Bake until golden, 15 to 18 minutes.
5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.
Kathy says that the key to making these cookies is to have the dough be cold, and not over-handled when you put it in the oven. If it gets too warm, the cookies go flat. Five minutes in the refrigerator before cooking helps. She also rotates the trays halfway through the cooking time.
I tried to make these using all-purpose gluten-free flour and... the result was not good. I did what Kathy said about putting the dough in the fridge first and the cookies still turned out flat. I didn't try it with regular flour because then I would have had to eat the cookies all by myself (not that that's a bad scenario...) so if you use regular flour and have success let me know! Also, if you adapt this to make it gluten-free, let me know, too. I'm sure there are people reading this who are better at the chef know-how than I am. I just assumed that gluten-free flour would do the trick, but sometimes that's not always the case.
And feel free to share with us your favorite cookie recipes (regular and g/f) in the comments section!
Thanks to Kathy for being a part of Cook Scrap Craft this week. Don't forget to visit her blog and Scrapbook.com gallery for lots more inspiration!
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