Huge Bakery Style Chocolate Chip Cookies

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One thing that I really love doing is making homemade gifts for occasions like Mother’s Day, Father’s Day, birthdays. Since my love is mainly in my stomach the kitchen,  lots of times the gifts end up as baked goods. I get the joy of baking and the recipient gets the joy of eating the creation. I’ve been holding this recipe for a week or so to keep from ruining the Father’s Day surprise. Now that we’re safely past, I can finally share.

This year I decided to surprise Dad with chocolate chip cookies. Of course, I couldn’t settle for any old chocolate chip cookie. These were massive and not Questified in any way. The Kid and I had to taste test one or two to make sure they were up to the gift giving standards. I couldn’t have Dad choke down dry, flavorless cookies. These passed the test with flying colors and were.totally.ahhhhhhmazing!

Like hurry and make these and then hide them before anyone else knows they exist amazing. So go. Make them now. And don’t blame me if you eat them all. You’ve been warned. 😉 Thankfully I immediately boxed the rest up and dropped them at the post office before they disappeared. It was a close call though.

Huge Bakery Style Chocolate Chip Cookies Bakery Style Chocolate Chip Cookies

  • 3/4 cup butter flavored crisco
  • 1 cup packed brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 egg yolk
  • 2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup mini chocolate chips

Preheat your oven to 325 degrees and line cookie sheets with parchment paper or lightly spray with non-stick spray.  Mix the crisco, brown sugar and white sugar in a large bowl until well blended. Add the almond or vanilla extract and the egg and yolk, and blend until creamy.

Add the flour, baking soda, and salt and mix well. The batter will look dry at first but then will soften a bit as you mix and come together.  Add in the chocolate chips and incorporate them. Drop by 1/4 cup spoonfuls onto the prepared cookie sheets. Leave about 3 inches between each cookie. I used a batter scoop that I got a long time ago from Pampered Chef for this. It resembles an ice cream scoop.

Bake the cookies for about 15 minutes at 325 degrees. Remove from the oven just when the edges start to brown. Once I took them out, I smooshed them down slightly to flatten them. Let them cool on the cookie sheets completely before removing. Store in an air tight container for up to a week. Yeah, right. Good luck there.

Makes 18 large cookies at approximately 245 calories each – 3g protein, 33g carbs, and 12g fat.

These are the real thing. They are big. They are joyous with a glass of milk. 🙂

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