• Parker Verboom

Jumbo Chocolate Chip Cookie Recipe

These jumbo chocolate-chip cookies are probably one of my favourite things to bake. They’re great to bring in your lunch or have as a desert. They’re as basic as chocolate chip cookies get, only bigger. I also found that they’re great to make ice cream sandwiches with, due to the sheer size of one of these things. Or, you could just eat the cookie-dough raw like everyone else (though I wouldn’t recommend this. Do it at your own risk. If you really just want raw cookie-dough, at least take the egg out before doing so. Still, consume at your own risk. Please don’t hold me responsible for giving you salmonella.) I based this recipe off of one from a childhood cookbook. This recipe will make 1 ½ dozen giant chocolate chip cookies. Ingredients: - ¾ cup granulated sugar - ¾ cup packed brown sugar - 1 teaspoon vanilla - 1 cup butter, softened (can be substituted with margarine) - 1 egg - 2 ¼ cups of white flour - 1 teaspoon baking soda - 2 cups Milk Chocolate Chips 1. Preheat the oven to 375 degrees Fahrenheit (190 Celsius). 2. In a large bowl, combine both sugars, butter (or margarine), vanilla and the egg with either an electric mixer, spoon or fork (either method works) until the ingredients are well combined. 3. Stir in the flour and baking soda. Afterwards, add the chocolate chips. 4. On an ungreased cookie sheet, drop the dough by ¼ cupfuls, about 3 inches apart from each other. 5. Bake for 12 to 15 minutes, until the edges are set (centers will still be soft, don’t worry about it) 6. Remove from baking sheets to cooling racks; let cool for a couple of minutes. Best served warm, maybe with a glass of milk.