And what could possibly be more alluring than chocolate chip cookies...massive chocolate chip cookies? Instead of breaking teeth, these will only leave a massive crack in any potential diet plans to wear a bikini this summer.
As you can see, they are massive. Thanks to that buxom circumference, there are large amounts of chocolate and nuts (if you so desire) in every bite. But what about that ever important element, the texture? No worries. These chocolate chip Frisbees are heart breakingly soft and chewy. Can you see how thick they are? Normally cookies this thick are too cakey. But these are magic cookies. They have a slight cakiness that is so rapidly overtaken by the gooey chunks of chocolate, you won't even notice, or care. I also added an Une Gamine staple by substituting pure almond extract for vanilla. This, along with the density, offers an almond paste-like flavour. Undeniably addicting. If these were handed out to teenagers, they would be waving around whisks and spatulas at rave parties.
With regards to these cookies, my sister, upon eating her 4th one, asked if crack was the key ingredient. Dieters, beware. Colossal Chocolate Chip Cookies
(recipe adapted from Picky Palate and Cookie Madness)
1 cup (two sticks) unsalted butter, at room temp.
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
1/2 teaspoon of almond extract
3 cups Bread flour (13 1/2 oz)
3/4 teaspoon of salt
1 teaspoon baking Soda
1 1/3 cups dark or bittersweet chocolate chips (I used Ghiradelli 60% Cacao chips)
1 to 1 1/3 cups coarsely chopped pecans (optional)
Kosher (coarse) salt for sprinkling (optional)
In a large bowl, beat butter and both sugars just until they come together. Be careful not to overbeat. Add the eggs and almond extract, beat just until incorporated. In a seperate medium-sized bowl, whisk together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry. Cover the bowl and refrigerate the dough for at least 8 hours (sorry) or overnight.
Divide dough into about 12 mounds, but keep the mounds 'rugged', don't over-work the dough. If the mounds become too soft from the heat of your hands, place them in the refrigerator for about 30 minutes.
Preheat the oven to 350 F. Place the cookies on an ungreased insulated cookie sheet or an upside down rimmed cookie sheet. Sprinkle each cookie with a little kosher salt (if using.) Bake for *15-20 minutes (check after 13 minutes.) The won't look like they are done but if you leave them on the sheet for at least 10 minutes, they will be perfect. These are great as soon as they are cool enough to eat, but they are spectacular the next day! If you can wait that long.
*If you decide to make smaller cookies, be sure to adjust the baking time accordingly.*