Back-to-school treat: Oversized chocolate chip cookies
Today’s back-to-school cookie recipe is by Vanessa from I Never Grew Up. I’m super excited about today’s cookies because I’ve been wanting to try this chocolate chip cookie recipe for a really long time. I’ve heard Vanessa tout it is THE BEST chocolate chip cookie but have yet to sample one. Finally, my dream has come true. We’ll be making these cookies this weekend for sure.
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Does your husband make the best cookies in the whole wide world? Oh wait, THAT IS ME. How many times has he made them during this last pregnancy of mine? I refuse to answer. All I know is my name is Vanessa and I emotionally eat my husband’s amazing cookies. And he continues to make them to survive this last pregnancy of mine. Also I would not follow me on instagram because then you will really see how often he makes them for me.
It has gotten to the point that when I see other recipes on Pinterest, or on someone else’s blog, or even when someone alerts me that they have finally found *the* chocolate chip cookie recipe…that I scoff, I get angry, I can’t believe they would even spit in my face like that!
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If you want the best oversized, bakery-style perfection in a chocolate chip cookie…THIS is what you need to be doing. Not the silly other attempts you see out there. Believe me, this even started a Chocolate Chip Cookie War with my extended family last summer.
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The pictures in this post are of the two last times we made them—one time with chocolate chips, the other time with mini M&M’S. Also we use fresh eggs, a higher quality of butter, and organic raw sugar. Gotta step up your quality ingredients if you want the best of the best. We have had to make them while visiting people in their kitchens with just average ingredients—and they are still better than YOURS for sure.
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There is one thing I will bet on with my my whole life, one statement I will always say with conviction and pride: MY HUSBAND DOES IN FACT MAKE THE BEST CHOCOLATE CHIPS COOKIES!
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Oversized Chocolate Chip Cookies
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 T vanilla extract
1 egg
1 egg yolk
Just under 2 cups of semisweet chocolate chips (or M&M’S or milk chocolate or whatever your little heart desires, but I would do semisweet for sure when making them for the first time)
Preheat the oven to 325 degrees.
Sift together the flour, baking soda and salt, set aside.
In another bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy.
Combine both bowls of ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Pam your cookie sheets and get your cooling racks ready! Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Let me show you this step so you can see how you actually use a 1/4 measuring cup and how to space them:
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Bake for 12 to 14 minutes in the preheated oven, or until the edges are lightly toasted. We always like them just a TOUCH underdone. Cool on baking sheets for a couple minutes and then put them on your wire cooling wracks to cool completely.
Yield: 1 1/2 dozen
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 Name: Vanessa BrownBlog: I Never Grew Up Twitter: @inevergrewup Facebook: Facebook.com/INeverGrewUpBlog Pinterest: Pinterest.com/inevergrewup/ Mom to four girls under 6, Homeschooler, Costa Rica Dweller, sometimes Blogger. And when I get some free time, I would love to have some hobbies in these bios of mine. |
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Previous back-to-school treats:
- Chocolate marshmallow cookies from Oh Sweet Basil
- Black forest cookies from Cafe Johnsonia
- Peanut butter & jam oatmeal thumbprint cookies from Foodie Crush
- Cherry chocolate chip oatmeal toffee cookies from Barbara Bakes
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You can read more about the inspiration for this site 
this is the second choc chip cookie recipe encounter in about a week that suggests melted butter…have you tried these, Em?
well…from your blog to our oven…we WILL have to try this out.
enjoying your cookie week!
~j
[Reply]
Emily Hill Reply:
August 31st, 2012 at 10:35 am
I haven’t but it’s on my list of things to do (bake) this weekend. And it’s very near the top, believe you me.
Emily Hill´s deep thought ~ Back-to-school treat: Cherry chocolate chip oatmeal toffee cookies
[Reply]
When you melt butter in a cake or cookie recipes it is the….dissolved sugar method. Which affects the Gluten formation, texture, moisture, and rise in cookies. I want to try it in a cake! I heart that there is an amazing Nigella Lawson chocolate cake recipe that does the melted butter thing. I want to try it this weekend and see how it turns out.
vanessa´s deep thought ~ Costa Rica Update #3
[Reply]
Emily Hill Reply:
August 31st, 2012 at 10:36 am
I also want to try that chocolate cake this weekend, so let me know when it’s cooled and frosted. ;)
Emily Hill´s deep thought ~ Back-to-school treat: Peanut butter & jam oatmeal thumbprint cookies
[Reply]
I DID NOT give out permission for this recipe to be shared. You’ll be hearing from my lawyer, my pastor, 3 character witnesses, and my Rottweiler.
Ty Brown´s deep thought ~ Electric Dog Training Collar Lie #412
[Reply]
Emily Hill Reply:
August 31st, 2012 at 10:36 am
I’m not sure which scares me more, hearing from your character witnesses or your Rottweiler.
Emily Hill´s deep thought ~ Back-to-school treat: Black forest cookies
[Reply]
Great. Now I’m hungry. LOL. Those cookies look delish. If I baked, I would so make them. LOL.
Alicia @MommyDelicious´s deep thought ~ Precious Moments
[Reply]
Emily Hill Reply:
August 31st, 2012 at 10:36 am
If you lived closer, I’d bake them for you. ;)
Emily Hill´s deep thought ~ Back-to-school treat: Chocolate marshmallow cookies
[Reply]
Is there really such a think as over sized cookie :) Great looking one! Have a great weekend.
P.S. I am having a 20% sale in my store!!
Delishhh´s deep thought ~ A Celebration with Rolo Pretzel Turtles and Giveaway + 20% Off
[Reply]
Emily Hill Reply:
August 31st, 2012 at 1:57 pm
I think there is–and we’re going to try it today!
Emily Hill´s deep thought ~ Called to Surf at The Gateway in Salt Lake City
[Reply]
Ok, she wins. Those cookies looks blasted amazing. MMMMMMMM COOKIES….
[Reply]
Emily Hill Reply:
August 31st, 2012 at 1:57 pm
Care for some? We’ll be making these TODAY.
Emily Hill´s deep thought ~ A children’s virtual art exhibit
[Reply]
I am making these as I write this. I have learned in Utah, especially Provo, that melted butter does not work and only makes the cookies run while baking making a very flat cookie. I put more flour in mine because the batter was too runny when it was prepared so I hope it comes out alright.
Kami´s deep thought ~ Emma’s in Kindergarten
[Reply]
Emily Hill Reply:
September 1st, 2012 at 9:00 pm
Let me know what you think after trying the recipe. I’m in Sandy and we had them turn out just fine with melted butter. I’d love to hear how yours turn out!
Emily Hill´s deep thought ~ Back-to-school treat: Oatmeal cookie pies
[Reply]
vanessa Reply:
September 2nd, 2012 at 2:45 pm
Kami
We live in Utah, for lots of recipes you are right I have to add more flour. Don’t to this one though! And do the melted butter or it won’t turn out. I promise promise.
vanessa´s deep thought ~ Adventures in Homeschooling September 2012
[Reply]
Kami Reply:
September 3rd, 2012 at 1:31 pm
I actually had to add flour because it was so runny that the cookies wouldn’t even set. They just ran out of the 1/4 cup. I added 1/2 cup of flour and let me tell you these cookies were amazing!!!! We had a friend come over for games and he said they were the best cookie ever. I thought they tasted just like a Mrs. Fields type of cookie. Yum! I was only able to make 12 giant cookies though.
Kami´s deep thought ~ Emma’s in Kindergarten
[Reply]
I just finished making these — they’re really good! I ended up having to bake them for more like 16 minutes. I love how it’s crunchy on the outside and chewy on the inside! So yummy!
Alisa´s deep thought ~ It’s a girl!
[Reply]
Emily Hill Reply:
September 2nd, 2012 at 3:14 pm
I think we’ll try a minute or two longer. Ours were a bit too undercooked in the center. Love crispy edges with a chewy center!
[Reply]