Wannabe Martha

Still trying to figure out which Martha

Happy National Chocolate Chip Cookie Day!!!

on August 4, 2014

I have tons of recipes for chocolate chip cookies, but because I love you all, I’m sharing my favorite recipe with you.

These are eye-ball-rollingly-delicious. I almost always make a double batch (because it’s actually as easy as making a single batch) and then freeze the balls of raw cookie dough. That way, you can pop a couple in the oven when you need some deliciousness and you won’t feel compelled to eat the many dozen that the recipe actually makes. If that doesn’t prove I have your waistline in mind, I don’t know what will.

Jumbo Chocolate Chip Cookies

4 ¼ cups all-purpose flour
1 tsp. baking powder
1 tsp baking soda
1 tsp salt
1 ½ cups salted butter, softened
1 ¼ cups sugar
1 ¼ cups firmly packed light brown sugar
2 eggs
1 Tbsp vanilla extract
2 cups (or 1 12-oz pkg) semi-sweet chocolate chunks or chips
Heat oven to 350˚F.

Combine flour, baking powder, baking soda and salt and set aside.
Mix butter, sugar, and brown sugar in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chunks/chips.
Drop dough by ¼-cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10 to 14 minutes or until light golden brown. DO NOT OVERBAKE. Let stand 1 to 2 minutes. Remove from cookie sheets.
Makes 26 jumbo cookies

Tip: Scoops work well for dispensing cookie dough and making sure they’re all the same size.

Tip: For 2 ½ inch cookies, drop dough by rounded teaspoonfuls, 2 inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until light golden brown – yields @ 4 dozen cookies.

To freeze uncooked dough: line baking sheet with parchment paper. Scoop dough onto baking sheets, just so they balls of dough aren’t touching. Cover with plastic wrap and place in freezer. Once the cookie dough balls are completely frozen, place in plastic freezer bags. To cook frozen dough, place on (parchment-lined) cookie sheets and bake at 375˚F for 10-14 minutes, checking after 10 minutes.

I truly wish this recipe was my own creation, but it’s not. I pulled it off the inside of a box of Land O’Lakes ™ butter. Here’s the link to the recipe on their site (because one must give credit where credit is due, dontcha know.)


(And, no, the Land O’Lakes ™ people didn’t pay me to talk about their butter or their recipe)


8 responses to “Happy National Chocolate Chip Cookie Day!!!

  1. donalgraeme says:

    Highly tempting….

  2. FuzzieWuzzie says:

    Who better to celebrate this holiday with?

  3. FuzzieWuzzie says:

    I know that there is a deeper mening implied but, I am baffled.
    In the meanwhile, enjoy simple pleasures.

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