Cookie Time: Giant Chocolate-Chip Cookies

We first made these cookies as a science-fair project. The experiment tested how cookies would come out if you used baking soda vs. baking powder in a cookie recipe. Your choice of leavening agent (baking soda or baking powder) will determine whether your cookie is puffier or flatter. Use at least 1/2 teaspoon baking soda in this recipe, making up the rest with any combination of baking soda and baking powder. If you desire a flatter cookie, use a full teaspoon of baking soda. As photographed, I used 1/2 tsp soda and 1/2 tsp powder.

This is an excellent recipe to make with kids. Unlike many cookie recipes, the dough is easy to work with–no stand mixer required.

This recipe doubles well.

Giant saucepan CC cookies 2

GIANT CHOCOLATE-CHIP COOKIES

DSC_0062(1 dozen)
1 stick butter, cut into 8 pieces
1/2 cup brown sugar
1/3 cup sugar
1 egg
DSC_00631 tsp vanilla
1 1/2 cups flour
1 tsp (baking soda/baking powder–SEE ABOVE)
1/2 tsp salt
1 cup chocolate chips

DSC_0068
1.Melt butter in saucepan.
2. Stir in both kinds of sugar.
3. Let cool 5 minutes.
4. Stir in egg and vanilla.
5. Stir in flour, baking soda OR baking powder, and salt.
DSC_00696. Make sure dough is cool.
7. Stir in chocolate chips.
8. Measure scoops of dough onto prepared baking sheet, covered with Silpat or parchment–1/4 cup dough per cookie (2 ounces if you’re weighing the portions).
9. Bake 12 minutes at 350.
10. Allow to cool on pan at least 5 minutes before removing to rack.

Giant saucepan CC cookies 1

LABEL giant saucepan cc cookies 12 svg

Advertisements

2 comments

Comments are welcome!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s