Well, here in Indianapolis we all have Indy 500 fever! So I’ve decided to do a Race Day Week series with recipes you can use for your upcoming race day party. (And if you don’t care about race day, these recipes are perfect for Memorial Day festivities as well!)
Monday: Appetizer – The Perfect Deviled Eggs
Tuesday: Entree – Pulled Pork
Wednesday: Sides – Easy Mac & Cheese and Baked Beans
Saturday: Bloggy Roundup – More Recipes and Ideas
I know what you’re thinking — chocolate chip cookies? I can get a recipe from the back of my Toll House chocolate chips. BUT WAIT. Make these and you’ll thank me. These could be the best chocolate chip cookies you ever ever ever eat. Ever.
(Also did I mention these are giant cookies? Cause they are.)
What you’ll need:
(Please note that from here on out my pictures show a WHOLE LOT more ingredients than called for. I was making 3 batches of cookies at one time; something I would not necessarily recommend, as I think it affected the outcome a little. But I digress.)
Cream your butter for a bit and then add your brown and white sugars.
Then mix in your eggs and vanilla.
Then add in your flour, baking soda, and salt.
OK, I’ve been asked a couple times if I use special ingredients for these cookies, even asking if I’m loyal to specific brands. The answer is no. However, I do use finely ground sea salt in all my recipes. I don’t really like regular table salt and I use it more for that reason, but if you need an idea of what I’m talking about I’ve included a picture.
Mix in your chocolate chips. I use milk chocolate. I am one of those weird people who has an overall aversion to plain dark chocolate. Unless of course it is covering a Milky Way Midnight. In which case, yes please, I’ll have another.
Using a large cookie scoop (I use the Pampered Chef version), scoop onto parchment lined baking sheets. If you don’t currently use parchment in your baking, you should start. I can’t sing its praises enough, simply for clean up reasons.
(For reference, the large scoop holds a heaping 1/8 cup of dough.)
I can fit about 6 cookies on a baking sheet at a time.
Bake at 350 degrees F for 12 minutes.
(I know. It doesn’t seem like long enough, but it really gives the cookie the perfect texture.)
Let these cool on wire racks and then serve yourself a modest portion.
(I jest. Maybe don’t eat 6 at a time. 4 would be more reasonable. 🙂 )
Now, if you want to take this dessert REALLY over the top? Serve it up Diddy Riese style.
When I used to live in the Los Angeles area, my friends and I would occasionally drive down to UCLA and buy $1 custom ice cream cookie sandwiches from there. (OK, now they’re $1.50, but who cares.)
Take an ice cream scoop and put a large scoop or two (at this point, who is really counting?) of ice cream on top of one of the cookies.
Take the other cookie and smoosh the ice cream down (technical term, no?).
Chocolate Chip Cookies
1 cup butter, softened
3/4 brown sugar, firmly packed
1/2 cup white sugar
1 tsp. vanilla
2 1/2 cups all-purpose flour
1 tsp. baking soda
1 tsp. salt
8-12 ounces milk chocolate chips
Preheat oven to 350 degrees F.
Cream butter and sugars. Add in eggs and vanilla. Mix in flour, baking soda, and salt.
Stir in chocolate chips.
Take a large cookie scoop (heaping 1/8 cup) and drop onto a baking sheet. Bake for 12 minutes.
Cool on wire racks and resist the urge to eat them all at once.
Stay tuned for another dessert recipe later today!