A good chocolate chip cookie is hard to come by, because they’re all unique; thin and crunchy, big and dense, airy, or oozing with melted chocolate chips. The versatility of a chocolate chip cookie is what makes them popular. It’s a classic that can be transformed in a number of ways from fillings to flavors.
This specific recipe was shared by Chef and Content Creator “heitzeats” on Instagram, who claims to be “Home of the huge cookie method.” This claim proved to be accurate, as these cookies are ginormous if shaped so.
To start the baking process, preheat the oven to 350 degrees Fahrenheit. It’s helpful to prepare a cookie sheet with parchment paper before you start mixing your dough.
For this recipe you will need:
- 2 sticks butter (softened)
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 cups flour
- 1 tsp. baking soda
- A splash (around ⅛-¼ tsp.) of baking powder
- 1 tsp. salt
- Chocolate chips (measure to your liking; I personally added around two cups and topped with more before baking)
Baking is as much a science as it is an art. Using the correct method, ingredients, and tools are equally important factors to a good outcome. While the original recipe didn’t specify what type of brown sugar to use, I chose dark brown sugar, as it makes cookies richer in flavor. Otherwise, I used every other ingredient as it’s listed.
When making cookies, it’s best to avoid using a whisk, as most of the batter will get stuck between the wires. Stick with a paddle, for stand-mixers, or a spatula if mixing by hand. You’ll also need a set of measuring cups and spoons for this recipe. Get all of the ingredients and utensils before you start baking and let that butter get soft!
This recipe followed the Creaming Method. Like many treats, there are different ways of making them. This method follows a general path: mix the softened butter with the sugars, add the liquids, and then the drys. While this method is not used in every cookie recipe, it is the general way to prepare a cookie dough.
Despite using the same measurements from “heitzeats” video (those listed above), I found that I needed to either add more flour to my dough (about half a cup). Though I also froze it for about ten minutes to get it stiff enough for the forming of big, tall, cookie dough mounds. I realized that I didn’t need to add both flour and freeze the dough, I just needed to freeze it for a little bit to make it firmer to shape. The dough shape is, essentially, what leads to the final, ginormous size of the cookie.
For my cookies to bake all the way through, I kept them in the oven for 20 minutes. Depending on the individual cookie dough mound size, they may have to stay in the oven for a slightly longer or shorter amount of time.
Overall, these cookies turned out huge and delicious. I was able to make 6 huge cookies and 10 small cookies. With the cookies’ flavors being carmely, and texture dense, visuals amazing, and only a few process mishaps, I’d give this recipe an 8/10; I highly recommend it to cookie lovers.
