Out of all the desserts out there, there is just something special about chocolate chip cookies. Especially big, buttery chocolate chip cookies.
BUTTERY CHOCOLATE CHIP COOKIES
I think chocolate chip cookies are like a universal love. For many people it’s one of the first things they made in the kitchen, often with their mother, grandmother or someone else special to them. I think memories might just be one of the ingredients in chocolate chip cookies that make them such a favorite.
That said I’m always looking for a new chocolate chip cookie recipe, or a spin on a recipe I already use. I love to check out the tips that Tessa over at Handle The Heat shares on chocolate chip cookies, and incorporate different things into my cookies. These big, buttery chocolate chip cookies have a few small alterations to the typical recipe. Bread flour, chilling the dough in the freezer for a short period of time and baking straight from the freezer create a delicious magic that makes these cookies everything I want in a cookie, they are big and buttery, a bit crispy on the edges and wonderfully chewy in the center.
If you are like me and always looking for a new chocolate chip cookie recipe to try, put this one on your must make list. These were gone in no time. Willpower is definitely sold separately when it comes to these!
Big Buttery Chocolate Chip Cookie Recipe
Big Buttery Chocolate Chip Cookies
- 3 cups bread flour
- 1 tsp baking powder
- 1 /2 tsp baking soda
- 1 tsp salt
- 1 cup butter cold
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsps vanilla extract
- 1 cup semi-sweet or dark chocolate chips standard size
- 1 cup semi-sweet chips mini size
1. In the bowl of an electric mixer, beat cold butter for until light and creamy. Add in brown sugar and regular sugar and beat until light and fluffy. Add in eggs, one at a time, beating until incorporated. Add in vanilla and mix well.
2. In a separate bowl, combine flour, baking powder, baking soda and salt. Stir to combine. Slowly add the dry ingredients to the wet ingredients and stir until just combined. Fold in chocolate chips. Do not over mix!
4. Freeze cookie dough on your baking sheet for one hour.
5. Preheat oven to 375 degrees F. Once oven has reached temperature, remove six of your cookie dough balls from the freezer and place them on another baking sheet, lined with a silicone baking sheet or parchment paper. Bake for approximately 15-18 minutes or until starting to turn golden brown around the edges.
6. Remove from oven and place baking sheet onto a wire rack to cool. Allow cookies to cool completely on rack before removing from sheet. Repeat with remaining balls of cookie dough. Store in an airtight container.
Recipe NotesRecipe adapted from Food Network
If you like chocolate chip cookies, I have some others recipes that I think you’ll like. Make sure to click and check them out!
I make this easy Chocolate Chip Cookie Pie over and over again.
These Brown Butter Bakery Style Brown Butter Chocolate Chip Cookies are my daughter’s all time favorite.
This Chocolate Chip Loaf Recipe is a family favorite.
These Oatmeal Cookie Muffins are like eating cookies for breakfast!
If cookie dough is your favorite part of cookies, try my Edible Cookie Dough recipe.
Crazy For Crust has an amazing Chocolate Chip Snickerdoodle recipe.
Two Peas And Their Pod has a fantastic recipe for Banana Chocolate Chip Bars.
If you like your cookies crispy, don’t miss Grandbaby Cakes Crispy Chocolate Chip Cookie Recipe.
Mom On Timeout makes some irresistible Peanut Butter Chocolate Chip Brownies.
Enjoy, and don’t forget to PIN THIS RECIPE TO SAVE.
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