Anna's Giant Chocolate Chip Cookies and a twist.

[lindrusso]

I didn't see a separate thread for these cookies searching for "giant", but Val did post this recipe on another cookie thread.

Anyway, I have been making my way through some chocolate chip cookie recipes lately and this has been one of my favorites. A great, hearty texture - chewy, but not soft - more oomph than the average cc cookie.

My son asked me to make some cookies using toffee chips and I liked the texture of this cookie so much, that I decided to try it. I just subbed toffee chips for the chocolate chips and macadamia nuts for the pecans. Yummy!

I don't make mine giant, so I think it made about 4 dozen, maybe 5 (using a smallish cookie scoop) after I doubled the recipe, but I forgot to count.

Thanks Anna!

Here's the recipe for anyone who is interested:

Giant Chocolate Chunk Cookies

1/2 cup unsalted butter -- melted and slightly
cooled (about 5 minutes)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup finely chopped -- toasted pecan pieces
1 cup dark chocolate chunks (or semisweet chunks)

Preheat oven to 350 degrees F. Line cookie sheets with parchment.

In a medium bowl, stir (by hand) butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla, being careful not to overbeat.

Mix together the bread flour, baking powder, baking soda and salt and stir into sugar mixture. Stir in oats, pecans and finally, chocolate chunks.

Chill dough for at least one hour.

Drop by packed quarter cupfuls onto the prepared cookie sheets.

Bake for 15 minutes. Remove from baking sheets to cool on wire racks. Let cool completely


Source: Anna created this recipe based on two other recipes

Val's notes: excellent. huge, thick, crisp outside and chewy inside. great taste. WOW. Also, they are less "oaty" than an average oatmeal chocolate chip cookie. In fact, you can hardly tell that the oats are there.

Enjoy,
Alysha

[jtoepfert100]

Thanks for bringing this one to my attention. I have toffee chips and macadamia nuts at home to use up. I'm hoping I'll have time to make these this week.

[Beth]

I like the idea of toffee chips and pecans!

[annagins]

Thanks Alysha!

I'm glad you liked the cookies . I also love your idea of adding toffee. I haven't done much cookie baking lately, but when I start up again, I'll try your idea. I've never made them as non-giant cookies, so I'm glad to hear they taste good that way as well.

[lindrusso]

Originally posted by Beth
I like the idea of toffee chips and pecans!

That's what I was thinking as I ate them. But I had to give a different nut a try, just for the heck of it.

Anna - I can't make giant cookies because I like to eat them more than once a day. 2 or 3 little cookies per day is bad enough, much less more than one giant cookie! Fortunately for me, they come out very nicely smaller too.

Alysha

[Goin' Coastal]

Originally posted by lindrusso
I didn't see a separate thread for these cookies searching for "giant", but Val did post this recipe on another cookie thread.

Anyway, I have been making my way through some chocolate chip cookie recipes lately and this has been one of my favorites. A great, hearty texture - chewy, but not soft - more oomph than the average cc cookie.

My son asked me to make some cookies using toffee chips and I liked the texture of this cookie so much, that I decided to try it. I just subbed toffee chips for the chocolate chips and macadamia nuts for the pecans. Yummy!

I don't make mine giant, so I think it made about 4 dozen, maybe 5 (using a smallish cookie scoop) after I doubled the recipe, but I forgot to count.

Thanks Anna!

Here's the recipe for anyone who is interested:

Giant Chocolate Chunk Cookies

1/2 cup unsalted butter -- melted and slightly
cooled (about 5 minutes)
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup finely chopped -- toasted pecan pieces
1 cup dark chocolate chunks (or semisweet chunks)

Preheat oven to 350 degrees F. Line cookie sheets with parchment.

In a medium bowl, stir (by hand) butter, brown sugar and white sugar until smooth. Stir in the egg and vanilla, being careful not to overbeat.

Mix together the bread flour, baking powder, baking soda and salt and stir into sugar mixture. Stir in oats, pecans and finally, chocolate chunks.

Chill dough for at least one hour.

Drop by packed quarter cupfuls onto the prepared cookie sheets.

Bake for 15 minutes. Remove from baking sheets to cool on wire racks. Let cool completely


Source: Anna created this recipe based on two other recipes

Val's notes: excellent. huge, thick, crisp outside and chewy inside. great taste. WOW. Also, they are less "oaty" than an average oatmeal chocolate chip cookie. In fact, you can hardly tell that the oats are there.

Enjoy,
Alysha

Wanted to put my two cents in about this recipe. I made them yesterday and they were great cookies. My changes were - substituted cinnamon chips for the chocolate and added a teaspoon of Penzey's Apple Pie spice. I also used salted butter and cut back the salt to half. I doubled the recipe and got 4 dozen nice sized cookies. (not giant)

When I make the Toll House recipe from the back of the chip package, they always flatten out way too much. I use butter and not shortening, and I love the fact this recipe uses butter and they hold their shape nicely - no flat cookies. These are a very attractive cookie. I took them to work and they were a great hit. Gone in no time!

[jtoepfert100]

I finally got around to making these but I made them exactly as written. Boy, did these cookies look good! I only got 11 cookies out of a batch but I loved how big they were! DH said that his co-workers were fighting over these. He tried to suggest that people just take half of one so that more people could try them but no one would share. He said there were comments like "these are the best chocolate chip cookies I've ever had!"

Thanks, Anna, for another great recipe. Although I did feel bad for the Spiced Zucchini Bars from One Smart Cookie that I sent along with them. DH said they were really good, too, but they didn't stand a chance next to these guys!

[dgeevanson]

I made these today and they were wonderful! I made as written with just semi sweet chocolate chips and no nuts. Next time I'll try with the toffee chips and macadamias. I just wanted to try the original recipe first. I love how they keep their shape and don't flatten. Thanks for posting. Darla

[sweetpea]

I made these yesterday--one batch for DH to take to a weekend adventure race in Pennsylvania and one batch to take to my sister. HOLY CANNOLI! DH and i have deemed them the BEST ever chocolate chip cookies..i made them without nuts and with TJ's choc. chips. They are perfect. They look like something you'd buy at a bakery. I let my chill for a few hours so when i took the dough from the fridge i had to pry it out onto my cutting board,then i just cut the dough into chunks/squares and rolled those into balls. I made my dough about the size of a golf ball--pretty big but not GIANT. They are awesome. Chewy, not flat though, great taste, you don't notice the oats so much but they def. add flavor.

Thank you! i will keep this as my FOREVER ccc recipe!

[eks]

I made these today without nuts and they turned out great! I think this would have to be the best textured chocolate chip cookie that I have ever made. Don't get me wrong-they taste great too. I am trying to stay away from them so I can actually have some left to send with my husband to work on Friday! Thanks for sharing.

[jules1993]

Thanks for the recipe and reviews. I am wondering if I "have" to use bread floor or can I substitute regular flour? Will it make a difference in the end product that would take away from the excellent reviews you all have given this recipe?

Thanks.
Julie

[annagins]

Thanks for the recipe and reviews. I am wondering if I "have" to use bread floor or can I substitute regular flour? Will it make a difference in the end product that would take away from the excellent reviews you all have given this recipe?

Thanks.
Julie

Julie, I used regular flour the other day and it worked fine. The cookies weren't quite as tender, but they were still very good and rose just as high.

[dgeevanson]

Thanks for the recipe and reviews. I am wondering if I "have" to use bread floor or can I substitute regular flour? Will it make a difference in the end product that would take away from the excellent reviews you all have given this recipe?

Thanks.
Julie

I just keep a can of gluten on hand and when recipes call for bread flour I just add a bit of gluten as a part of the amount of flour required. It has always worked great. I do maybe a T. per cup of flour. These are great cookies! Darla

[Sheila in MD]

Any idea on how long to bake these if using a pampered chef cookie scoop? I have the HARDEST time getting CC cookies right-other kinds-NO PROBLEM but CC-I ALWAYS screw 'em up! Thanks in advance-
Also-think that I could use whole wheat pastry flour in place of the bread flour?

Sheila

[blazedog]

This seems similar to Alton Brown's chewy CC cookies which I love -- the bread flour and melted butter.

Anyone have any comparisons who has made both?

How long does bread flour keep by the way as I have some left over from my last batch of AB cookies.

[tyroleancutie]

This seems similar to Alton Brown's chewy CC cookies which I love -- the bread flour and melted butter.

Anyone have any comparisons who has made both?

How long does bread flour keep by the way as I have some left over from my last batch of AB cookies.

I made the Alton Brown cookies last night and recipe that's similar to the Giant Chocolate Chunk Cookies a couple of weeks ago and I am not really sure which one I like better. Neither Alton Browns nor the Giant Cookie one tasted as I expected them to taste Both recipes turned out great and there was no cookie left a day after I made them but DH and I love those chewy chocolate chip cookies you can buy at the Costco Bakery but I haven't found a recipe that tastes anything like those. Chewy, Soft, Thin and a lot of Chocolate Chips - that's all I want

[vanillavik]

these are the best chocolate chip cookies I've ever had!

Hard to resist this recipe with these types of comments! Will be gathering ingredients and trying it soon!!

[annagins]

I made the Alton Brown cookies last night and recipe that's similar to the Giant Chocolate Chunk Cookies a couple of weeks ago and I am not really sure which one I like better. Neither Alton Browns nor the Giant Cookie one tasted as I expected them to taste Both recipes turned out great and there was no cookie left a day after I made them but DH and I love those chewy chocolate chip cookies you can buy at the Costco Bakery but I haven't found a recipe that tastes anything like those. Chewy, Soft, Thin and a lot of Chocolate Chips - that's all I want

I hear ya!

The tall and fat cookies are fun, but sometimes I crave really chewy cookies.

There's a great chewy, dense, crackly recipe on Epicurious that I always recommend. Here's the link. I also posted a picture and a review here.

[lindrusso]

Chewy, Soft, Thin and a lot of Chocolate Chips - that's all I want

Sounds like a Toll House cookie to me. They come out thin and soft, but also with a little chew to them. Have you tried those yet? They have an irresistible buttery flavor too. Yum!

[tyroleancutie]

Sounds like a Toll House cookie to me. They come out thin and soft, but also with a little chew to them. Have you tried those yet? They have an irresistible buttery flavor too. Yum!

I don't think I have tried the Toll House Cookie one yet - is that the one on the back of the chocolate chips? I think I tried the Hershey One and they turned out really "cakey".

I'll just go on trying and hopefully one day, I'll find the perfect recipe for those thin, soft and chewy cookies.

I was even wondering if I use the wrong butter. I use the Imperial 1/3 less Fat Margarine Sticks. Maybe this is the problem.

[Linda in MO]

I was even wondering if I use the wrong butter. I use the Imperial 1/3 less Fat Margarine Sticks. Maybe this is the problem.

Hmm, try using butter next time. Or, if you like using margarine, use the full-fat kind. I believe the low-fat varieties have added water.

[lindrusso]

I don't think I have tried the Toll House Cookie one yet - is that the one on the back of the chocolate chips? I think I tried the Hershey One and they turned out really "cakey".

I'll just go on trying and hopefully one day, I'll find the perfect recipe for those thin, soft and chewy cookies.

I was even wondering if I use the wrong butter. I use the Imperial 1/3 less Fat Margarine Sticks. Maybe this is the problem.

Yes, the one on the back of the chocolate chip package. They are definitely not cakey at all - give them a try, I think you might like them.

I recommend using butter. Butter is a key player when making cookies - the flavor really comes through. I will sometimes make a cookie with a combo of shortening and butter, but all butter always tastes best to me. I haven't bought, used or cooked with margarine in years.

Let us know if you try the Toll House and what you think about them.

[tyroleancutie]

I recommend using butter. Butter is a key player when making cookies - the flavor really comes through. I will sometimes make a cookie with a combo of shortening and butter, but all butter always tastes best to me. I haven't bought, used or cooked with margarine in years.

Then I'll give real butter a try tomorrow. Like I said, I am from Austria and I am still looking for the right ingredients to use in the US

Poor DH has to eat another batch of chocolate chip cookies tomorrow

[lindrusso]

Poor DH has to eat another batch of chocolate chip cookies tomorrow

My family hates it when that happens!

I forgot to mention that I am also wary of less-fat versions of cookies, so the less-fat margarine may have also been a factor. Lower fat versions of cookies can be okay, but most of the time they just don't compare. And that, of course, is just my opinion.

[vanillavik]

Well I tried this recipe and the only changes were I used 2/3 cups of brown sugar and sugar (and that was an accident--I thought I had a quarter cup measure but was using 1/3 x 2).

I did not use parchment.

These are just fantasicly delicious and I'm so glad I found this forum even if just for this recipe!

I will be making and mailing these to my honey who is away for several months--something to do for him--at least I can bake him cookies and he LOVED these.

To make these thin, I would think all one would have to do is use less dough for each one and literally roll or press them out...they seem to be just a little larger than the actual size of the dough--they don't spread out much...

Thanks so much!