Chocolate chip cookies in a jumbo size are sure to bring a jumbo smile! Bake up a batch of these chocolate chunk monster cookies as a sweet surprise.
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4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups Land O Lakes® Butter, softened
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
2 large Land O Lakes® Eggs
1 tablespoon vanilla extract
1 (12-ounce) package (2 cups) semi-sweet chocolate chunks or chocolate chips
STEP 1
Heat oven to 375°F.
STEP 2
Combine flour, baking powder, baking soda and salt in bowl; set aside.
STEP 3
Combine butter, sugar and brown sugar in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chunks.
STEP 4
Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-14 minutes or until light golden brown. (Do not overbake.) Cool 1 minute on cookie sheets; remove to cooling rack.
It is important to measure the flour properly when cookie baking. Here are our suggestions for measuring flour: Stir flour in the bag or canister with a large spoon to lighten it. Lightly spoon flour into a dry measuring cup and level with a spatula or knife. Be careful not to tap or shake the measuring cup when measuring. It is not necessary to sift the flour in baking unless the recipe specifically states to do so.
To enhance the chewiness of these cookies we suggest covering and refrigerating the dough for at least 1 hour, or preferably overnight. Refrigerating the dough allows the flour in the dough to hydrate and the flavors in the dough to develop. In the Test Kitchens, we tested this recipe and found that the cookies that had been refrigerated for at least one day or even two days were thicker and chewier than cookies baked immediately after mixing the dough.
For 2 1/2-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown. 48 cookies.
- It is important to measure the flour properly when cookie baking. Here are our suggestions for measuring flour: Stir flour in the bag or canister with a large spoon to lighten it. Lightly spoon flour into a dry measuring cup and level with a spatula or knife. Be careful not to tap or shake the measuring cup when measuring. It is not necessary to sift the flour in baking unless the recipe specifically states to do so.
- To enhance the chewiness of these cookies we suggest covering and refrigerating the dough for at least 1 hour, or preferably overnight. Refrigerating the dough allows the flour in the dough to hydrate and the flavors in the dough to develop. In the Test Kitchens we tested this recipe and found that the cookies that had been refrigerated for at least one day or even two days were thicker and chewier than cookies immediately baked after mixing the dough.
- For 2 1/2-inch cookies, drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown. 48 cookies.
COLLECTION
Salty Pretzel Chip Cookies or fun Versatile Butter Cookies: what do they have in common? Aside from being sweet treats, they can be made ahead of time. You can bake on the weekend and hand out happiness all through the week.