How Long Do You Bake Big Cookies
Chocolate Cookies

How Long Do You Bake Big Cookies

  • January 18, 2022

I promise they'll be super chewy although they must sit (set) for awhile as they won't appear it.Everything is dependent on if you put in fridge & for how long (i've left overnight or for DAYS).Melt in your mouth results if you use a combination of milk chocolate& semi-sweet like bakeries AND a touch of andes mint baking chips!Because the butter is melted, you MUST refrigerate these before baking (long enough so they get hard, an hour or two, or speed up by putting in freezer).If you want these cookies to stay moist, put in sealed container after baking.Rating: 5 stars Update: Learn from my mistake...Use MARGARINE rather than butter in this recipe if you want a thick cookie.The cookie comes out soft and think with literally layers of chocolate chips inside!Like many other reviewers, I did not grease my pan and the cookies came off just fine once they were cool.Also, make sure your eggs are close to room temp rather than straight from the fridge.The edges are lightly browned, and the middle of the cookie may look slightly undone, but trust me, they are done perfectly at this time!Baked them on my “REMA” Air Insulated un-greased Cookie Sheets Granddaughter Sandie, and two Great Grandchildren coming to visit for two weeks.Will be busy so I wanted to get some goodies ready ahead of time.After they cooled I placed them into a box separated each layer with a sheet of parchment paper.They were perfect, and I now will have 30 beautiful and delicious cookies ready for Sandie"s family.Dewey gobbled up three before they hardly cooled, saved three for the next day, I pinched off a piece to taste test for quality as I do not eat sweets, these couldn't be better.I mean, come on...half the time the reviews are great and you make the dish and you're SOOOO disappointed.I think those two ingredients help with the cookies chewiness texture and make it not so cakey.AND I recommend following another reviewers suggestion and DO NOT grease the cookie sheet, it makes them wierd around the edges.Rating: 5 stars This was the worst cookie recipe ever...They were so damn good i ate waaaayyy too many and got sick for 2 days...no joke.They are huge, a little crunchy when you first bite into them but soooo wonderfully chewy in the middle.If you let the eggs warm to room temperature, I think it helps to keep the cookies from flattening out too much.Also, with these, the consistency is the best if you remove them from the oven when only the edges look baked and the top is still a bit soft. .

Chocolate Chip Cookie Pizza

Chocolate Chip Cookie Pizza

Chocolate Chip Cookie Pizza

Perfect for sharing, homemade chocolate chip cookie pizza is studded with chocolate chips, simple to prepare, and the ultimate crowd pleaser.Chocolate chip cookie pizza isn’t anything new or groundbreaking, but it certainly deserves a spot on our dessert tables.Why You’ll Love This Chocolate Chip Cookie Pizza.Today’s chocolate chip cookie pizza comes together quickly and easily using pantry basics.You have total creative control here– just like a chocolate chip cookie cake, but even bigger.Homemade chocolate chip cookie pizza is quick and easy– it’s a great dessert to make when pressed for time.Only one hour stands between you and homemade cookies (in pizza form)! .

Giant Chocolate Chip Cookies Recipe

Giant Chocolate Chip Cookies Recipe

Giant Chocolate Chip Cookies Recipe

I tried to hold on to the print out I made but lost track of it through some moves (changing location).On another note, I read an article about you recently and felt the pain you suffered in your life for having been through the system.Though I am sure you need none as you are still providing people with such awesome comfort with all your fantastic choices and wonderful suggestions.Rating: 1 stars I didn't think it was possible, but I found a chocolate chip cookie I don't like.Last time I get burned by a Martha Stewart recipe that lost something between her kitchen and mine.And to the person that said other cookies turn out because they contain corn syrup and other crap, clearly you are not a baker.Rating: 4 stars Like everyone else, I regret not reading the reviews.I do feel validated, though, in the fact that mine turned out just like everyone else's ... Burnt, flat, underdone in spots, and greasy.Rating: Unrated The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup.I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above).Rating: Unrated The secrets to the pale, puffy, chewy cookies everyone seems to be after here are things like crisco and corn syrup.I used salted butter, chilled the dough slightly, then baked on parchment in a convection oven at about 350 for about 10 minutes with good results (albeit still not looking like the picture above).Rating: Unrated Like others have mentioned, reallllly regret not reading the reviews first.Rating: Unrated These are diffidently the worst chocolate chip cookies I've ever tried , i should have read the reviews before i baked them , WASTE OF RESOURCES.It has a high butter and sugar content that is part of what makes it chewy.Who knew Martha could screw up a chocolate chip cookie this bad!Who knew Martha could screw up a chocolate chip cookie this bad!Rating: Unrated I found that when baked for the time given, these cookies turned out crispy and rather bland to be honest.However the next batch I reduced the cooking time to 13 minutes, and suddenly they were nice and chewy and full of flavor.Rating: Unrated I reduced the baking time to 14-15 minutes and they came out brown and crispy on the ends and chewy in the middle, just the way I like them.And every time I make it for someone new, they rave and ask me for the recipe (which is amusing since it's so basic).Rating: Unrated Likewise, cookies turned out flat and over browned.To solve the problem with the burning edges, or dark brown color, just bake them at 350 with the convection on.Having said that, this recipe had problems: 1 Waaaay too greasy, bordering on "ew" 2 15 minutes nearly burned mine - had to drop the next batch down to 13 min 3 They take forever to make because there are so few on a sheet at a time, I had to stay up way later than I wanted 4 they barely make 12 per batch, not 16.Rating: Unrated I haven't tried this recipe yet but I would like to know why in the picture I am not seeing any chocolate chips but seeing what appears to be nuts?Rating: Unrated if you want a crispier cookie you don't cut out the butter.I also like my cookies on the crisp side, how else can they stand up to dunking?Rating: Unrated Personally, this isn't my favourite choc chip cookie recipe.Rating: Unrated I have searched high and low for the best chocolate chip cookie recipe.This recipe is the WINNER, I have been baking these cookies every holiday for the past 3 years.Rating: Unrated The proportions of granulated and brown sugar and the baking soda throw this recipe off with such unpleasant results.Rating: Unrated I'm going to make this recipe next week when my family comes to visit from out of state.Rating: Unrated Mine too turned out flat, greasy and quite golden.Rating: Unrated My batch turned out flat, greasy, and burned.Rating: Unrated My favorite recipe is almost exactly like this one except it has oats ground in the blender and lemon juice to activate the soda, producing a softer, chewier cookie.Rating: Unrated My favorite recipe is almost exactly like this one except it has oats ground in the blender and lemon juice to activate the soda, producing a softer, chewier cookie.Rating: Unrated To Henrie, go to foodnetwork.com and go to the tv shows and look up "Good Eats", or do a search for "chocolate chip cookies" and sort by chef.So I adjusted the cooking time to 10 minutes, rotated the sheet front to back but left on the top rack of the oven.Rating: Unrated Cook's Illustrated 325 oven 2 C 2 T Flour, 1/2 t Each Salt.Rating: Unrated I love Martha's recipes but struggle to comprehend why none of the measurements are in weights?I dont even mind if it's not metric but weights would make everything so much more accurate and speedy!Rating: Unrated There have been several notes about Alton Brown's chewy chocolate chip cookie.I looked up the recipe and its almost identical to the Cooks Illustrated "thick and chewy chocolate chip cookie" from 1996.I add nuts to my recipe, but everyone loves a great chocolate chip cookie and I'm going to try Martha's today!I forgot to mention.... the only thing I do different then the recipe is mixing the dry ingredients in by hand; I do not use a mixer.Chill 30 minutes and then scoop onto ungreased (or parchment covered) cookie sheet.Rating: Unrated Unlike a previous comment, all butter in a recipe does NOT equal flat buttery cookies.Not mixing the dough enough and not adding the proper amount of flour equals flat buttery cookies.If you whip the butter with the eggs until it's light and fluffy and THEN add the remaining ingredients, you'll make FANTASTIC cookies.Rating: Unrated I found a great recipe on the food network with Alton Brown.I think it's called the chewy or puffy chocolate chip cookie.Rating: Unrated All butter in a chocolate chip recipe equals a flat buttery cookie.See Alton Brown's Chocolate Chip Cookie show/recipes on the Food Network.As I bake about 100 dozen cookies at Christmas time I found the information very valuable an transferable to other recipes.Rating: Unrated NY Times just did a great article (with recipe) on how to make the best chocolate chip cookies.Rating: Unrated I was very disappointed that these cookies did not turn out for me I followed the recipe using my KitchenAid mixer and decided to refrigerate the dough overnight in the frig.Rating: Unrated Well, the first time I saw this cookie was in the Food Magazine and have been making them ever since.The size, texture are perfect...the only chocolate chip cookie recipe I will make.Rating: Unrated Real butter will always make a cookie flatter than shortening or stick margarine.I'd love to find a recipe that makes large, soft, but holding together type of cookies, lol.Rating: Unrated This recipe has been shown before (looking at the dates of the comments).If you like a big chocolate chip cookie that is not flat as a pancake, the best recipe is from Cook's Illustrated.I'd very much like to have a "giant" chocolate chip cookie recipe that is reliable.Rating: Unrated I always make these, and often substitute white chocolate chips and add macadamia nuts to the mix.Instead of a 1/4 cup measuring spoon, I use my standard icecream scoop, leveled flat.I leave them mounded on the sheet and they ooze to absolutely perfect diameter and thickness for a delicious cookie.Rating: Unrated I'm actually shocked at the amount of negative comments about these cookies.Rating: Unrated Mine came out flat too, but ok to eat, they were packed with choc.Rating: Unrated I have made these too and they cam out flat and ugly and wayyy too sweet and greasy.I cut the butter in half and added 1/4 c.

more of flour and they sort of look like the photo.Rating: Unrated To bubs If any cookies keep longer than three days, they probably don't taste good!Rating: Unrated A chocolate chip cookie without nuts isnt worth baking!Add 1 teaspoon of almond extract, and eliminate the yolk of the second egg, ithe cookie will be chewier.Rating: Unrated I have not tried this recipe, but when my cookies spread too much and become flat I refridgerate the dough for about an hour first, I also slightly flatten the mounds of dough which tends to make a better shaped cookie, less flat, even though it seems the opposite would be true.Looking at the recipe makes me think 2 sticks butter to 2 cups flour might be a bit too much. .

Giant Chocolate Chip Cookie Recipe

Giant Chocolate Chip Cookie Recipe

Giant Chocolate Chip Cookie Recipe

They are even really good if you put them in the freezer (I forget how I figured this out), so next time we have a birthday at my house I am going to cook the two cookies, freeze them, put a layer of vanilla ice cream between them, decorate the top with chocolate icing and ta-dah!You can also half the recipie if you only need one giant cookie... or make two and give one to a neighbor!maybe this tip will help - I made the dough, used a 16inch pizza pan from walmart ($4) and lined the bottom with parchment paper - then press the dough into a ball in the center - place parchment paper on top and press slightly with my hands into a circle - then i used my pampered chef rolling pin and simply rolled into a perfect circle - about 1 inch from edges.Rating: 5 stars With the recommendations from other reviewers, the giant cookie was a BIG sucess at my nephew's B-Day party!I imitated the frosting decoration they use on their giant cookies (see attached photo).You MUST leave about 2 inches of room around the side for the dough to expand while cooking or it will spill over.I top with store bought chocolate icing and the buttercream icing from this site because I found those two types closely resemble what the mall cookies taste like.Rating: 4 stars I tried to make this recipe in 2 heart shaped pans I have for Valentine's day, and they're about 8" across.I also heat it in the microwave for 15 seconds before eating, for a fresh baked taste!I also baked the cookie for approximately 18 minutes and it came out beautifully golden brown soft and delicious!I made it for a birthday and decorated and wrote on it with cream cheese frosting.I only had a 12 1/2 inch pan...so through trial and error had to take some of the cookie dough out so that it didn't overflow and start my oven on fire like it did the 1st time I tried it!To grease the pan I used butter flavored cooking spray and it made the cookie even better. .

Giant Chocolate Chip Cookies

Giant Chocolate Chip Cookies

Giant Chocolate Chip Cookies

One of my favorites will always be the crisp and chewy yet melty and gooey kind that are best still warm with a glass of milk.My last meal on earth would have to include these giant chocolate chip cookies (maybe also some brownies) because they are that over-the-top good.I had the opportunity to visit a few years ago and while the cookies were absolutely gorgeous, I found them to be too much.So this is my dream version of a huge, big, giant chocolate chip cookie that’s over the top but still edible and enjoyable to the last bite.Take a peek below in the light pink box for my recipe tips and answers to common questions!This recipe was developed to use cold butter to ensure the cookies stay ultra thick and tall and don’t flatten.You can also use baking wafers, discs, or feves such as these in place of the chunks.This is optional, but you can add a sprinkling of flaky finishing sea salt to the cookies right after pulling them out of the oven really brings out that butterscotch flavor.They're ultra rich and thick, crisp at the edges, gooey in the middle, and chewy throughout.2 sticks (227 grams) cold unsalted butter, cubed.Gradually beat in the flour mixture on low speed until combined.Weigh out 1/4 cup (4 ounces or 113 gram) portions of dough and roll into an even ball.Place the dough balls on the prepared baking sheets, spacing far apart.Bake for about 15-20 minutes, or until the cookies are slightly browned at the edges and puffy.This post was originally published in 2012 and updated in 2020 with recipe improvements, baking tips, and new photos. .

One Chocolate Chip Cookie

One Chocolate Chip Cookie

One Chocolate Chip Cookie

Perfect for two (or for one, and you can save half for later), or it’s a fun baking project to do with the kids!It’s perfectly soft and chewy, deliciously sweet and buttery, and who can resist those lightly crisp edges?1 whole egg would be way too much and I tried alternate methods like using another liquid but they just don’t have a great texture.Here’s a breakdown of the simple steps (scroll below for ingredient amounts, and full directions):.Add brown sugar, salt, portion of the egg, vanilla, flour and baking soda.Shape into round on prepared baking sheet, dot top with some chocolate chips. .

Turn Your Normal Cookie Recipe Into a Giant Cookie Recipe : 4

Turn Your Normal Cookie Recipe Into a Giant Cookie Recipe : 4

Turn Your Normal Cookie Recipe Into a Giant Cookie Recipe : 4

It will be getting thicker as the moisture expands from heat and the leavening agent reacts to the other ingredients.A finished cookie looks lightly browned around the edges, has a dry surface, and has started collapsing almost all the way to the center.If you're concerned about whether the cookie is done feel free to do the toothpick in the center comes out clean check. .

Leave a Reply

Your email adress will not be published ,Requied fileds are marked*.