Chip Chubbies Recipes

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
• Sift together the flour, baking soda and salt; set aside.
• In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
• Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

CHOCOLATE CHUBBIES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with parchment paper.
• In the top of a double boiler over simmering water, melt together the bittersweet chocolate, 3 cups of the semi-sweet chocolate morsels and the butter.
• Stir until smooth.
• Remove from heat and allow to cool (I do this in the microwave).
• In an electric mixer, beat the eggs, sugar and vanilla for 1 minute on medium speed.
• Add the cooled chocolate mixture.
• In a separate bowl, sift the flour, salt and baking powder.
• Add to the chocolate-egg mixture and mix just until combined.
• Fold in the chopped walnuts and the other 3 cups of chocolate chips.
• Using a 2-inch ice cream scoop, scoop batter onto prepared baking sheet, leaving 2 inches of space between cookies.
• Bake for 10 to 12 minutes.
• The cookies should be slightly underdone, with soft, chewy centers and a cracked surface.
• Remove to a rack to cool.
• Definitely don't overbake these cookies, or they get dry and hard.
• Don't make the dough ahead of time, because it will solidify and become difficult to work with.
• Ideally, you'll make the cookies one day and eat them within 24 hours — if they last that long.
• Store the cookies in a sealed container, or freeze for up to three months.

CHIP MIXERS

Steps:

• Beat 1/2 sticks butter, 3/4 cup dark brown sugar and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the butter mixture. Add 2 cups assorted chips (such as butterscotch, white, mini and/or bittersweet) and chill 30 minutes. Roll into balls and bake 8 to 12 minutes at 350 degrees.

CHAMPION CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In medium bowl, combine flour, baking soda and salt.
• In mixer bowl cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. Beat in dry ingredients until just combined. Fold in chips and nuts.
• Drop by heaping teaspoonfuls onto 2 ungreased cookie sheets. Bake 12 minutes or until just golden (although my note on the recipe states 9-10 minutes, so watch the first batch!).
• Transfer to wire racks and cool completely.