So my theme recently seems to be making the same recipe over and over again. I know that making mistakes is a part of learning and growing, but man it gets a little costly and timely week after week. So to mix things up a little bit, I am going to show some side by side pictures of my first and second attempt to make a recipe that my sweet friends sent me to try. She sent me this recipe from Sugar Spun Run for the Worst Chocolate Chip Cookies. I didn’t believe her when she gave me some warning steps, well more so I remembered she gave me warning steps after my first “failed” batch. Anyway…these cookies are much more of large, soft, flatter chocolate chip cookie than my regular soft, thick, chewy chocolate chip cookies.
The ingredients for this recipe are 1 cup of butter, 1 1/2 cup of packed brown sugar, 1/2 cup granulated sugar, 2 eggs, 1 teaspoon vanilla, 1/4 cup maple syrup, 3 1/4 cups all purpose flour, 2 teaspoons corn starch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon kosher salt, 1 cup chocolate chips and 1 cup mini chocolate chips.
One change between my two recipes is that the first time I made these, I followed the recipe and melted the butter completely and then let it cool for 5 minutes before adding it to the brown sugar and granulated sugar. The second time I only made sure the butter was very soft but not melted before I added the sugars.
The differences between the two batters after this stage is very dramatic.
Next, I mixed the eggs into the butter and sugar batter. You can see the batter with the melted butter continued to remain dark and heavy. The softened butter mixture began to lighten and gain volume.
The vanilla and maple syrup are beaten into the batters to round out all the wet ingredients into this cookie recipe.
In a medium bowl, I whisked together all the dry ingredients so that they were ready to easily mix into the wet batter. The first time I made this recipe I fluffed, scooped and leveled the flour. The second time, I scooped the flour right from the container and I think this provided a more appropriate amount of flour for this cookie. The addition of the corn starch in this recipe helps keep these cookies soft and tender. As you can see in the first picture with the melted butter it was much easier to mix in the dry ingredients into the melted butter batter than the softened butter batter.
Finally the chocolate chips are added to the batter. The rich butterscotch color and smell of the melted butter batter can be seen on the left, where the softened butter batter is lighter in color with a stiffer consistency.
The finished doughs are wrapped in plastic wrap before being put into the refrigerator to rest and chill for 30 minutes. I totally over wrap my bowls because I’m terrified of fridge smells getting into my desserts- eek! While the dough is chilling, it is a good time to preheat the oven to 350 F degrees.
After chilling, I scooped the dough with my large OXO cookie scoop and placed them on a parchment lined baking sheet. I added some flaky sea salt to a few cookies for a slightly different texture and flavor for a few of the cookies. I am 50/50 on the results and I will probably just skip this step in the future. The cookies in the first picture were chilled for 30 minutes and then baked for 13 minutes. The second row of cookies were frozen for 2 hours and then baked for 13 minutes. Both sets of cookies taste wonderful, but they turned out super thin, fragile and very spread out.
This picture is from the second batch of dough that I made with the softened butter and more flour. They were also scooped with a large OXO cookie scoop and placed on a parchment lined baking sheet and baked for 13 minutes. These cookies are still soft and chewy, but hold their shape and are less likely to break in your hand. These are much more like a cookie you would find in a bakery than my first batch. If you are looking for a new cookie recipe for a large, delicious cookie, this just might be the one you are looking to try. The original author calls these the Worst Chocolate Chip Cookies but if you able to be patient, I would call these the Big Bakery Chocolate Chip Cookies!
Here is a comparison picture of each of the batches of cookies after they were cooled.
- These giant chocolate chip cookies are a delicious special treat to share with others.
- These take a little more time and ingredients than other chocolate chip cookies.
- I am so thankful to my sweet friend for sending me this recipe, mostly because she has been a follower for a while, even before she realized that I was writing this blog. She sent me a sweet note saying that she saw a picture of me on the Allie and the Oven instagram story and wanted to know if I knew the author- it was the biggest compliment of all time that she was following not out of friendship alone!!
- Thank you so much for all of my followers. It is such a gift to me that you all continue to read my posts and follow along in my journey. I truly appreciate the support.
Recipe: Big Bakery Chocolate Chip Cookies
- 1 cup of butter – SOFTENED
- 1 1/2 cup of packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs – room temperature
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 3 1/4 cups all purpose flour – scooped directly from the container
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup chocolate chips
- 1 cup mini chocolate chips
- Make sure the butter is softened, but NOT to the point of melting. It should be easy to mix with a whisk.
- In a large bowl, mix together the butter, brown sugar and granulated sugar and whisk until combined.
- Whisk in both eggs. Add vanilla and maple syrup and whisk.
- In a medium bowl whisk together flour, corn starch, salt, baking powder and baking soda. Add to the batter in 3 batches and whisk until combined.
- Add the mini and regular chocolate chips to the batter and combine.
- Cover the bowl of batter with plastic wrap and place in the refrigerator for 30 minutes. While the batter is chilling, preheat the oven to 350 F degrees and line a baking sheet with parchment paper.
- After the dough is chilled and no longer too sticky, scoop the dough out with a large OXO cookie scoop and place evenly apart on a cookie sheet with room for the cookies to spread.
- Bake for 13 minutes. The cookies will begin to brown on the edges when removed but need to finish cooking completely on the cookie sheet.
- Either scoop and freeze extra dough in a ziplock bag or leave in the fridge and scoop on a completely cooled baking sheet.
Recipe adapted from Sugar Spun Run – The WORST Chocolate Chip Cookies