Big Chocolate Chip Cookies are every bit as fabulous as a regular chocolate chip cookie, only better because they’re BIG and chewy.
My very first job outside of babysitting was for Hardee’s. That right there broke two of my 16-Year Old Self’s Cardinal Rules:
- Not to work at a fast food establishment.
- Never, and I mean ever, wear polyester.
Turns out that those brown monstrosities that passed for uniforms were every bit as hot an itchy as I thought that they’d be. However, working in fast food wasn’t so bad.
I enjoyed the hustle & bustle of the job, and they enjoyed having me work there. So much so that I was asked to recruit a few of my friend’s to work right along side me. I conned sweetly convinced my friends Julie and Meg to work there with me. We had a blast!
Hey, if I was going to be seen in public wearing brown polyester, I wanted a few friends to go down with me. HA! Thank goodness that cell phone cameras weren’t yet A Thing.
Meg and I developed a great affinity for what Hardee’s called their Big Cookie. At the end of a shift, we always made sure to pop a few extra into the warmer right before closing time. Any unsold cookies at the end of the night were up for grabs. Oops. What can I say? We loved those warm and chewy cookies!
Now, I must say that the one I remember is a very different animal than the Big Cookie currently on their menu. I discovered this on an attempted trip down Memory Lane a few years back. It was…not good. In fact, that Big Cookie was almost as disappointing as the shattering of my childhood nostalgia for Hostess cherry hand pies and frosted pop tarts.
So when nostalgia doesn’t live up to the hype in real life, I like to recreate the warm baked memories at home. My girl Katie Dellar and I got to talking about the cookie that she makes for just about every dish-to-pass event–her take on the Land O’ Lakes Jumbo Chocolate Chip Cookie. The resulting Big Chocolate Chip Cookies are super soft, chewy, and gooey. The taste just like I remember from my time working at Hardee’s. If Meg didn’t live a few thousand miles away, I’d share a few Big Chocolate Chip Cookies with her. Naturally, we’d eat them warm from the oven!
Then we’d laugh about the lack of evidence that we ever wore brown polyester.
Enjoy the warm memories of my Big Chocolate Chip Cookies!
Kirsten/ComfortablyDomestic
Yields 24 Large Cookies (Single Batch) or 48 Large Cookies (Double Batch)
Big-Chocolate-Chip-Cookies are every bit as fabulous as a regular chocolate chip cookie, only better because they’re BIG and chewy.
10 minPrep Time
14 minCook Time
24 minTotal Time
Save RecipeIngredients
- Single Recipe:
- 4 ¼ C. all-purpose flour
- 1/2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 ½ C. unsalted butter, softened
- 1 ¼ C. granulated sugar
- 1 ¼ C. firmly packed brown sugar
- 2 eggs
- 1 tbs. Vanilla extract
- 1 (12 oz.) package chocolate chip morsels
- ------------------------------------------
- Double Recipe:
- 9 ½ C. all-purpose flour
- 1 tsp. baking powder
- 2 tsp. baking soda
- 2 tsp. salt
- 3 C. unsalted butter, softened
- 2 ½ C. granulated sugar
- 2 ½ C. firmly packed brown sugar
- 4 eggs
- 2 tbs. Vanilla extract
- 2 (12 oz.) packages chocolate chip morsels
Instructions
- Preheat the oven to 375°F. Line two rimmed half sheet pans with parchment paper or silicone baking mats; set aside.
- In a medium sized bowl, whisk the flour, baking powder, baking soda and salt together to combine; briefly set aside.
- In a large bowl, cream the butter, granulated sugar and brown sugar together until light and fluffy. Stir in the eggs, one at a time, along with the vanilla until incorporated. Scrape down the sides of the bowl, as necessary to ensure that the ingredients are fully blended. Gradually stir in the flour mixture, about ½ cup at a time, until incorporated. Fold in the chocolate chip morsels.
- Use a large (3 oz.) scoop to drop the dough, 2 inches apart, onto the prepared baking sheets. (In the absence of a 3 oz. scoop, dough can be portioned with a scant ¼ cup capacity dry measuring cup.)
- Bake for 10-14 minutes or until light golden brown around the edges but still slightly soft in the middle. (Do not over bake.)
- Let the cookies cool on the baking sheets for 4 minutes before transferring to a cooling rack.
Notes
Recipe adapted from the Land O' Lakes Chewy Jumbo Chocolate Chip Cookies recipe. Thanks to Katie Dellar for sharing it with me!
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