Sunday is Superbowl Sunday. We love football, and my husband's team is playing in the Superbowl this year, so we're very excited for the game.
I love dips, nachos, and all of the usual Superbowl snack foods, but I'm the person who volunteers to take the dessert (Or rolls. You need rolls? I'm your girl.) to the get-together.
So, I decided to do a sweet and a savory Superbowl post. And since it's the Superbowl, we have to have super-sized cookies. These cookies are big, fat, chewy, chocolate show-stoppers. In other words, they're exactly what Superbowl cookies should be.
These cookies also happen to be my husband's favorite chocolate chip cookies; he said they're the best cookies he's ever eaten (and I've fed that man a lot of cookies!). I adapted these cookies from my very first recipe on here – Holy Grail of Chocolate Chip Cookies.
Super-Sized Chewy Chocolate Chip Cookies
- 1 ½ c . all-purpose flour
- 1 c . bread flour
- 1/2 tsp . baking soda
- 1 tsp . kosher salt
- 3/4 c . unsalted butter melted and cooled to room temperature, 12 T.
- 1 ¼ c . packed light or dark brown sugar
- 1/4 c . granulated sugar
- 3 large egg yolks
- 1 T . vanilla extract
- 1 c . semisweet chocolate chips or semisweet chocolate disks
Preheat oven to 325 F. Line a large baking sheet with parchment paper, or line with a silicone baking mat.
Combine the flour, baking soda, and salt together in a medium bowl; set aside.
Melt the butter, and set aside to cool to room temperature.
Beat in the yolks and vanilla until well-incorporated.
Add the dry ingredients, and beat at low speed just until combined.
Stir in the chocolate chips or disks.
Cover, and chill dough for 30 minutes to 1 hour.
Scoop 1/4 cup of dough per cookie, and place dough 2 ½ -3 inches apart on prepared baking sheet.
Bake 12-16 minutes, or until the cookies are light golden brown at the edges, but the centers are still soft and puffy.
Cool the cookies on the baking sheets, and then remove to baking rack to finish cooling.Cookies are also delicious served warm.