If you like classic American cookies, you will love these giant biscuits, greedy and fun to prepare, excellent for snack or for a brunch. Are the giant chocolate chip cookies from the quick and easy recipe, to full friability.
Ingrediants
- 260 g of flour 00
- 230 g of soft butter
- 290 g of granulated sugar
- 65 g of Demerara cane sugar
- 140 g of dark chocolate
for 10 biscuits
- 1 egg
- 1 pinch of salt
- 1/2 vanilla bean
- 1/2 teaspoon of baking soda
- 2 tablespoons of water
Giant chocolate chip cookies or the extra-large version of the classic American chocolate biscuits. Delicious sweets with a quick and easy recipe for one snack alternative or, why not, to munch on while watching a TV series or a american movie.
The secret to preparing these big biscuits and get them perfect, that is, crumbly and crunchy on the outside and lightly chewy (pleasantly chewable) in the center, it’s very simple. It is a question of forming balls of dough to be made freeze briefly before cooking, keeping them in the freezer for at least 15 minutes.
We have chosen to use dark chocolate cut with a knife, alternatively you can use the classic chocolate chips. Wanting to make the giant chocolate cookies even more delicious you can add to the dough pecans or of roasted peanuts coarsely chopped.
Variations on the theme, absolutely to try, are the Modica chocolate and red fruit cookies, the cake cookies and the fun Cookies shot.
Among the many proposals of homemade chocolate chip cookies do not miss the crackle biscuits with chocolate and hazelnuts and the biscuits with olive oil, chocolate and hazelnuts.
OTHER DELICIOUS RECIPES: Chocolate chip cookies with buckwheat flour, Chocolate and Nutella cookies, Oatmeal cookies with chocolate and pineapple, Mini breakfast cookies
How to make: Giant chocolate chip cookies
- Execution
- easy
- Preparation time
- 25 min
- Cooking time
-
16 min – 17 min
- Resting place
- in the freezer
- Rest time
-
15 min
How to make: Giant chocolate chip cookies
Making these Giant chocolate chip cookies is easy. First, whip the soft butter with a pair of electric whisk until the mixture is creamy. Add the vanilla seeds and the two types of sugar: granulated and cane. Continue to whip at medium speed: you will need to obtain a light and fluffy mass.
Add the egg and water to the mixture and incorporate them, still beating, with the electric whisk. Then add the powders: 00 flour, baking soda and a pinch of salt. Stir to mix.
Finally add the chocolate cut into small cubes with a sharp knife. Mix with a spatula until the mixture is well blended.
Take portions of dough weighing about 100 g each: you should get 10. Quickly give them a spherical shape with your hands, arrange them on a tray and transfer them to the freezer for at least 15 minutes. After this time, take 4 spheres at a time (leaving the rest in the freezer) and arrange them on a baking sheet lined with parchment paper, leaving plenty of space between one and the other. Bake them in a preheated oven at 190 ° for 16-17 minutes.
Remove the biscuits from the oven and put them to cool on a wire rack, proceeding in the same way for cooking the others. Serve the giant chocolate chip cookies once cold.
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