People who like cookies can generally be divided into two camps: those who like their bites to be crisp and pop-in-the-mouth small, and those who like their cookies upsized to jumbo, chewy and soft. Oh. I forgot, some also like it wincingly sweet while others like a reduced-sugar version (WHy??). And a few prefer a cake-like texture. So, okay, maybe there are more than two camps. But still, crisp vs chewy is probably the most contested field in cookie-making.
Being the greedy, forever-changing-her-mind goose that I am, I don’t take any sides in this debate. I love both types, it really does depend on my mood. Tiny, crisp nibbles are perfect for snacking after a heavy meal but on days where dessert IS my meal, I love piling a few soothingly chewy giant chocolate studded cookies on a plate and finishing them off with a tall glass of cold milk. And this recipe is the quintessential soft jumbo cookie. It just doesn’t work any other way…I’ve tried making smaller cookies with this recipe but there’s something in its gargantous size that adds exponentially to the childlike glee I feel everytime I take a batch out of the oven. It’s like a winning the baking lottery or something.
In conclusion, I’ve given up on small cookies when making these chocolate chip cookies. I use a soup ladle to scoop mounds of the dough onto my baking sheets, they are that big. And a little salty- a perfect contrast to all the sugar and chocolate. Really, I think the importance of salt has been much overlooked in desserts…the subtle briny taste of a pinch of salt flecks makes such a difference, creating an intriguing medly of texture and taste. But enough deconstruction of flavor. Lets get on with these amazing babies of mine. They are huge, sweet and chocolatey. And I’ve added butterscotch chips to the dough as well, just because. *grin*
Do try making them, they are the best. Only remember to watch the baking time carefully. The cookies need to be taken out after the sides are slightly browned and the top cracks. It’ll look a little undercooked but it’ll continue to bake even once it’s out of the oven, and result in the perfect amount of chewiness in the middle, with slightly crisp sides.
I don’t remember where I got the recipe, some website I think…but its been fiddled with so much that it doesn’t resemble the original in any way. I’ve used a substitution for the egg so the cookie is suitable for vegetarians, and I’ve replaced half of the butter with shortening so that the cookie doesn’t spread too much while baking. And really, the substitutions lend to a much yummier cookie than the original. Some things are just meant to be mucked around with in the kitchen.
Giant Chocolate and Butterscotch Chip Cookies
(makes 15 jumbo cookies-DO NOT make these smaller, it’ll be awful, trust me)
1/4 cup butter, softened
1/4 cup vegetable shortening
1 1/2 tsp water
1/4 cup caster sugar
3/4 cup brown sugar, packed down
1 1/4 tsp vanilla
egg substitute*: 2 tbsp plain flour
1/2 tbsp shortening
1/2 tsp baking powder
2 tsp water
1 1/4 cup flour
3/8 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup good quality chocolate chips
1/2 cup butterscotch chips+
Preheat oven to 175 degree C
Cream butter, shortening, 1 1/2 tsp water with sugars until light and fluffy. Add in all ingredients for the egg substitue and vanilla and beat for 30 seconds until combined.
Sift in flours, baking powder and baking soda. Sprinkle in the salt and stir everything together until combined. Stir in chocolate and butterscotch chips
Mound ladle-full portions of dough onto ungreased baking sheets. If you don’t have a ladle, it’s about two slightly heaped tablespoonfuls of dough per cookie. Roll into a ball and flatten ever so slightly.
Bake for 9-10 minutes, until the edges are slightly browned and the top cracks. Remove from the oven and cool on the baking sheet itself. The cookies will be very soft so don’t attempt to transfer them to a wire rack until they have had a chance to firm up a bit.
*If you really are not keen on using the egg substitute (although it works wonders) just use a lightly beaten egg in its place
+I love the taste of butterscotch so I use them liberally in this recipe. But if you don’t like them, just replace with chocolate chips. Actually, you could do all kinds of variations using this recipe. White chocolate chips, macademia nuts, walnuts, pecans, milk chocolate chunks, peanut butter chips, raisins….just as long as you stay away from chopped garlic bits… or not, if your tastes are more eclectic 🙂