These BIG chocolate cookies are addictingly delicious!! They are buttery, rich and chocolate-y, studded with mini chocolate chips and it all comes in a whopping 4" soft cookie that tastes like a brownie!!

JUMBO CHOCOLATE CHOCOLATE-CHIP COOKIES
THIS RECIPE MAKES 17 BIG COOKIES

2 cups flour
1 teaspoons baking soda

1 1/3 cups brown sugar (packed)

2/3 cup granulated sugar

10 oz. pkg. MINI chocolate chips

1 cup unsweetened cocoa powder

pinch salt

3 teaspoons vanilla

2 eggs

1 cup melted butter

Whisk together the flour + cocoa + baking soda + salt (set aside)

In your stand mixer, mix together the melted butter + brown sugar + granulated sugar + eggs + vanilla.  Mix until smooth.

Add the flour mixture (1/2 at a time), mix well between each addition (batter will be VERY thick). Add the mini-chocolate chips and mix just until well incorporated.

Form cookies into large ball (1/4 cup each in size). Flatten each cookie JUST A TINY BIT, then place on parchment paper lined cookie sheet with 4" space between each cookie. I add a few extra mini chocolate chips on top of each cookie, but you don't have to.

CHILL FOR 2 HOURS.

Take chilled cookies out of refrigerator while your oven is pre-heating.  Bake 14 minutes, or until top of cookie is just "set". Don't over-bake.

Let the baked cookie sit on the cookie sheet for at least 5 minutes before you move to a cooling rack.

NOTE: I wrap this big cookies individually before I put them in the cookie jar. It keeps them soft.

NOTE: As "Empty Nesters" I'm always looking for smaller desserts. So, when I make these monsters, I usually shape and freeze a few (unbaked). I just pull a couple out of the freezer and bake them a couple minutes longer than the regular directions.

They make a quick and easy dessert for us empty nesters. Just remember to let the baked cookie sit on the cookie sheet for a few minutes before you try to move them.

ENJOY !!!!!

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December 23, 2020

If you are like me, your ears perk up every time you hear a "make ahead" cooking tip. Well, this is one of those..."why didn't I think of that" tips. It's always nice to have this stabilized whipped cream waiting for you in the freezer....ready for a last minute dessert.

It is also very handy for us "empty nesters" who are in the habit of making too much food.....freeze your extra whipped cream and use it on some late night hot cocoa!!

Plate of frozen single portions

This is my favorite recipe for stabilized whipped cream. In other words, whipped cream that will not deflate in the fridge, even if it is in there for a couple days!!

STABILIZED WHIPPED CREAM

1 teaspoon of unflavored gelatin

1 tablespoon cold water

1 cup whipping cream

4 tablespoons powdered sugar

1 teaspoon vanilla extract

Mix the unflavored gelatin and cold water in a microwave safe cup, then let it sit for five minutes. After five minutes, put it in the microwave for 5 to 10 seconds, or just until it liquefies (it's fast). Set it aside to cool while you whip the cream.

Beat the whipping cream, powdered sugar and vanilla together until it gets nice and thick, but doesn't hold a peak yet.

With your electric mixer on high, drizzle in the liquefied gelatin (try to drizzle it right over the spinning beaters) and continue beating until you get stiff peaks (it happens fast once you drizzle in the gelatin).

That's it!! Use it right away on your favorite dessert, or if you want to freeze it, spoon big dollops onto a parchment lined cookie sheet (or you can get fancy and pipe big swirls.

Put these little beauties in the freezer. After they are frozen, make sure you move them around with a spatula, because the heat of your hands will melt them very quickly.

ENJOY !!!

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February 26, 2018