Thursday, May 27, 2010

Jumbo 3-Chip Cookies

This recipe is taken from"100 Best Chocolate Recipes" -a cookbook gift given to me when I was married. The gift giver, my cousin, knows me well, don't you think? To give you an idea of how jumbo these are, I let Michael eat one. It's still hard to tell, but jumbo is the truth!Jumbo 3-Chip Cookies
4 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 1/2 cups (3 sticks) butter
1 1/4 cups granulated sugar
1 1/4 cups packed brown sugar
2 Large eggs
1 tbsp vanilla extract
1 cup dark chocolate chips
1 cup white chocolate chips
1/2 cup milk chocolate chips - - Any variety of chips will do the trick, this is just what I used.
1 cup chopped nuts

Preheat oven to 375 degrees
Combine flour, baking powder, baking soda in medium bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in morsels and nuts. Drop dough by level 1/4-cup measure 2 inches apart onto ungreased baking sheets.
Bake for 12-14 minutes or until light golden brown. Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
Makes about 2 dozen.
Now for the second half. I could already tell by the amount of dough that I would have too many cookies on hand, so I decided to measure out the dough into cupcake tins to freeze them. Just below the fill line is about 1/4 cup. I put a knife around the edges to make for easier removal from pan once frozen. Freeze for a couple of hours. I had to turn the pan upside down and rinse the bottom of it with warm water for a second and then tap the pan on the counter and the dough just fell right out. I placed the dough into plastic bags and back into the freezer, so they are ready to pop into the oven for future use!

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