Chocolate Chip Cookie Trials - Chocolate Chip Jumbos

We will be ending our Chocolate Chip Cookie Trials with round four, and Chocolate Chip Jumbos. I have made these cookies quite a few times in the past, and really enjoy them. It is a clipping from a magazine, origin forgotten by now. These are very large, solid cookies. They are both crunchy and chewy, unless you overbake, which will turn these cookies very dry, very quickly.

Phase 1, dough: Again, your basic chocolate chip cookie dough, but I had to be sure, didn't I? Phase 2, baked: Retained a good shape and height. The texture is not too gooey, but the cookies are still soft with a good crunch on the edges. Phase 3, chilled: I didn't enjoy these cookies chilled as much as fresh out of the oven. They firmed up quite a bit, and were almost too solid for my taste. I left out the nuts, but these cookies are very adaptable, and you can play around with different add-ins.

Chocolate Chip Jumbos

3 large eggs

1 pound (4 sticks) butter or margarine, softened

1 package (16 ounces) brown sugar

1 1/2 cups granulated sugar

2 Tablespoons vanilla extract

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

6 cups all-purpose flour

2 packages (12 ounces each) semi-sweet chocolate chips

1 bag (16 ounces) chopped walnuts

Preheat oven to 350F. In a very large bowl (a stand mixer works best, as you may burn out a hand mixer), with mixer on medium speed, beat eggs 4 minutes or until light and fluffy. reduce speed to low; beat in butter, sugars, vanilla, baking soda, and salt. Stir in flour, chocolate chips, and walnuts (mixture will be very stiff).

Line 2 large cookie sheets with parchment paper. Drop dough by level 1/3 cups (or use a 2 1/2-inch ice cream scoop), 2 inches apart, onto prepared cookie sheets. Bake cookies 23 to 26 minutes or until golden around the edges, rotating cookie sheets between upper and lower racks halfway through baking. Transfer cookies to wire racks to cool. Stor cookies in a tightly covered container at room temperature for up to 1 week, or in the freezer up to 3 months. Makes about 3 dozen (very large) cookies.

Enjoy! -Cardamommy