This weekend, I made them again, with a bit of a new ingredient and wowie were they yummy! As you can see from the decadent photos, the cookies are big and perfect for ice cream cookie sammies. I hope you like them as much as we do!
Chewy Chocolate Chip Cookies With a Kick!
Note: This is a BIG batch of cookies to match my large KitchenAid mixer. I typically bake half of the dough and freeze the rest for later to avoid having stale cookies. Or, you can halve the recipe if you prefer.
Makes about 6 1/2 dozen 3 inch cookies
Ingredients:
- 1 pound (4 sticks) of unsalted butter, room temperature
- 2 cups packed light or dark brown sugar
- 1 cup granulated sugar
- 2 Tbsp. plus 1 Tsp. Vanilla Extract (yeah, it's a lot!)
- 4 Large Eggs
- 4 1/2 cups all-purpose flour
- Heaping 1 tsp. King Arthur Flour's Espresso Powder
- 2 tsp. salt
- 2 tsp. baking soda
- 3 cups chocolate chips
- 1 cup toasted pecans, chopped (optional - but if you do not use, do not increase choc. chips)
Directions:
- Preheat oven to 375 degrees.
- In a large bowl, sift flour, espresso powder, salt and baking soda and set aside.
- In stand mixer, combine butter and sugars until fluffy.
- Add vanilla and combine. Add eggs and combine.
- Add flour mixture in two parts to avoid flour/dust cloud and combine.
- Add chocolate chips and pecans until just combined.
- Take heaping tablespoons and plop on cookie sheets about 3 inches apart.
- If immediately making ice cream sammies (which is pretty darn tasty I must say), take out ice cream.
- Place cookies in the oven for 6 minutes, turn cookie sheets and bake 5 additional minutes.
- Let cookies cool 1-2 minutes. (If not continuing on, place cookies on cooling rack and repeat steps 1-10)
- Choose two similarly sized cookies to make ice cream sandwiches. Place cookie face-side down, add ice cream, add 2nd cookie face-side up taking care not to break cookie. Listen to the oooh's and aaah's of your dessert loving recipients and enjoy!
