A few things before you start:<\/p>\n
<\/p>\n<\/div>\n<\/div>\n
This dough does not<\/em> get creamed. No bringing butter to room temperature, no whipping it fluffy with sugar. You\u2019re using cold, cubed butter straight from the fridge. I use my KitchenAid mixer<\/a> (here\u2019s their classic version<\/a> that\u2019s not as large as mine), but I\u2019ve never tested this recipe without a mixer. I mix the cold butter with the sugar on low just until the butter\u2019s incorporated and no longer in visible chunks. Add the eggs and vanilla and mix for no more than 30 seconds. Then add your dry ingredients and mix only until combined. Fold in the chocolate chips. Can you sense a theme here? Over-mixing is the one real way to ruin this dough, so when in doubt, stop early.<\/p>\n <\/p>\n The other technique you\u2019ll want to employ is shaping the cookie dough into tall mounds before you freeze them. Below, I\u2019ve shown how I shape the dough. It looks a little weird, but I promise it will give you a better result than rolling the dough into a round ball.<\/p>\n [ CLICK HERE TO SEE PHOTO<\/a> ] [ PHOTO OF FINISHED COOKIE<\/a> ]<\/p>\n <\/p>\n<\/div>\n<\/div>\n 8 ounces (2 sticks) cold unsalted butter, each stick cut into 8 pieces <\/p>\n<\/div>\n<\/div>\n 350\u00b0F vs. 375\u00b0F:<\/strong> Both work, it\u2019s genuinely personal preference. 350\u00b0F gives you a less domed cookie. 375\u00b0F gives you a taller, more browned dome. The cookie is doughy in the middle either way. If you use 375\u00b0F, keep an eye on the cookies so they don\u2019t burn.<\/p><\/blockquote>\n <\/p>\n","protected":false},"excerpt":{"rendered":" A few things before you start: This is a freeze-first cookie. You make the dough, portion it, and freeze it before it ever sees the oven. I use this quarter sheet pan to hold the dough in the freezer for the first day before I transfer it to a Ziploc freezer bag. Freeze the dough … Continue reading “Giant Chocolate Chip Cookie”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23807","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23807"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807\/revisions"}],"predecessor-version":[{"id":23810,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807\/revisions\/23810"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIf photo is gone, they look like termite mounds<\/p>\nNORTHWOODS TABLE CHOCOLATE CHIP COOKIE RECIPE<\/h1>\n
Ingredients<\/h2>\n
\n200 grams (1 cup) light brown sugar
\n120 grams (2\/3 cup) white sugar
\n1 whole egg
\n2 egg yolks
\n2 teaspoons vanilla extract
\n405 grams (about 3 1\/3 cup) all purpose flour
\n8 grams (2 teaspoons) baking powder
\n4 grams (1 1\/2 teaspoons) Diamond Crystal kosher salt (if using Morton, cut in half)
\n5 grams (1 teaspoon) baking soda
\n5 grams (1 1\/2 teaspoons) cornstarch
\n8 ounces (1 1\/3 cups) semi-sweet mini chips (I use Toll House)
\n8 ounces (1 1\/3 cups) milk chocolate chips (I use Ghiradelli)<\/p>\nDirections<\/h2>\n
\n
![CLICK HERE TO SEE PHOTO<\/a> ]\nIf photo is gone, they look like termite mounds<\/p>\nNORTHWOODS TABLE CHOCOLATE CHIP COOKIE RECIPE<\/h1>\n[ PHOTO OF FINISHED COOKIE<\/a> ]<\/p>\nIngredients<\/h2>\n\n\n<\/div>\n <\/p>\n<\/div>\n<\/div>\n8 ounces (2 sticks) cold unsalted butter, each stick cut into 8 pieces\n200 grams (1 cup) light brown sugar\n120 grams (2\/3 cup) white sugar\n1 whole egg\n2 egg yolks\n2 teaspoons vanilla extract\n405 grams (about 3 1\/3 cup) all purpose flour\n8 grams (2 teaspoons) baking powder\n4 grams (1 1\/2 teaspoons) Diamond Crystal kosher salt (if using Morton, cut in half)\n5 grams (1 teaspoon) baking soda\n5 grams (1 1\/2 teaspoons) cornstarch\n8 ounces (1 1\/3 cups) semi-sweet mini chips (I use Toll House)\n8 ounces (1 1\/3 cups) milk chocolate chips (I use Ghiradelli)<\/p>\nDirections<\/h2>\n\n\n<\/div>\n <\/p>\n<\/div>\n<\/div>\n\nIn the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter and sugars on low for 2 minutes, until the butter is broken down with no visible chunks.<\/li>\nAdd the egg, egg yolks, and vanilla. Mix on medium-low for no more than 30 seconds, just until incorporated. Scrape down the bowl as needed.<\/li>\nWhisk the dry ingredients together in a separate bowl, then add to the wet ingredients. Mix on low until just combined \u2014 don\u2019t overwork it.<\/li>\nFold in both chocolate chips, by hand if the mixer isn\u2019t distributing them evenly. Stop as soon as they\u2019re incorporated.<\/li>\nPortion the dough into 6 ounces each using a scale<\/a> \u2014 this recipe makes about 8\u00bd cookies (I eat the half raw, haha, freeze the other 8). No scale? Eyeball 8\u20139 even portions. Shape each into a tall dome rather than a round ball, then flatten the bottom slightly so it won\u2019t tip over in the oven. Place on a parchment-lined pan<\/a> or plate for freezing.<\/li>\nFreeze the portioned dough at least 6 hours before baking \u2014 or up to a few months.<\/li>\nWhen you\u2019re ready to bake, preheat your oven to 350\u00b0F or 375\u00b0F \u2014 see notes below for which.<\/li>\nBake straight from frozen on parchment-lined half sheet pans (4 cookies per pan max) for 16 minutes, rotating the pans top-to-bottom and front-to-back halfway through, until the tops and bottoms just start to brown. (A full 8-cookie batch can take closer to 20 minutes.) The centers should still look doughy. Cool on the pan for 15 minutes to set up before moving.<\/li>\n<\/ol>\n350\u00b0F vs. 375\u00b0F:<\/strong> Both work, it\u2019s genuinely personal preference. 350\u00b0F gives you a less domed cookie. 375\u00b0F gives you a taller, more browned dome. The cookie is doughy in the middle either way. If you use 375\u00b0F, keep an eye on the cookies so they don\u2019t burn.<\/p><\/blockquote>\n <\/p>\n","protected":false},"excerpt":{"rendered":"A few things before you start: This is a freeze-first cookie. You make the dough, portion it, and freeze it before it ever sees the oven. I use this quarter sheet pan to hold the dough in the freezer for the first day before I transfer it to a Ziploc freezer bag. Freeze the dough … Continue reading “Giant Chocolate Chip Cookie”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23807","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23807"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807\/revisions"}],"predecessor-version":[{"id":23810,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807\/revisions\/23810"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/substackcdn.com\/image\/fetch\/$s_!bJ-q!,w_1456,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F5928c50f-f2e7-410f-8ba5-f8eec14c9e41_3024x4032.jpeg\"){kind=link}
![PHOTO OF FINISHED COOKIE<\/a> ]<\/p>\nIngredients<\/h2>\n\n\n<\/div>\n <\/p>\n<\/div>\n<\/div>\n8 ounces (2 sticks) cold unsalted butter, each stick cut into 8 pieces\n200 grams (1 cup) light brown sugar\n120 grams (2\/3 cup) white sugar\n1 whole egg\n2 egg yolks\n2 teaspoons vanilla extract\n405 grams (about 3 1\/3 cup) all purpose flour\n8 grams (2 teaspoons) baking powder\n4 grams (1 1\/2 teaspoons) Diamond Crystal kosher salt (if using Morton, cut in half)\n5 grams (1 teaspoon) baking soda\n5 grams (1 1\/2 teaspoons) cornstarch\n8 ounces (1 1\/3 cups) semi-sweet mini chips (I use Toll House)\n8 ounces (1 1\/3 cups) milk chocolate chips (I use Ghiradelli)<\/p>\nDirections<\/h2>\n\n\n<\/div>\n <\/p>\n<\/div>\n<\/div>\n\nIn the bowl of a stand mixer fitted with the paddle attachment, beat the cold cubed butter and sugars on low for 2 minutes, until the butter is broken down with no visible chunks.<\/li>\nAdd the egg, egg yolks, and vanilla. Mix on medium-low for no more than 30 seconds, just until incorporated. Scrape down the bowl as needed.<\/li>\nWhisk the dry ingredients together in a separate bowl, then add to the wet ingredients. Mix on low until just combined \u2014 don\u2019t overwork it.<\/li>\nFold in both chocolate chips, by hand if the mixer isn\u2019t distributing them evenly. Stop as soon as they\u2019re incorporated.<\/li>\nPortion the dough into 6 ounces each using a scale<\/a> \u2014 this recipe makes about 8\u00bd cookies (I eat the half raw, haha, freeze the other 8). No scale? Eyeball 8\u20139 even portions. Shape each into a tall dome rather than a round ball, then flatten the bottom slightly so it won\u2019t tip over in the oven. Place on a parchment-lined pan<\/a> or plate for freezing.<\/li>\nFreeze the portioned dough at least 6 hours before baking \u2014 or up to a few months.<\/li>\nWhen you\u2019re ready to bake, preheat your oven to 350\u00b0F or 375\u00b0F \u2014 see notes below for which.<\/li>\nBake straight from frozen on parchment-lined half sheet pans (4 cookies per pan max) for 16 minutes, rotating the pans top-to-bottom and front-to-back halfway through, until the tops and bottoms just start to brown. (A full 8-cookie batch can take closer to 20 minutes.) The centers should still look doughy. Cool on the pan for 15 minutes to set up before moving.<\/li>\n<\/ol>\n350\u00b0F vs. 375\u00b0F:<\/strong> Both work, it\u2019s genuinely personal preference. 350\u00b0F gives you a less domed cookie. 375\u00b0F gives you a taller, more browned dome. The cookie is doughy in the middle either way. If you use 375\u00b0F, keep an eye on the cookies so they don\u2019t burn.<\/p><\/blockquote>\n <\/p>\n","protected":false},"excerpt":{"rendered":"A few things before you start: This is a freeze-first cookie. You make the dough, portion it, and freeze it before it ever sees the oven. I use this quarter sheet pan to hold the dough in the freezer for the first day before I transfer it to a Ziploc freezer bag. Freeze the dough … Continue reading “Giant Chocolate Chip Cookie”<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-23807","post","type-post","status-publish","format-standard","hentry","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=23807"}],"version-history":[{"count":3,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807\/revisions"}],"predecessor-version":[{"id":23810,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/23807\/revisions\/23810"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=23807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=23807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=23807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"https:\/\/substackcdn.com\/image\/fetch\/$s_!plGb!,w_1456,c_limit,f_webp,q_auto:good,fl_progressive:steep\/https%3A%2F%2Fsubstack-post-media.s3.amazonaws.com%2Fpublic%2Fimages%2F1d97dc55-e23c-4de4-b0d4-ee56dd362cfd_3024x4032.heic\"){kind=link}