Extra Large Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same, friend, same. Sometimes you just need that instant gratification, that warm, gooey hug in cookie form without the hours of culinary acrobatics. Well, get ready, because we’re about to make some **Extra Large Chocolate Chip Cookies** that are so good, they might just solve all your problems (temporarily, at least). Think big, think chunky, think “this is exactly what I needed today.”

Why This Recipe is Awesome

Let’s be real, life is too short for tiny cookies. This recipe isn’t just about making bigger cookies; it’s about making the best big cookies. They’re perfectly chewy on the inside, slightly crisp on the edges, and loaded with glorious chocolate. Plus, it’s pretty much **idiot-proof** – even I, a seasoned “sometimes-burns-water” chef, manage to nail these every time. No fancy equipment, no bizarre techniques, just pure, unadulterated cookie joy. Seriously, it’s like therapy, but tastier and with fewer awkward silences.

Ingredients You’ll Need

Gather your troops, because we’re going to war… against hunger! Here’s what you’ll need for these magnificent beasts:

• 1 cup (2 sticks) unsalted butter, softened. Think room temp, like you’ve been sitting on the counter judging everyone.
• ¾ cup packed light brown sugar. Gives that lovely chewiness. Don’t skimp!
• ½ cup granulated sugar. For that sweet crispness.
• 2 large eggs. Happy eggs make happy cookies.
• 2 teaspoons vanilla extract. The good stuff, none of that imitation nonsense. This is important!
• 2 ¼ cups all-purpose flour. The backbone of our operation.
• 1 teaspoon baking soda. Our little leavening magic maker.
• ½ teaspoon salt. Just a pinch, because balance is key, even in extreme cookie situations.
• 1 ½ cups chocolate chips. And by chips, I mean a glorious mix of milk, semi-sweet, and maybe even some dark chunks. Go wild! More chocolate = more happiness.

Step-by-Step Instructions

Alright, apron on (or not, I’m not your mom), let’s bake some dreams!

1. First things first: **preheat your oven to 375°F (190°C)**. Line a couple of baking sheets with parchment paper. Trust me on the parchment; it saves lives (and cookies).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes with an electric mixer. **Don’t rush this step**, it’s where the magic starts!
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, stir in that glorious vanilla extract. It should smell divine already.
4. In a separate, medium-sized bowl, whisk together the flour, baking soda, and salt. Make sure they’re well combined so every cookie gets its fair share of leavening goodness.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until *just* combined. **Whatever you do, don’t overmix!** Overmixing makes tough cookies, and we want soft, tender giants.
6. Now for the best part: fold in those beautiful chocolate chips! Get them all cozy in the dough.
7. Scoop out generous amounts of dough onto your prepared baking sheets. We’re talking golf-ball to tennis-ball size here for “extra large.” Leave plenty of space between them because these bad boys are gonna spread out. I usually do 3-4 cookies per sheet.
8. Bake for 10-14 minutes, or until the edges are golden brown but the centers still look a little soft and underbaked. **This is key for that chewy center.**
9. Let them cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. Or, you know, eat them warm because who can resist?

Common Mistakes to Avoid

Listen, we’ve all been there. Here are some rookie (and not-so-rookie) errors to steer clear of:

• Forgetting to preheat the oven: This isn’t a suggestion, it’s a command! Cold ovens mean uneven baking and sad, flat cookies.
• **Overmixing the dough:** Remember what I said? Tough cookies! Mix until just combined, then stop. Walk away from the mixer.
• **Overbaking:** This is the ultimate sin for a chewy cookie. Pull them out when they look slightly underdone in the middle. They’ll continue to bake on the hot sheet.
• Not using parchment paper: Unless you enjoy scraping cookies off a pan, just use the parchment. It’s a game-changer.
• **Putting too many cookies on one sheet:** These are XL cookies; they need their personal space. Give them room to spread and achieve their full, glorious potential.

Alternatives & Substitutions

Feeling adventurous? Or maybe you just ran out of something. Here are some quick fixes:

• Chocolate Variety: Mix it up! Dark chocolate chunks, white chocolate chips, butterscotch chips, or even chopped up candy bars. Your cookie, your rules.
• Add-ins: Throw in some chopped nuts (walnuts or pecans are classic!), a sprinkle of sea salt on top before baking (highly recommend!), or even some crushed pretzels for a salty-sweet crunch. Yum!
• Gluten-Free: You can totally use a 1:1 gluten-free flour blend, but keep an eye on the dough consistency. You might need to add a splash more milk if it seems too dry.
• Margarine vs. Butter: Look, technically you *could* use margarine, but why hurt your soul (and your taste buds) like that? For these epic cookies, **butter is king**.

FAQ (Frequently Asked Questions)

• Can I use margarine instead of butter? Well, technically yes, but why hurt your soul like that? For the best texture and flavor, **stick with real butter**. Trust me, your taste buds will thank you.
• Do I really need to chill the dough? For extra large cookies, chilling the dough for at least 30 minutes (or even overnight!) can help prevent too much spreading and gives the flavors more time to meld. But if you’re impatient (like me, LOL), you can skip it and still get delicious results.
• My cookies spread too much! What happened? A few things could be the culprit: your butter might have been too soft, your oven temperature might be off, or your dough wasn’t chilled. Also, if you’re scooping them too flat, they’ll spread more.
• How long do these monsters last? If you can manage to not eat them all in one go, they’ll stay fresh in an airtight container at room temperature for up to 3-4 days. But let’s be honest, they rarely last that long.
• Can I make them smaller? Of course! Just reduce the baking time to about 8-10 minutes for regular-sized cookies. But again, why? Go big or go home!
• What if I don’t have brown sugar? You can make your own by mixing 1 cup of granulated sugar with 1 tablespoon of molasses. Or, just use all granulated sugar, but know your cookies will be a bit crispier and less chewy.
• Can I freeze the dough? Absolutely! Scoop the dough balls onto a baking sheet, freeze until solid, then transfer them to a freezer-safe bag. When you’re ready to bake, pop them straight from the freezer into a preheated oven, adding a few extra minutes to the baking time. **It’s a lifesaver, FYI!**

Final Thoughts

And there you have it, folks! Your new favorite recipe for extra large chocolate chip cookies. These aren’t just snacks; they’re experiences. So go ahead, unleash your inner cookie monster, bake a batch, and share them (or don’t, no judgment here). Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!