~ "By wisdom a house is built, and through understanding it is established; Through knowledge its rooms are filled with rare and beautiful treasures." ~ "Reckless words pierce like a sword, but the tongue of the wise brings healing" ~ "But the wisdom that is from above is first pure, then peaceable, gentle, and easy to be intreated, full of mercy and good fruits, without partiality, and without hypocrisy." ~ "Trust in the LORD with all your heart, and lean not on your own understanding; in all your ways acknowledge Him, and He shall direct your paths."~

Monday, March 15, 2010

BIG, FAT,CHEWY Chocolate Chip Cookies...And a Whole Wheat Version.

These Cookies were made with Whole Wheat and Oatmeal Flour and Less Sugar....
BIG, FAT,CHEWY Chocolate Chip Cookies...To Share! We all have our favorite chocolate chip cookie recipe. There's the crispy, the chewy, the Alton Brown, The New York Times, the Toll House, etc...But every so often, I like to make a new cookie recipe.
Recently, I came across this chocolate chip cookie on AllRecipes. It had well over 3,ooo reviews and an average of 4 1/2 stars. From what I noticed, it seemed like everyone loved this recipe. Actually, they thought it was the BEST chocolate chip cookie. Ever. Have you ever made them? The cookies are supposed to be like the ones you get in specialty stores or bakery shops. I was curious... would they be? I even looked at the photos posted by various reviewers...strange, they were all different! Not one looked the same. Some were flat, some were raised...it really made me wonder how they should actually look like. On a whim, I decided to make them that afternoon. This time around, I decided not to change a thing:)... why, I even left them BIG. I never make such big cookies...I rolled them in a ball, the size of a lime, or roughly 1/4 cup. Six cookies on a sheet!!! My husband saw them on the baking sheet and exclaimed, "Wow, those are some HUGE cookies!" Obviously, it was the first time he had ever seen me make such big cookies:)...
I also wanted to make this recipe, because it used melted butter. I've seen many recipes that use the melted butter technique. I was curious to see how it would play out. I like to chill my cookie dough before baking. So, I chose to do the same with this recipe. Chilling the dough eliminates too much spreading, resulting in flatter cookies. These cookies came out looking wonderful... thick and chewy. Very presentable. But I thought they were a tad too sweet...maybe its just me. I did a whole wheat version of these cookies and omitted the white sugar(just used the brown sugar). They were still delicious, yet still too big for me:). I think these cookies are meant to be shared...maybe next time I'll make them smaller:). Give them a try, you just might like them. Hope you enjoy...

Note: For a browned butter version:You can melt the butter till you get browned butter... made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present.

You will need:adapted from AllRecipes

Ingredients: ( with Whole Wheat Version)

2 cups all-purpose flour(1 cup WW Flour+1 Cup Oatmeal Flour)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar(omitted for Whole Wheat Version)
1 tablespoon vanilla extract(also added some orange peel for WW Version)
1 egg
1 egg yolk
2 cups semisweet chocolate chips(I don't use all 2 cups, but close to it, reserve some for topping)


  • Preheat the oven to 325 degrees F (165 degrees C).
  • Grease cookie sheets or line with parchment paper.

1. Sift together the flour, baking soda and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. 3. Beat in the vanilla, egg, and egg yolk until light and creamy.
4. Mix in the sifted ingredients until just blended.
5. Stir in the chocolate chips by hand using a wooden spoon.
6. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
7. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

*The whole wheat and oatmeal cookies were flatter...I think next time I would add a few more TBS of Flour to compensate for the sugar I took out. The dough was softer in texture than the original dough. I should have known they would be flatter:)... Which , incidentally, isn't necessarily a bad thing:)
I also baked them at 350 deg instead of 325. I baked the cookies partially frozen, as well...close to the same time as the original.


Sailaja Damodaran said...

Very healthy..........

Speranta said...

Pentru toate retetele si mai ales pentru descrierea lor !felicitari

Love This Site said...

I think I love you! I can't wait to make these and the Girl Scout Samoa Cookies. I'm new to this site and have only seen these two recipes. I have a feeling I'll be here for a while...

Thanks so much sharing.

Ellie said...

Love This Site,
Thanks for stopping by...I am so glad you are enjoying the blog. I hope you find a recipe or two that you like. Its exciting trying out new recipes:)~Ellie

Annie from Australia said...

Dear Ellie, This is a great recipe for chocolate chip cookies. I've already made several batches of these cookies and they taste great. I think it's the best chocolate chip cookie recipe I've come across. My husband loves these cookies too. :) :) Thanks heaps and God bless you :)

Ellie said...

Annie, Thank you so much for your feedback on this recipe! I am really happy that you made the cookies... and that you liked them too:).
It really is a pretty neat recipe...I sometimes like to make a batch of the cookie dough and freeze it. It's great to have on hand...
Thanks again for stopping by and taking the time to comment. Appreciate it...and have a blessed day!

Annie from Australia said...

Dear Ellie, last weekend I made this recipe again (since I had such great results last time!). This time I made some slight changes by putting 2 cups of wholemeal self-raising flour, 2/3 cup of extra virgin olive oil, 2 eggs & some desiccated coconut. I also sprinkled sesame seeds on the dough just prior to baking and they really added extra flavour/aroma. As for the other ingredients such as vanilla essence, chocolate chips, etc, I still followed the recipe. I also left the cookie dough in the fridge overnight as you suggested and the cookies really stayed crunchy and not too soft or cakey. These cookies turned out extra perfect, and my husband and I both agreed these are the best chocolate chip cookies I have made. :)

Thank you again for sharing such a great recipe. My hubby and I both love having these cookies for morning tea everyday at work, and no doubt I'll keep making them every weekend from now on. :) Well done and keep up the great work on your blog. :):)
Have a blessed week. :)

Ellie said...

Annie, I am so thrilled that you are enjoying the recipe. Thank you for your kind words! Just taking the time to let me know how much you enjoyed the recipe really made my day:) So, thank you!
I just love your creativeness and think the substitutions you made are excellent! I would have never thought of sprinkling the cookies with some sesame seeds.... a great idea! And I LOVE the coconut addition...You are making me want to try your version:)
Have a wonderful week and thank you for being such a blessing:)!

Andreea said...

Hi Ellie,

I made these today, the 2nd time. The firsta time I somehow saw 2.5 cups of flours and of course I had to add some other wet ingredients to make it work. Was ok though.

Well today was a very dofferent sotry. They are exactly what I'm looking for in a coockie, the chewyness :) I did have chocolate chps so I put some small pieces of chocolate about 100g and 1/2of dry cherry (they are very very sweet so next time if I add them I will take out some of the sugar).

All this to say: thank you for posting this recipe. It's a keeper! Have a lovely evening! :)

Ellie said...

Andreea, Thank you for stopping by and for your feedback. I really appreciate it!
I've made plenty of recipes where I've misread amounts...so I fully understand your first attempt:). I have to give it to you for trying it again:)...
I am glad you liked it the second time around...and I simply love the cherry idea. That's what's nice about baking at home...you get to choose how you make them:)... and eventually tweak it to your liking.
Yes, I too like chewy cookies:)...I'll often underbake most cookies to get the chewy effect:).
Thank you again, Andreea for stopping by... and have a wonderful evening as well!

Andreea said...

Oh my, the typos... sorry about that! Last night I wasn't in top shape :)

I've tried a lot of cookie recipes (it's the best desert for a lunch box), the flavours were fine but they were not chewy enough so I kept looking :)
Now I have to try the healthier version too and if they are chewy enough I will make only those.

Ellie said...

Andreea, Oh don't worry about the typos...I clearly understood:)...

I don't think the whole wheat version will change that much....if you still feel they aren't as chewy as you like you can opt to use half whole wheat half white flour...and just see the difference. That's just a thought.
I am glad you like them though:) and thanks for stopping by.
Have a great day!