Things are finally settling down, and it’s time to catch up on some cookie baking! To get things rolling, here’s another super chocolate chip cookie recipe. It’s based on the recipe from Once Upon a Tart bakery in NYC. A place I am looking forward to visiting during my big, annual NYC shopping trip in October.
This is the Once Upon a Tart recipe, but I cut it in half, added more vanilla and reduced the amount of salt. The original recipe called for 1 1/2 teaspoons, and I suspect since they are in NYC, they tested with Diamond Kosher which is not as salty as Morton – the one more people seem to use.
These are huge cookies, as you can see by how big they appear in relation to the Silpat. I cooked these for 18 minutes and that was almost too much, so check at 17 minutes. If your oven runs hot, you may need to cover the cookies with foil halfway through. These are big, high, dense and sturdy. They can accommodate quite a bit of chocolate chips.
Giant Brown Sugar Chocolate Chip Cookies
10 tablespoons unsalted butter, room temperature
3/4 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 1/2 cups plus 2 tablespoon unbleached all purpose flour
1/2 teaspoon kosher salt (Morton) or table salt
3/4 teaspoon baking soda
1 1/1/2 cups semi-sweet chocolate chips
In a mixing bowl, beat together butter and brown sugar. Beat in egg and vanilla. Sift together flour, salt and baking soda and stir into mixture. Stir in chocolate chips. Chill dough for about an hour.
To make 9 big cookies, use a generous 1/4 cup measure to form large mounds. Bake 18 minutes in a preheated 350 degree oven.
Makes 9 huge cookies
{ 9 comments… read them below or add one }
Oh my, these look absolutely killer!!! Thanks for sharing the recipe – It’s on my quickly expanding to-try list.
Oooh… now I want to make cookies! They look delicious, Anna.
So you have the cookbook, too? A few of us did a tart from it back in June. Maybe we’ll have to join up to do a cookie, too. Hmm. Not sure how I’ll manage unless it’s got carrots in it or something! Oh well, I can cheer the rest of you on …
wow, brownies
VC, the cookies are good, but they do get pretty dark with all the brown sugar. Make sure you watch them very closely as they bake.
Jennifer, making you want cookies is my goal
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Alison, what’s the scoop? Should I skip OUAT?
Alanna, I’ll have to check out your tart adventures. I have made a few of the OUAT tarts and have had really good results.
tg, don’t get to used to the brownies. I accidentally deleted my old template and couldn’t find my banner and just smacked the brownie one back up there…
I was wondering if you’d ever heard of a “shortbread sugar cookie”? They sell them at BArnes and Noble. They have become my FAVORITE cookie and I can’t find a recipe. They are thick cookies, have a texture like a cross between a crumbly almond cookie…you know the kind w/ the big dollop of chocolate in the center and a soft sugar cookie w/ sprinkles of sugar on top.
Any suggestions? wendy
wow, ads. and i can’t see everything unless i blow it up to the full screen view. (continuing my role as the official layout/feedback voice.)
I’m playing around with things right now. So far, I am not very happy with how it looks.
Hi Anna,
Great blog! I too have this cookbook and consider it an absolute treasure. Gorgeous cookies!