What could be more delicious than a fresh from the oven chocolate chip cookie? A giant fresh from the oven chocolate chip cookie approximately the size of Texas, that’s what.
You know how there are people who love the middle of a pan of brownies? And then you have the people who are all edges all the time? Well, this sheet cookie gives you the best of both worlds in cookie form. The middle section stays nice and gooey while you get these crispy edges that oh, my goodness, make you so happy this is made in a large jellyroll pan.
(Kitchen confession time: It took me forever to figure out that a jelly roll pan is simply a cookie sheet with a lip around the edges. So ridiculous, right?)
This cookie is very rich and sweet. And also very delicious with a cup of coffee or a glass of milk. It makes plenty so it’s great for a crowd and quite the crowd pleaser.
What You’ll Need:
2 cups of all purpose flour
4 cups brown sugar
1 tsp baking powder
1 tsp salt
1 cup butter, softened
2 TBS vanilla
Chocolate chips (I have used every kind of chips there are depending on what I had in the pantry so choose your favorite and go with it.)
What You’ll Do:
Preheat oven to 350 degrees
Mix flour, baking powder and salt.
Cream together sugar and butter.
Add eggs one at a time.
Add flour mixture and continue to mix until well blended.
Spread into a jelly roll pan lined with parchment paper.
Generously sprinkle with chocolate chips.
Bake for 25 to 30 minutes.
You want to be careful to not over bake these because the center needs to just be set when you take it out. But if you aren’t careful you end up in the ooze zone instead of the gooey stage so just keep an eye on it and bake it as long as you need to get it to the level of gooey-ness you prefer.
Also, second kitchen confession: I cream the butter and sugar together but then basically I just toss everything (including the chocolate chips) in the mixer and let it do it’s thing.
It really is the perfect balance of sweet crispy chewiness.