Shiela’s Mt. Cookie Manjaros (Giant Chocolate Chip Cookies) Will Make You Drool
Cookies anyone? Well, who can ever say no to it? And when it’s Shiela Mehra’s Mt. Cookie Manjaros we assure you – YOU will not be able to resist it!
This Whip-It-Up-Wednesday check out Shiela Mehra’s recipe for Giant Chocolate Chip Cookies, and get ready to bake some finger licking goodies from the kitchen of The Girl That Made It All!
“This is my homage to Levain Bakery in New York City. If you have never been to Levain Bakery, they sell gigantic cookies. Their most popular is their chocolate chip walnut cookies. They are chewy and gooey even when they aren’t straight out of the oven. They are almost cake-like cookies. Everyone tries to copy them (including me) and fail. I will not say mine are the same. They are close but different, but oh so yummy. My oldest son calls them Mt. Cookie Manjaros and the name has stuck. My kids tell me they don’t like them. They LOVE them! It’s a great recipe to make with your kids.”
“I adapted the recipe using a cheat sheet from http://www.handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies/. With those notes in hand, I used bread flour, baking powder and brown sugar to give the cookie that cake like quality I was looking for. I also used an ice cream scoop to give the large size I wanted for the cookie.”
“Here is how I make it:”
INGREDIENTS
- 3 cups bread flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs, room temperature
- 2 cups dark chocolate chips
INSTRUCTIONS
Preheat oven to 350 degrees.
Mix all dry ingredients.
Cream butter, sugars, and vanilla. Beat 2 minutes so that cookies will be nice and fluffy.
Add eggs and then mix. Then add flour and mix.
Add dark chocolate chips and mix with a spoon. I prefer dark to offset the sweetness from the sugars.
Scoop out on a tray. I am able to fit 6 on a sheet. You should have enough to make 18 cookies. I use a Silpat so my cookies don’t stick.
Now, these puppies need to go in the fridge for 30 minutes. Do not skip that step.
Bake for about 15 – 18 minutes until golden brown.
Relish!
