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Friday, September 20, 2019  Spokane, Washington  Est. May 19, 1883
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Dorothy Dean presents: It’s dunking time with Jumbo Chocolate Chip Cookies

By Audrey Alfaro For The Spokesman-Review

Pour the milk! There’s dunking to be done, as Sunday is National Chocolate Chip Cookie Day. And I’ve got a jumbo one (or more so, dozen) to share with you.

My multi-talented friend and fellow contestant from Food Network’s Halloween Baking Championship – which he won – has been “on a never-ending quest to perfect chocolate chip cookies.”

Well, I’m delighted to share that his pursuit has found him a recipe that, after some minor altering, he declared “pretty much perfect.” And after trying them myself, I absolutely agree. Insanely thick and dense, yet soft and chewy, this recipe takes the cake – er, cookie?

Loaded with chocolate chips and bits of toasted pecans, they’re fluffy with gooey centers and crisp edges. Everything a dreamy triple C (chocolate chip cookie) should encompass.

While most recipes call for softened butter, this one uses cold. It’s creamed until fluffy, then the sugars are added, followed by a mixture of eggs and vanilla and almond extracts.

Your dry ingredients are whisked together: flour, cornstarch, baking powder, baking soda, salt and ground cinnamon, then added into the mix. Lastly, the chocolate chips and pecans are stirred in. You can of course omit the nuts or swap them out for another kind.

To get these cookies jumbo, a 1/3 cup measuring cup is used to portion out the cookie dough balls. They’re divided between two baking sheets and placed in the fridge to chill for at least 30 minutes before baking.

You also could cover them and bake when needed. But I promise you, you need these right away.

Some 350 degrees and 22 minutes later, when you pull these scrumptious golden mounds out of the oven, it’s going to take every fiber of your being not to immediately bite into one. But step away – after you get a good sniff of their sweet, delectable ambient scent, that is.

The cookies need to set and cool, directly on the baking sheet, for about 15 minutes. I know … it’ll be the longest 15 minutes of your life. Just keep sniffing them until then.

And if like your cookies with milk or ice cream – or just your mouth – have it ready. Because once you have that first bite, you’re going to be swept away to chocolate chip cookie heaven, and there’s no bringing you back.

Jumbo Chocolate Chip Cookies

Adapted from showmetheyummy.com.

3 cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/4 teaspoon baking soda

1 1/2 teaspoons salt

1/4 teaspoon ground cinnamon

2 large eggs, cold

1 tablespoon vanilla extract

1/2 teaspoon almond extract

1 cup unsalted butter, cold and cut into cubes (2 sticks)

3/4 cup brown sugar, packed

1/2 cup granulated sugar

2 cups semi-sweet chocolate chips

1/2 cup chopped pecans, toasted

Line two baking sheets with a Silpat mat or coat with a nonstick cooking spray. Set aside. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt and ground cinnamon. Set aside.

Whisk together the eggs, vanilla and almond extracts in a small bowl and set aside. In a stand mixer, beat the cold butter until creamy and fluffy, about 2 minutes.

Scrape down the sides of the bowl and add the brown sugar and granulated sugar. Beat for 2 more minutes, then add the egg and extract mixture and mix until just combined, scraping down the bowl if needed.

Add flour mixture, 1/3 at a time, and mix until thoroughly combined. Stir in the chocolate chips and pecans. Using a 1/3 cup, measure out the dough and form it into 16 cookie balls.

Divide the cookie balls evenly between the two cookie sheets, spacing them about 1 1/2 inches apart. Place both sheets into a refrigerator to chill for 30 minutes or cover and chill until needed.

Preheat oven to 350 degrees F and bake for 22 minutes or until golden brown around the bottom edges. And if you’re questioning if they’re done, know that they retain heat and will continue to cook through.

Remove from the oven and let them cool directly on the baking sheet at least 15 minutes. Serve warm. To reheat the cookies, wrap them in a paper towel and microwave for 15 seconds.

Audrey Alfaro can be reached at spoonandswallow@yahoo.com.

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