Most of the recipes on this blog are pretty healthy and made from scratch rather than using cans and boxes and packages of things to put a meal together, and though these cookies aren’t healthy, they are made from scratch and I’d be lying if I said we never made cookies. We sometimes hold cookie socials at our home and invite neighbors over, and this summer my kids held two bake sales where they sold cookies, and these are one of our favorites! I love that we make them monster sized! They really are the size of an adults palm. This recipe came from the Lion House Cookbook recipe, and we didn’t really change much of anything besides increasing the size, using our evaporated cane juice which is a lot like granulated sugar, and our unbromated white flour rather than your typical all-purpose flour. And they use all butter which not only tastes better, but is better for you than the canned crisco and vegetable oils etc. Give it a try!
Chocolate Chip Cookies (from Lion House Cookbook)
*makes 5-6 dozen, 3 1/2 inch cookies, or about 15 giant cookies
1 3/4 c (3 1/2 sticks) butter, softened
1 3/4 c packed brown sugar
1 1/4 c evaporated cane juice or any granulated sugar
4 eggs (cage free if possible)
5 1/2 Tbsp water
1 1/2 tsp vanilla
6 c all-purpose flour (I like to use unbromated white flour)
1 1/2 tsp salt
1 1/2 tsp baking soda
3 c chocolate chips (or M&M’s, or whatever chip you like)
Preheat oven to 350 degrees F. Line cookie sheets with silicone mat, parchment paper or lightly grease sheets and set aside.
Cream together butter and sugars in a large mixing bowl. Add eggs, water, and vanilla and mix until creamy. Add flour, salt, and baking soda and mix well. Gently fold in chocolate chips, mixing only until chips are evenly distributed. (overmixing results in broken chips and discolored dough). Drop by spoonfuls onto prepared cookie sheets. Bake 8-10 minutes or until golden brown. *If doing giant cookies, use about 3x the dough for individual cookies, and they will bake a couple of minutes longer; start watching around 10 minutes, but most likely they’ll go til 12 minutes, depending on your oven; they’re ready when they’re lightly golden around edges.