When it comes to eating dinner, Madeline is all about the art of negotiation.
“Did I eat enough for dessert?”
“If I eat one more bite is it enough for dessert?”
“Two more bites?”
“How much do I have to eat for two desserts?”
This child has a pretty solid sweet tooth, taking after my mom, for sure.
Knowing that they were going to be with their Dad for the week, I wanted to make another batch of Madeline’s favorite cookie before she left.
Nick wasn’t forgotten. While he likes the cookies just fine, his last-thing-before-he-leaves perk came from savoring the dregs from the can of sweetened condensed milk I used in another recipe. That hankering he gets from The Ex and his dad. Nick’s grandfather (on his dad’s side) used to eat an entire can of sweetened condensed milk. I’m all for a finger swipe (or in Nick’s case, I leave a teaspoon or two), but a whole can? Yikes. The sister-in-law and I read the label Sunday night. Yikes indeed.
Anyway, these cookies. Hands down, Madeline’s favorite. I created the recipe some months back, but it wasn’t until this past weekend that they got a name. It just popped into my head during my kitchen time, and it couldn’t be more fitting.
The cookies are super large, with the recipe making about 14 in total. Of course, you could make them smaller, but we choose not to. Because sometimes a gigantic cookie is just what you need. A teensy bit of salt in every bite via the potato chips. A little bit of hmmm, what is that by way of the espresso powder. And the all ’round taste? Pretty scrumptious.
Extremely simple to make. I mix everything in one bowl, so start to finish, including baking time, it’s under 25 minutes. We love them best fresh out of the oven, when the chocolate is still melty and warm. Letting them cool off just enough so that no tongues are burnt in the process, of course. Days later? The chocolate and the inside of the cookie is still soft.
Which I really love.
Need something to fill your cookie jar or to drop off at a neighbor? A sweet treat for your kiddos who eat just enough dinner for dessert? These are perfect. Another batch will be hitting our counter this weekend, waiting for Madeline when she comes home on Sunday.
I cannot wait.
Super Large Turbo Charged Chocolate Chip Cookies
Recipe courtesy of Cate O’Malley
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
10 tablespoons butter, softened
1/2 cup packed light brown sugar
1/4 cup dark brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon instant espresso powder
1 cup crushed potato chips
1 cup semisweet chocolate chips
Preheat oven to 350. In large bowl, combine flour and baking soda. Add in softened butter and sugar until light and fluffy, 1-2 minutes. Beat in egg, vanilla, and salt until combined. Fold in potato chips and chocolate chips. Using large ice cream scoop, put onto greased baking sheets. Bake 12-14 minutes or until golden. Cool 5 minutes on cookie sheets. Transfer to rack; cool completely. Makes approximately 14 large cookies.
*If you tend to like your cookies on the crispier side, then make them a bit smaller and thinner than the below recipe indicates.Pin It