Gideon’s Copy Cat Chocolate Chip Cookies

This is part of my series where I take vintage recipes from antique stores and I try them out. I found this recipe at an antique store in Agoura, Ca and the only thing I altered was the white sugar (I added more). These cookies are HUGE and they stay giant once baked. The trick is to refrigerate the dough for about an hour before baking. Scroll down for the recipe and follow me on Instagram below!

Giant Chocolate Chip Cookies

“Gideon’s Copy Cat Cookies”

Servings: 6

Ingredients

1/2 cup unsalted butter, room temperature

3/4 cup light brown sugar

1/2 cup white sugar

1 large egg, room temperature

1 1/4 tsp vanilla extract

2 cups All purpose flour

1/2 tsp baking powder

1/2 tsp salt

3/4 cup semi sweet chocolate chips

1 cup milk chocolate chips

1/4 cup chopped pecans, optional

Directions

1. Line a baking sheet with parchment paper and set aside. In a large mixing bowl add butter and both brown and white sugar. Mix with a handheld mixer until fluffy.

2. Add egg, vanilla and mix again.

3. Gradually add the flour, baking powder, and salt and mix until combined. Stir in 3/4 your chocolate chips and all your pecans.

4. Using a large ice cream scoop, make 6 giant cookies. I basically stacked two scoops on top of each other to get the “height”. Push the remaining chocolate chips into the dough ball. Refrigerate (Important!) for 30 min to 1 hour while you preheat your oven to 375 F.

5. Bake for 20-25 minutes until slightly golden. Allow to cool for five minutes. Enjoy!