Big A** Cookies
Big Ass Cookies – Home Version
I love to bake - but what I love more is to bake for my family, friends and for you. Isn’t that what running a bakery is all about? You could not buy from me - you could just bake it all on your own…but if you don’t want to do that you have the VGB….at least in the summer. But it is not summer and I know some of you are missing the summer classics so let’s share!
I have been asked for this recipe a few times so here it is and I’ll keep sharing the recipes - including some tips and the errors I make making them…it happens!
BAC
The great thing about this cookie recipe is you can really use whatever add ons you would like. Swap out chocolate chips for marshmallows or salted caramel chips (my fave) – or add it ALL into the mix and change the name to kitchen sink or junk drawer cookies. Make it how YOU want - experiment - baking should be fun and creative – and messy – as long as you clean up after.
Note: I use a scale for all my baking – if you don’t have a scale no worries the converted recipe is also below.
Tip: Get everything out before you start to ensure you have all the ‘right’ ingredients.
Step 1 : Cream together (make it fluffy … should lighten up in colour) :
Brown Sugar – 400 g
White Sugar – 220 g
Unsalted Butter - 1 Block / 454 g (room temp)
While your butter and sugar is mixing together get step 2 to 3 ready to go.
Step 2: Combine the following and add to creamed up sugars and butter - mix till incorporated :
Eggs - 2 (preferably room temp….add eggs to warm/hot water for a couple of min)
Vanilla – 9 g
Step 3: Combine the following (dry ingredients) and add to mix ….stop half way through mixing for the add ons :
Flour – 600 g
Salt – 8 g
Rolled Oats – 100 g
Baking SODA – 15 g
Step 4: Half way through wet & dry - MIX in the add ons – suggestions :
Chocolate Chips – 280 g
Pretzels – couple of handfuls
Peanut Butter Chips – 120 g
Step 5: You an eye ball it with a spoon or a scale, but for today’s bake I used a scoop - each cookie was about 60 grams. I scooped all my dough and put on one try — all cozy like in rows (we are not baking just yet).
In the bakery we go up to 160 grams - weighing out each cookie by hand and using a scale….remember these are Big Ass Cookies.
With my scoop, I was able to get 36 cookies – this recipe makes a lot so I baked off half and froze the other half. You also have the option to half the recipe – #youdoyou 😊
Step 6: Chill your dough balls in the freezer for about 10 min (longer if in the fridge) – let the baking science do the work and chill your dough. While you wait for your dough to chill - clean up!! Put everything away, by the time this is done turn on your oven to 350 and wait for it to heat up. Once the oven is warmed up your dough balls should be good to go - happy baking.
Step 7: Bake at 350 for appox. 11 – 13 min (depending on your oven).
Step 8: EAT and enjoy. It is up to you on how long you wait….but right out of the oven is not recommended….wait till you can pick up without causing harm.
How to Screw up your Big Ass Cookies - one of many stories I should share
What this recipe doesn’t show you is when I made them today I screwed up!
Yes it happens!
Quick background (aka my excuses) - It is very cold out (like -40), the kid has my car (he had carpool for school), and I am avoiding ‘work’. So I decided to bake - and decided to film the whole process which adds more time to the whole ordeal (and distractions)! I was hoping / trying to get some internet instragam content while I wait for season 3 to begin!
When I was pulling out all the ingredients I realized didn’t have ‘regular’ pretzels…but I was physically and mentally invested in making this particular cookie today….no going back!
I should have PIVOTED and made regular chocolate chip cookies!!
But like I said I was committed and I am known to be creative so I found “othere” pretzels that we have an abundance of – so delish 🤤 and buttery 🧈– and only found in the states (Dots).
No going back! No pivot! So I used them and then once incorporated I REMEMBERED what else makes them so delish – their hint of garlic 🧄 flavor blahahahahha.
Note: all garlic cookies were trashed and a new batch was 'whipped' up!So now I have 36 chocolate garlic butterscotch 🍪 cookies . Not too bad actually…but not BAC great either. The garlic after taste is ummmm questionable.
I don’t hide the errors – mistakes – blunders. In all honesty it is too damn funny to keep to myself. So laugh with me and enjoy the recipe the ‘right’ way.
Note: I do recommend NOT using DOTs pretzels to make cookies - - use generic plain jane/john pretzels…please.
