Ben & Jerry's Giant Chocolate Chip Cookies
Ben & Jerry's Giant Chocolate Chip Cookies

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, ben & jerry's giant chocolate chip cookies. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Ben & Jerry's Giant Chocolate Chip Cookies is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Ben & Jerry's Giant Chocolate Chip Cookies is something that I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can cook ben & jerry's giant chocolate chip cookies using 20 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Ben & Jerry's Giant Chocolate Chip Cookies:
  1. Make ready Butter, at room temperature
  2. Make ready 1/2 cup
  3. Get Granulated sugar
  4. Take 1/4 cup
  5. Get Brown sugar
  6. Make ready 1/3 cup
  7. Take Egg
  8. Prepare 1 large
  9. Prepare Vanilla extract
  10. Take 1/2 teaspoon
  11. Prepare All-purpose flour, PLUS
  12. Make ready 1 cup
  13. Prepare All-purpose flour
  14. Make ready 2 teaspoon
  15. Take Salt
  16. Make ready 1 teaspoon
  17. Make ready Baking soda
  18. Make ready 1/2 teaspoon
  19. Take Semisweet chocolate chips
  20. Prepare 1 cup

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Steps to make Ben & Jerry's Giant Chocolate Chip Cookies:
  1. Preheat oven to 350°F. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add egg an vanilla extract and mix well.
  2. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips.
  3. Drop the dough by small scoops 2 to 3 inches apart on an un greased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter.
  4. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to cool completely.

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