baking on the weekdays is the best especially after a long day at school. chocolate chip cookies aren’t really my favorite cookies (i’d prefer sugar cookies any day, as would hannah), but we baked these for my younger sister becky today since it’s been a really tough week for her. these were warm and gooey right out of the oven and will probably be even better for breakfast tomorrow with a tall glass of milk. oh and i’m bringing these to school tomorrow if anyone wants, instead of being selfish and eating them all by myself at home.
Big Chocolate Chip Cookies
Yield: 12-14 Cookies
2 sticks cold and cubed unsalted butter
1 cup granulated sugar
1 cup light brown sugar
1 tsp pure vanilla extract
2 3/4 cup all purpose flour
1 teaspoon table or fine sea salt
1 teaspoon baking powder
1/4 tsp baking soda
2 1/2 cups good quality semisweet chocolate chips or chunks
Preheat oven to 375 degrees.
In bowl of electric mixer fitted with paddle, cream together butter and sugars until well blended and fluffy. Add eggs, one at a time, mix in vanilla and beat until well incorporated. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips/chunks and nuts. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
Weigh out the dough into 4 ounce portions and gently roll into a ball. (I got ten 4 ounce cookies out of this dough). Place each on sheet pan lined with parchment paper and bake in the preheated oven 15-20 minutes depending on how gooey and rawish you like the interior, until very lightly browned, taking care not to overbake. I baked mine for 16 minutes, which seemed to be perfect in my oven. Let cool on rack and store what you don’t immediately eat in an airtight container.
source: My Baking Addiction