BIG Chocolate Chip Cookies

I made these a few weeks ago and they didn't last long! I found them to be MUCH better then the recipe on the back of a bag of chocolate chips, which is how I usually make my chocolate chip cookies (not very inventive I know!). Mine usually come out flat but these were nice and thick and 3 times the size of a regular cookie which made them even more enjoyable!! Definitely best with a glass of milk :)


Big Chocolate Chip Cookies

• 2 sticks cold unsalted butter, cubed
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 2 3/4 cups all purpose flour
• 1 tsp table salt or fine sea salt
• 1 tsp baking powder
• 1/4 tsp baking soda
• 2 1/2 cups good quality semisweet chocolate chips
• 1 cup walnuts, optional

Directions:

1. Preheat over to 375 degrees
2. 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.
3. Add flour, salt, baking soda, baking powder and mix until just combined. Gently fold in chocolate chips.
4. Transfer dough to clean work surface and gently mix dough by hand to ensure even distribution of ingredients.
5. Weight out the dough into 4 ounce portions and gently roll into a ball.
6. Place each on a baking sheet pan lined with parchment paper and bake in the pre heated oven for 15-20 minutes, depending on how gooey you would like the interior. Bake until lightly browned but be careful not to overbake.
7. Let cool on rack and store what you don't immediately eat in an airetight container.

Tips:

• These are best eaten on the day they are made, especially warm out of the oven!
• To freshen them after a few days, give them a quick nuke in the microwave for 5-10 seconds