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Giant Chocolate Chip Cookies

This classic recipe is always a hit with the family.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, September 2006

Ingredients

  • 2 cups all-purpose flour, spooned and leveled
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 bag (12 ounces) chocolate chips

Directions

  1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

  2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.

  3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.

  4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in 2 batches, using 2 baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

  5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely.

Cook's Notes

For each cookie, use a 1/4-cup measuring cup to scoop out and level dough before dropping onto baking sheet. Store in an airtight container up to 2 days.

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