Giant Chocolate Chip Cookies

Dessert first, right?

The best food blog I know of for family friendly food is Picky Palate. She shared a cookie recipe I just had to try. I love all chocolate chip cookie recipes, and I rarely make the same one twice...So you'll probably be seeing more in the future! This particular recipe is a must-try if you like your chocolate chip cookies thick and chewy. I scooped my cookies about half the size that the recipe calls for (making 2 dozen instead of 1 dozen), and they were still big and soft in the middle.

These are knock-off cookies of a famous bakery in NYC called Leavin's.

8 ounces (two sticks) unsalted butter, room temp
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
3 cups BREAD flour (13 1/2 oz)
3/4 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
1 to 1 1/3 cups coarsely chopped, untoasted walnuts (I skipped these.)

1. Preheat oven to 350.
   
2. Mix butter and sugars just until they come together. Don’t overbeat. Add the egg and beat just until incorporated. Mix together the flour, salt, and baking soda. Add to batter and stir just until blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.
3. Divide dough into about 12 mounds, but keep the mounds kind of raggedy. That is, don’t smash them into compact balls. Bake on ungreased insulated cookie sheet or an upside down rimmed cookie sheet for 20 minutes at 350. Cool on sheet for about 10 minutes then transfer to a wire rack to cool.

This should make a dozen 4 oz. cookies or eight 6 oz. cookies.

I worried that my dough was too dry, but the cookies turned out beautifully. So don't stress if your dough seems a little dry. It barely pulled together in my kitchen aid—guess that's just the way it is! Anyway, the neighbors on both sides of us were very happy with the cookies, so I hope you are too!