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This is not the kind of cookie you would choose if you only want a small taste. No, this cookie is for someone who needs more than one small cookie or wants to share. Or not.
When I saw freshly baked cookies at a restaurant’s bakery last year, I felt like a kid in a candy store. Among all these little, decadent desserts was a tall stack of the most beautiful, golden, gigantic cookies. I, of course, had to have one and they were memorable in every way. I’m not sure if the size was the most exciting part or how fabulous the texture and taste was, but either way, I knew I had to make my own.
If I had to pick one recipe that I’ve spent the most amount of time perfecting, it’s definitely the chocolate chip cookie. A few years ago, I developed my own recipe based on trial and error and it’s the perfect texture for a cookie craving - not chewy, but not too crispy either. This time, however, I wanted to create a cookie that was a little crispier.
After a couple experiments, which my family was happy to indulge in, I created a recipe that was just what I had in mind – the perfect texture and consistency for a giant cookie. The edges are crispy and the entire cookie has a slightly crispy exterior while still remaining easy to bite into and chew. I have to say, they are addicting. If you want to impress your friends and family, serve these at your next holiday or gathering. Or make them just because.
Here’s the recipe:
1 cup (2 sticks) unsalted butter, room temperature
½ cup firmly packed light brown sugar
1 cup granulated sugar
½ teaspoon salt
1½ teaspoons vanilla
1 large egg, room temperature
2 cups all-purpose flour
1 teaspoon baking soda
12 ounces semisweet chocolate chips
Cream butter and both sugars until combined. Mix in salt and vanilla. Add egg and continue beating until well combined.
In a medium bowl, whisk together flour and baking soda. Slowly add these dry ingredients to butter mixture. Mix on low speed until just combined.
Stir in chocolate chips. Let dough rest for 30 minutes or until soft.
Preheat oven to 350 and line sheet pans with parchment paper.
With a 2/3 measuring cup, scoop out dough and turn onto sheet pan. Using your fingers, evenly spread out the dough to form a circle and flatten to just under ½ inch high. Bake two cookies per pan for 18 minutes. Let cookies rest for at least five minutes before moving them to a cooling rack.