My Big, Fat Chocolate Chip Cookies

Luther

The best chocolate chip cookie ever, period. These are Heather’s classic cookie to make for holidays, float trips, etc.

ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8 oz.) block dark chocolate, coarsely chopped

directions

1
Preheat the oven to 350 degrees F.
2
Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.
3
Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms. Turn off the mixer and fold in the chocolate chunks using the spatula.
4
To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball. Place them about 3 inches apart onto the prepared cookie sheets. You should get about 4 cookies on each pan. Press down the tops of the dough slightly and back until the cookies are light brown; 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.
5
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/ cookie sheets.

notes

This is Heather's classic cookie she makes for holidays and occasions. We usually double or even triple the recipe. The dough can be easily frozen for use at a later time.

Source: Heather