I love chocolate chip cookies. But I'm not a big baker so I have not made them in years. For a while I got into those cookie dough packs that have the cookie all prepared and all you have to do is heat it up. But they are just not the same. And I usually end up eating more of the dough than making cookies.
The April 2007 issue of Every Day with Rachael Ray magazine has a recipe for Jumbo Chocolate Chip Cookies that I just had to try. Mostly because they looked good in the picture, but also because I bought a pack of Ghirardelli Milk Chocolate Chips! Those made the cookies even extra special.
I found it funny to back up a batch of cookies and there being only 12 cookies total. When my mom makes them it seems like she gets 50 cookies or something like that. But I find a big cookie satisfying - it's like Mrs. Fields. But I was nice and didn't hoard them all. I kept 4 for myself and brought the rest to work. Everyone raved about them.
|Jumbo Chocolate Chip Cookies|
(makes one dozen cookies)
1 stick (4 ounces) unsalted butter, chilled
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips
Preheat the oven to 350 degrees. Using an electric mixer, beat the butter with the granulated and brown sugars until just combines and sandy (do not cream). Mix in the egg until just combined, about 3 seconds. Add the flour, baking soda and salt and mix until just incorporated. Mix in the chocolate chips.
On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart. Bake until just golden around the edges, about 20 minutes. Transfer the cookie sheet to a rack to cool completely.