These over-sized cookies are my perfect chocolate chip cookie. They have an amazing buttery flavor with a soft chewy inside and crispy edge.
- 2 sticks COLD butter, cubed
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 1/2 cups all flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups chocolate chips
- 1 cup chopped nuts, optional
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Preheat oven to 375 degrees. Using mixer, cream butter, granulated sugar and brown sugar together until fluffy. Add eggs, one at a time. Add vanilla and beat until incorporated.
Add flour, salt, baking soda, baking powder, mixing until just combined. Gently fold in chocolate chips and nuts.
Either weigh out your dough into 3 oz portions or use 1/3 cup measuring cup to measure dough loosely packed. Roll dough into a balls.
Place dough balls on baking sheet lined with parchment paper and bake for 12-15 minutes depending on how gooey you prefer your cookies. They will be very light brown. Take care not to over bake. Cool on baking sheet until set. 12 minutes was perfect in my oven. Let finishing cooling on a rack and store in an air tight container.
The first time I try a new cookie recipe, I often run one test batch. I make only one cookie and watch it closely to determine how much it is going to spread and how long I need to bake it. This way I know how far to spread out my next batches and also how long to bake them for. This way I don't ruin an entire batch if something goes funky and I overcook them. This recipe was adapted from My Baking Addiction.