Make sure you have a big old glass of ice cold milk ready when you chow down on this giant chocolate chip cookies.
Check out what my pals over at Cool Home Recipes had to say about this recipe:
“There really isn’t anything better than a perfect chocolate chip cookie, and these look perfect! Honestly, I might consider adding in some pistachios or other nuts. There’s something about the salty nuttiness combined with the sweet cookie and bittersweet chocolate chips that just screams to me. These look amazing, but I’ve been told no more cookies because my love is getting fat, and it’s my fault for cooking so well. Sure, I’ll be his scapegoat. Why not?”
These are certainly the perfect chocolate chip cookie!
Ingredients
2 1/4 cups Gold Medal flour
2 teaspoons Argo cornstarch
1 teaspoon Clabber Girl baking soda
1/2 teaspoon Morton salt
3/4 cup Land O Lakes butter, room temperature
3/4 cup Domino brown sugar
1/2 cup granulated sugar
1 Eggland’s Best egg
1 teaspoon Mccormick vanilla
1 1/2 cups Toll House chocolate chips
Instructions
Preheat oven to 350° and line 2 sheet trays with parchment paper. Set aside.
In a small bowl, combine flour, cornstarch, baking soda, and salt. Stir and set aside.
In a large bowl, combine butter, brown sugar and granulated sugar. Mix until fully combined.
Add in the egg and vanilla and mix well.
Stir in the flour mixture and mix until no dry pockets remain.
Fold in the chocolate chips.
Measure dough into 1/2 cup portions using a measuring cup. It should make 6 large cookies.
Roll balls so they are smooth and place 3 on each sheet.
Bake 1 tray at a time, for 17-18 minutes.
They will still be soft when they come out so let them cool on the sheet tray for 5-10 minutes.
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Quick Tip: These cookies freeze well so make a triple batch!
Thank you to Center Cut Cook for this great recipe
