I love chocolate chip cookies, I mean who doesn't really!
It's amazing how many versions there are out there. One of my favorites is still the one off the back of the nestle bag, just feels nostalgic.
This recipe is almost the same but with extra flour, so it produces a bigger thicker cookie. It has a cakier (probably not a real word!) texture but still has a little chewiness to it as well.
It's a no fuss no muss recipe as well, no sifting needed and your flour goes in as one addition. Just be sure you mix on low or you and your kitchen will be lightly floured!
I also sprinkle these with flaked sea salt right out of the oven, takes ordinary cookies to extraordinary!
Have I convinced you to try it? I hope so.
You can add nuts, or coconut or dried fruit if you like, but I honestly love them plenty with just chocolate chips alone.
I used milk chocolate in this batch, bit I love dark chocolate or semi sweet just as much.
These need to come out of the oven when they're just turning golden or they'll go crispy on you.
These also freeze great!
Giant Chocolate Chip Cookies Makes 18 large cookies
2 sticks softened unsalted butter 3/4 cup sugar 3/4 cup light brown sugar 2 eggs at room temp 1 1/2 tsp vanilla extract 2 3/4 cups flour 1 tsp salt 1 tsp baking soda 2 1/2 cups chocolate chips Flakes sea salt for sprinkling on tops of cooked cookie
Pre heat oven to 350 and line a baking sheet with parchment paper.
In a small bowl mix flour, salt and baking soda.
Cream the butter until it's light and fluffy, then slowly add the sugars and continue mixing until all sugar is incorporated. Add the egg and the vanilla. Mix to combine
Add the flour mixture all at once and mix to combine. Stir in chocolate chips.
Form large dough balls, either by hand or with an ice cream scoop, I used a 1/4 cup size ice cream scoop. Lightly smash the top of the cookies down just a tad and bake about 15 minutes or until lightly golden brown. Sprinkle with flakes sea salt as soon as you take them out of the oven.