Which is all sorts of awesome, of course.
Except that “tomorrow,” was, in fact, Saturday.
So now, “tomorrow” is tomorrow. Tuesday. And these big, fat, chocolate-y babies are going in with her.
I’ve made this recipe a few times over the last few months. The first time I made them, Nick ate most of them himself. A couple in his lunchbox. A couple after dinner.
And before you know it, poof.
In his defense, only half the batch were normal size, and the other half, which were giant size, had been quickly smuggled away and given as care packages during the holidays.
So he only ate half of what we had left by himself.
For the most part, this recipe might not be unlike other chocolate chip cookie recipes. I think the biggest differences are that it calls for dark brown sugar and sea salt. And you know I put in a smidge extra when it came to the sea salt.
When I’m scooping the dough onto the cookie sheets, I do half of the batch with a large ice cream scoop, and the other half with a normal size. The giant ones are perfect treats for delivering to neighbors, friends, and in this case, teachers.
And by doing this, we’re doing good deeds, and leaving ourselves with only half a batch.
So, you know, half the guilt, right?
Make ‘em. Share them.
*PS and, of course, if you vary the sizes, you’ll need to adjust the cooking times and pay close attention.
Yield: 4 dozen cookies
1 cup (2 sticks) unsalted butter, at room temperature
½ cup granulated sugar
1 ½ cups firmly packed dark brown sugar
2 teaspoons pure vanilla extract
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon sea salt
2 ¼ cups semisweet chocolate chips
1. Preheat the oven to 360°F. Line a cookie sheet with parchment paper.
2. Using a hand or stand mixer, cream the butter, granulated sugar, and brown sugar together on medium-high speed for 3 minutes, until nice and fluffy. Beat in the eggs one at a time and vanilla, and mix for 2 minutes. Reduce the mixer speed to medium-low and add the flour, baking powder, baking soda, and salt. When the cookie dough has absorbed the dry ingredients, stir in the chocolate chips and mix until they are well distributed.
3. Drop 2 tablespoons of dough (or use a medium cookie scoop) onto the cookie sheet for each cookie, spacing them 2 inches apart. Bake for 15 minutes, or until the edges are nice and golden brown. Remove the cookie sheet from the oven and allow the cookies to cool for 2 minutes. Then slide the parchment paper, with the cookies still on top, onto a wire rack to cool completely.