By Noelle Carter, Los Angeles Times
Dear Lori: These gigantic cookies are indeed crisp on the edges and soft and chewy in the center, and Oven Spoonful was happy to share its recipe for them.
OVEN SPOONFUL’S CHOCOLATE CHIP COOKIES
20 minutes, plus baking time. Makes about 10 quarter-pound cookies
¾ cup (1½ sticks) butter, softened
½ cup granulated sugar
1 cup light brown sugar
1 tablespoon vanilla extract
1 egg plus 1 egg yolk
½ teaspoon salt
½ teaspoon baking soda
2 heaping cups (11¾ ounces) unbleached flour
2 cups chocolate chips
Heat the oven to 325 degrees. Line cookie sheets with parchment.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, add the butter. With the mixer running, slowly beat in the sugars a little at a time until light and fluffy. Beat in the vanilla.
With the mixer running, beat in the egg until fully incorporated, then beat in the egg yolk. Beat in the salt and baking soda, scraping down the sides of the bowl to make sure everything is evenly incorporated.
Slowly beat in the flour, mixing just to incorporate. Be careful not to overmix, or the cookies will toughen. Gently mix or fold in the chocolate chips by hand.
Scoop about half-cup portions of the dough onto the parchment-lined cookie sheets. This should make about 10 cookies; you can make smaller ones if you prefer. Space the cookies evenly on the sheets (only 3 cookies will fit on each sheet if making the larger, quarter-pound cookies). Press the cookies slightly to flatten once they are on the sheet.
Bake the cookies, 1 sheet at a time, until set and lightly golden, 20 to 22 minutes for the quarter-pound cookies; smaller cookies will bake in less time. Rotate the cookies halfway through baking for even coloring.
Nutrition information per serving (1 cookie): 544 calories; 6 g protein; 79 g carbohydrates; 3 g fiber; 25 g fat; 15 g saturated fat; 74 mg cholesterol; 50 g sugar; 200 mg sodium.