I may have finally found "the one." These jumbo size chocolate chip cookies are thick without being too cakey, and still soft without being undercooked. Delicious!
Look at the size of that big guy!
The insides are thick and gooey.
BIG FAT CHOCOLATE CHIP COOKIES
YIELD - 12 large cookies
8 ounces unsalted butter, cold and cut into cubes
3/4 cup granulated sugar
3/4 cup brown sugar, packed
3 cups bread flour
3/4 teaspoon salt
1 teaspoon baking soda
1 1/3 cups semi-sweet chocolate chips
Preheat oven to 350 degrees F.
Stir together flour, salt, and baking soda. Set aside.
Beat cold butter and sugars just until they come together. Do not overbeat! Add eggs and mix until combined. Then add flour and mix until blended. Stir in chocolate chips. Dough should not be sticky, nor should it be dry and crumbly.
Divide dough into 12 rough mounds. Do not shape or smooth the mounds, as you will not get the craggy texture on the top of the cookie. Bake cookies, 6 at a time, on an ungreased insulated baking sheet for 20 minutes. Cool cookies on baking sheet for 10 minutes. Remove cookies to wire rack to cool.