Giant Bakery Style Chocoate Chip Cookies

This recipe called for 1/2 cup dough per cookie to make 6.  I used the large OXO ice cream scoop and the cookies were bakery size large and the recipe made 12 - 13. I baked them for exactly 17 minutes and they turned out perfectly.  For an additional "flair" I added a sprinkle of mini chips on some or a chocolate chunk on others. These cookies are fun to make and delicious.  Perfect size too! 

Ingredients:

2 1/4 cups flour 

1 1/2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened to room temperature (I use Challenge butter)

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg + 1 egg yolk, at room temperature

2 teaspoons pure vanilla extract (I use Madagascar vanilla)

1 1/2 cups semi-sweet chocolate chips (I made 2 batches, one with semi-sweet chocolate chips regular size and the other batch with semi-sweet mini chips). 

Instructions:

Preheat oven to 325 degrees.  Line 3 large baking sheets with parchment paper.

Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

Using your stand mixer beat the butter, brown sugar, and granulated sugar together in a large bowl until combined and creamy, about 2 minutes.  Add egg, egg yolk, and vanilla extract and beat until combined.  Beat in the dry ingredients on low speed then beat in the chocolate chips until combined.  The dough will be thick.

Using the large ice cream scoop, place the dough on the prepared pans diagonally so that there are 3 inches in between cookies. (see photo).  Slightly flatten the tops.

Bake for exactly 17 minutes.  The center will look soft but it will set as the cookie cools.

Cool the cookie on the baking sheet for 15 minutes.  As it cools, press a few chocolate chips, or a few chocolate chunks, or a teaspoon of mini chips onto the top. 

 

After 15 minutes, transfer to a wire rack to cool completely.

adapted from Sally's Baking Addiction