These cookies are so bad ass, they need no introduction.
You’ll need:
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed dark brown sugar
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 (12-ounce) bag semisweet chocolate chips, or 12 ounces of semisweet chocolate cut into chunks
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon fine salt
Evenly position 2 racks in the middle of the oven and preheat to 375 degrees F.
Line 2 baking sheets with parchment paper.
Put the butter in a microwave safe bowl, cover and microwave on medium power until melted. Cool slightly. Whisk the sugars, eggs, butter and vanilla in a large bowl until smooth.
Whisk the flour, baking soda and salt in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over mix. Stir in the chocolate chips or chunks.
Scoop heaping tablespoons of the dough onto the prepared pans. Wet hands slightly and roll the dough into balls. Space the cookies about 2-inches apart on the baking sheets.
Bake, until golden, but still soft in the center, about 12 minutes. Cool on a wire rack. Serve.
Store cookies in a tightly sealed container for up to a week.
Disclaimer: These cookies are not just oversized, they are also flippin’ delicious. Try not to overindulge. Milk required.
Discussing Food and Face 