YUMMY CHEWY & FLAT CHOCOLATE CHIP COOKIES
Hands down this is the best chocolate chip cookie: impressive size, crispy edges and a chewy, gooey center. Let's face it, chocolate chip cookie dough is just as good raw (some hungry husbands believe better) as it is cooked--go ahead, double the batch. The first time these cookies end up on a serving platter, nay a morsel will remain. Three half sheet baking trays insure that all 18 cookies in the recipe may be cooked at once--only six per tray, or the result will be one gigantic melted cookie--albeit a delicious treat nonetheless. Restaurant supply stores sell commercial grade half sheet pans for under $10. They are heavy gauge, easy to clean and outperform their more than double the price specialty store cousins. High quality chocolate and a pure vanilla extract make these worthy of serving to guests---a trip down memory lane for many who crave their mama's baking. Make sure there is milk in the refrigerator when these babies come out of the oven.
Nota bene: If using table salt, use only a 1/2 tablespoon or it will be too much salt! These cookies are best eaten within hours after baking. They will be less chewy but still great kept in an airtight container for 3 days. The cookie dough will last two full days in the refrigerator in an airtight container.
2 cups flour
1 scant tablespoon kosher salt
1 1/4 teaspoons baking soda
1 1/4 cups granulated sugar
1 1/2 cups packed light brown sugar
16 tablespoons (2 sticks) unsalted butter
2 large eggs
1 tablespoon pure vanilla extract
8 ounces semi-sweet or bittersweet chocolate chips
1. Preheat oven to 325 degrees F.
2. Whisk flour, salt and baking soda in a bowl and set aside.
3. In the bowl of an electric mixer, beat sugars and room temperature butter on medium speed until fluffy.
4. Beat in eggs, one at a time, and then add vanilla.
5. Add reserved flour mixture and chocolate chips and mix until just combined. Chill for at least 30 minutes.
6. Use a 1 1/2-inch ice cream scoop for uniform size, and place no more than 6 cookies on a parchment lined half sheet baking pan. These cookies spread a ton! Be sure to space at least 3 inches apart or they will spread and stick together.
7. Bake for 10 minutes, put on oven mitts and open the oven door. Lift the baking sheet and whack it on the oven rack. The cookies will deflate. Bake until set and golden brown, about 4 minutes longer. Do not overcook as the cookies will continue to bake when removed from the oven. The cookies should still be soft and chewy. Remove cookies from the baking sheet when cool.