One batch of these cookies comprises 2 cups of dough and 4 cups of chocolate chips. There are at least 50 chips in every cookie -- a most satisfactory ratio.
Servings: 27 large cookies
- 1 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (4 ounces) unsalted butter, at room temperature
- 1/2 cup packed light brown sugar
- 6 tablespoons sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 cups (24 ounces) semisweet chocolate chips
Center a rack in the middle of the oven; preheat to 350 degrees. Line 2 large rimmed baking sheets with parchment paper.
Sift the flour, baking soda and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter and sugars for about 1 minute, until well combined. (Stop the mixer and scrape the sides of the bowl as needed during the mixing.) Add the egg and vanilla extract and mix until blended, about 1 minute; the mixture may look slightly curdled. Reduce the speed to low and add the flour mixture, mixing just until it is incorporated and the dough looks smooth again. Add the chocolate chips and mix just until evenly distributed. Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto the baking sheets, spacing the cookies 3 inches apart. Bake, 1 sheet at a time, about 15 minutes, until the edges are lightly browned and the centers are golden. Cool on the baking sheets for 10 minutes; the cookies will flatten slightly as they cool. Transfer the cookies to a wire rack to cool completely.
Adapted from cookbook author Elinor Klivans.
Tested by Rhonda L. Taylor.
Email questions to the Food Section at firstname.lastname@example.org.