This was a recipe from my old blog, but I still like it. Hope you will, too.
This dough makes about thirty large cookies, so I usually will bake a few immediately, and then scoop out the rest of the dough with a 2 tablespoon size scoop onto a cookie sheet and freeze them. Once they’re frozen, I put all the little scoops of dough in a freezer bag, and then we can have fresh cookies anytime (or little scoops of heavenly frozen cookie dough anytime, but don’t tell anyone!). Since they’re so big, the frozen centers need a chance to cook. Don’t preheat the oven. Just put the frozen scoops of dough on a cookie sheet, and place in a cool oven. Turn the heat to 375 degrees, and let them cook for about 20 minutes. All ovens preheat differently, so you’ll want to keep an eye on them. The recipe shows the normal, non-frozen baking instructions.
chocolate chip cookies
2 1/2 cups (375g) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
2 sticks (16 tablespoons, 220g) unsalted butter at room temperature
1 cup (220g) granulated or super-fine sugar
1/2 cup (110g) light brown sugar, firmly packed
2 large eggs
1 tablespoon pure vanilla extract
2 cups (340g) chocolate chips (I use a brand with real vanilla, like Guittard or Ghiradelli)
1. Preheat the oven to 375 degrees (190 degrees Celsius).
2. Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
3. With an electric mixer fitted with the paddle attachment, cream the
butter on high until smooth and light, about 2 minutes. Next add the
sugar and continue beating until light in color and fluffy. With the
speed on low, add eggs one at a time, and beat until smooth. Add the
vanilla and incorporate.
4. Turn off the mixer and scrape down sides of bowl. Turn the mixer to low and slowly add the dry ingredients. Mix until just incorporated.
5. Remove the bowl from the mixing stand and stir in the chocolate chips by hand with a rubber spatula.
6. Scoop out dough by 2 tablespoonfuls and place about 2 inches apart on a baking sheet. Bake for 10-12 minutes, or until golden brown on the edges.
7. Remove from oven and let rest on the baking sheet for about 5 minutes before transferring to a cooling rack. Serve warm with milk.