Supersized double chocolate chip cookies

Bakery-style treats the whole family will love!

It took me a while to realize why cookies purchased at an artisanal bakery always taste so good. Sure, they use premium ingredients, but home cooks have access to those. What I figured out is that ‘pro made’ cookies are usually significantly larger than homemade ones, and that, understandably, adds a lot to their appeal. This recipe makes two dozen Very Large and Very Delicious cookies that are best when baked from frozen as they spread more slowly in the oven. And if you are looking for another exceptionally delicious cookie recipe, these old fashioned ginger cookies are my family’s all-time favourite.

• Ingredients
• 3 1/4 cups (405 grams) all-purpose flour
• 2 teaspoons (8 grams) baking powder
• 1 teaspoon (6 grams) baking soda
• 1/2 teaspoon (3 grams) salt
• 1 teaspoon (4 grams) cornstarch
• 1 cup (200 grams) brown sugar, packed
• 3/4 cup (120 grams) granulated sugar
• 1 cup (227 grams) cold salted butter, cut into 1/2-inch (1.25 cm) cubes
• 2 large eggs
• 1 teaspoon vanilla bean paste (or pure vanilla extract)
• 2 cups (340 g) chocolate chips (I used 1 1/4 cups dark chocolate chunks and 3/4 cup milk chocolate chips)

Method

• Note that for this recipe, it’s best to mix and shape the dough the dough, then freeze before baking. Also note that if you don’t have a stand mixer, you can use an electric hand mixer instead.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, and cornstarch. Set aside.
• In the bowl of a stand mixer, add the butter, brown sugar, and granulated sugar. Mix on medium-low speed until no big butter chunks remain, taking care to stop before the mixture looks whipped.
• With the mixer running on low speed, beat in the first egg for a full minute, then add the second one along with the vanilla then beat for another minute. Stop the mixer and scrape down the sides and bottom of the bowl.
• Add the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in the chocolate chips and mix just until the chips are evenly distributed in the batter.
• Scoop the dough into 1/4 cup (70 g) portions then shape them into disks approximately 3 inches (7.5 cm) across. Note that a #16 cookie or muffin scoop is perfect for this job.
• Place the portioned dough on a parchment-lined baking tray; cover with plastic wrap and freeze overnight. Alternatively, you can place them in a parchment lined storage container and freeze overnight (or leave them in the container for longer storage).
• When you’re ready to bake, preheat to 350F. While oven preheats, arrange the frozen discs of dough on two very large parchment-lined baking sheets, leaving 2 inches (5 cm) between each one. I typically bake up 6-12 at a time, so only need one large baking sheet.
• Bake for 12–14 minutes, until the edges are golden brown (centres may look underdone, which makes them nice and chewy).

Makes 20-24 supersized cookies.