The Big Cookie

What is it that fascinates us about the giant cookie? Eating a giant cookie is just so much better than eating 2 or 3 smaller ones. There is more gooey center between those crisp edges, more mass to hold the milk you dunk it in, more crevices in which chocolate can hide. Lately I've seen a lot of recipes for huge cookies across the blogging world, but probably none as famous as the New York Times chocolate chip cookie from two years ago. This recipe, the result of an extensive research binge by one reporter, supposedly contains all the best characteristics he discovered on his cookie journey. What's not to like about that? Try it for yourself and see.

The New York TImes Chocolate Chip Cookie

2 cups minus 2 TBSP cake flour (or all-purpose if you don't have cake flour, like me)

1 2/3 cups bread flour (or all-purpose if you don't have bread flour, like me)

1 1/4 tsp baking soda

1 1/2 tsp baking powder

1 1/2 tsp coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 cup plus 2 TBSP granulated sugar

1 1/4 cup light brown sugar

2 large eggs

2 tsps vanilla

1 1/4 pounds chocolate disks or broken up chocolate bars (at least 60% cacao)

Sea Salt

1. Whisk flours, baking soda, baking powder and salt in one bowl.

2. In another bowl, cream together butter and sugars until very light and fluffy (5-6 minutes). Stir in the eggs one at a time, beating well after each addition. Stir in the vanilla.

3. Add the dry ingredients and stir until incorporated, but don't stir any more than that.

4. Carefully fold in the chocolate, trying not to break up the pieces.

Cover the dough in foil or plastic wrap and refrigerate for at least 24 hours (no more than 72).

5. Preheat the oven to 350 F / 176 C and line a baking tray with parchment.

6. Spoon five golf ball size chunks of dough onto the sheet, two on one end, one in the middle, and two on the other end. These are going to expand a lot! Sprinkle the dough balls with a small pinch of sea salt.

Bake 18-20 minutes until golden but not crisp, rotating sheet halfway. Let cool on the pan for 10 minutes before removing to racks or paper towels.

Enjoy!

Love the big cookie idea?

Find out how to make giant M and M cookies in muffin top pans at Picky Palate.

Try the 4 oz super chocolate cookie from My Baking Addiction.