Colossal Chocolate Chip Cookies
By: Valerie
Published: Thursday, July 8, 2010 - 1:09pm

Ingredients




1 cup (two sticks) unsalted butter, at room temp
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs, beaten
1/2 teaspoon of almond extract
3 cups Bread flour (13 ½ oz)
3/4 teaspoon of salt
1 teaspoon baking Soda
 cups dark or bittersweet chocolate chips (I used Ghiradelli 60% Cacao chips)
 cups coarsely chopped pecans (optional)
Kosher (coarse) salt for sprinkling (optional)

Preparation

1 Preheat oven to 350 F. 2 In a large bowl, beat butter and both sugars just until they come together. Be careful not to overbeat. 3 Add the egg and almond extract, beat just until incorporated. 4 In a seperate medium-sized bowl, whisk together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended. 5 Stir in chocolate chips and nuts. 6 The dough should be neither sticky nor dry. 7 Cover the bowl and refrigerate the dough for at least 8 hours (sorry) or overnight. 8 Divide dough into about 12 mounds, but keep the mounds 'rugged', don't over-work the dough. 9 If the mounds become too soft from the heat of your hands, place them in the refrigerator for about 30 minutes. 10 Place the cookies on an ungreased insulated cookie sheet or an upside down rimmed cookie sheet. 11 Sprinkle each cookie with a little kosher salt (if using.) 12 Bake for *15-20 minutes (check after 13 minutes.) The won't look like they are done but if you leave them on the sheet for at least 10 minutes, they will be perfect.

About


These are great as soon as they are cool enough to eat, but they are spectacular the next day! If you can wait that long.
If you decide to make smaller cookies, be sure to adjust the baking time accordingly.