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This recipe makes a lot of cookies...so get ready to share! The dough does not keep well in the fridge--the real butter in it will harden. So just bake them all while the dough is fresh, OR form leftover dough into balls and freeze the balls for quick-baking cookies later! These cookies are yummy eaten even 2 or 3 days after baking, if you don't overcook them! If you want to have mammoth chocolate chip cookies (a hit with teens!), this recipe will make about 25 giant cookies (4-oz dough balls).
While you're waiting for cookies to bake, cover remaining dough with a lid or plastic wrap so it won't dry out.
1 pound (4 cubes) REAL butter, room temperature... no margarine or shortening!
1-1/2 cups sugar
2 cups packed brown sugar
3 eggs
2 Tbl. real vanilla extract
1-1/2 tsp. salt
1-1/2 tsp. baking soda
6 cups flour
3 cups chocolate chips (almost 2 pkgs.) --I use 1/2 semi-sweet and 1/2 milk chocolate
I use my big Bosch mixer for this big recipe. Mix butter with both kinds of sugars. Add eggs and vanilla. Add salt, baking soda, and flour. Mix well. Add chocolate chips. Roll dough into desired size balls and put on metal cookie sheet. Press balls slightly to flatten a little. Bake at 350 degrees for about 12-13 min.(for giant cookies). Take them out of the oven when the edges are barely golden and they have cracks on the top. After you take them out of the oven, hold the pan above the counter top (about 6") and drop the pan, causing the cookies to flatten. Allow them to cool for a few minutes on the baking sheet before removing to cooling rack.
