Giant Chocolate Chip Cookies

Usually, when it comes to cookies, I err on the side of mini. I love bite size cookies. Cookies where you can eat a few and not feel too guilty. These are not those cookies. These are mammoth sized cookies, but they are so amazing, you won't even care about the guilt. They are crispy around the edges, and chewy inside and absolutely enormous. The perfect cookie for dunking in some milk or hot cocoa during all this rain (you may not currently be experiencing this rain, but the cookies are still delicious in sunshine, don't worry). They also look impressive because of their mammoth size, so whip up a batch for your next party, or your Sunday football marathon (I am so excited). Enjoy!

PS: I apologize for the smudge on the picture, I thought that was on my display screen, not on the lens. And don't forget to enter for your chance to win a jar of Coconut Peanut Butter!

Giant Chocolate Chip Cookies:
1/2 cup of sugar
1 cup of dark brown sugar
1 1/2 stick of butter, melted
1 tsp of vanilla
1 egg + 1 yolk
2 cups of flour
3/4 tsp baking soda
3/4 tsp salt
1 1/2 cups of chocolate chips

Pre-heat the oven to 325 degrees. Mix together the sugars and butter, until smooth and well combined. Add in eggs and vanilla and mix until incorporated. Add in 1 cup of flour, baking soda, and salt and mix until just combined. Add remaining flour and mix until just combined, do not over mix. Stir in chocolate chips. Line a baking sheet with parchment paper and spray with non stick. Scoop cookies by heaping tablespoon (like really heaping, almost 2 tablespoons), shape into a round as best you can (the dough is very sticky) and flatten slightly. Space cookies wide, 6 per cookie sheet. Bake for 20-24 minutes until golden. Makes about 20 cookies. (adapted from Cook's Illustrated).

Happy Eating.