Giant Chocolate Chip Cookies

I have been pandemic baking like a maniac. I was on a quest to find a recipe for a cookie that was chewy and soft but also had crispy edges. I think I finally created the perfect cookie and kid and hubby approves!

• 1 1/2 sticks room temperature unsalted butter

• 1 cup brown sugar

• 1/2 cup granulated sugar

• 2 large eggs, room temp

• 1 tsp vanilla bean paste or vanilla extract

• 1 cup cake flour

• 1 1/4 cup all purpose flour

• 1 tsp cornstarch

• 1 tsp baking soda

• 1/2 tsp diamond salt OR 1/4 tsp kosher salt

• 2 cups semi chocolate chips or chocolate chunks

• 1 cup coarse chopped walnuts

• Cracked Pink Himalayan sea salt

• Additional chocolate chunks or chips for decorating

1. Cream together butter and sugar. Using your stand mixer with the paddle attachment at medium speed for 2 minutes until light in color and fluffy.

2. Lower mixer speed to 2 and add the eggs and vanilla bean paste until evenly incorporated.

3. Slowly add in flours, cornstarch, baking soda, salt until dough forms.

4. Lower mixer speed to stir and add in chocolate chips and walnuts, 2-3 rotations.

5. Remove dough to storage container and refrigerate for 30 minutes or up to overnight. (Do not skip this step, if you do, your cookie will spread out)

6. When ready to bake, leave the chilled cookie dough out on counter while oven preheats at 325F.

7. Use an ice cream scoop and loosely shape into a coarse ball. Do not make smooth. Leave about 2-3 inches of space between them. ( I fit 6 at a time on my standard cookie sheet). Crack the pink salt onto each cookie and a lightly press the salt down into cookies, being careful not to flatten the dough.

8. Bake for 10-15 minutes until cookies are slightly brown around the edges. Your bake time may vary. ( I have a convection oven so you might need to adjust your bake time accordingly)

9. Remove while center is still pale in color. Top cookies with chocolate chunks or chips for aesthetics . Let rest on cookie sheet for 5-8 minutes. Move to cooling rack.

Makes approximately 12-16 giant cookies ( depending how big or small your scoops are)

Prep time: 20 minutes

Fridge Rest Time: at least 30 min +

Bake time: 10-20 min (according to your oven)

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