Big Batch Chocolate Chip Cookies Source: The Search for the Perfect Chocolate Chip Cookie by Gwen Steege4 cups flour 1 1/2 tsp baking soda 1 1/4 tsp salt 1 1/2 cups butter, softened 1 1/2 cups granulated white sugar 3/4 cup dark brown sugar, firmly packed 3 large eggs 1 tbsp vanilla extract 1 tsp almond extract 12 oz (2 cups) semisweet chocolate chips 1/2 cup chopped walnuts or pecans (optional) 1/2 cup shredded coconut (optional) Sift together flour, baking soda, and salt; set aside. Cream butter, sugars, eggs, and vanilla and almond extracts. Stir in sifted ingredients. Gently stir in chocolate chips (and nuts and/or coconut). Drop by rounded tablespoons onto greased baking sheets. Bake at 375F for 10 minutes or until edges are golden. Do not overbake; cookies will continue baking after being removed from oven. Allow to set for a few minutes on the baking sheets before gently removing to racks to cool.
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