Recipe: Big Batch Chocolate Chip Cookies

Big Batch Chocolate Chip Cookies
Source: The Search for the Perfect Chocolate Chip Cookie by Gwen Steege

4 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.