Recipe: Jumbo Choco Chip Cookies (Family Circle magazine, 2004)

JUMBO CHOCO CHIP COOKIES

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 tablespoons peanut butter (smooth or crunchy)
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/2 cup semisweet mini chocolate chips
1/2 cup chopped pecans (optional)

Coat 2 large baking sheets with nonstick cooking spray.

In a medium-sized bowl, whisk together flour, baking soda and salt; set aside.

With mixer, beat together butter, peanut butter and sugars until smooth and fluffy, about 3 minutes. Add egg and vanilla, beat again for another minute. On low speed, alternately beat flour mixture and milk into butter mixture, beginning and ending with flour; beat 1 minute. Fold in chips and pecans, if using. Cover; refrigerate 15 minutes.

Heat oven to 350 degrees F.

Drop dough, about a scant 1/4 cup per cookie onto the cookie sheets, 3 inches apart. Flatten slightly.

Bake in 350 degree F oven until puffed and slightly browned around edges, 16 to 18 minutes. Cool on sheets about 2 minutes, remove to wire rack, let cool.

Source: Family Circle Magazine, January 20, 2004