Giant Chocolate Chip Cookies
Dan: 
 
Ingredients
  • 2½ cups plus 2 tablespoons all purpose flour (360 grams all purpose flour)
  • 1 teaspoon baking soda
  • 1¼ teaspoons salt
  • 8 ounces (2 sticks) unsalted butter, softened slightly
  • 1 cup light brown sugar, packed (220 grams brown sugar)
  • ½ cup granulated sugar (100 grams white sugar)
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 12 ounces semi-sweet chocolate chips or chunks
  • fleur de sel or kosher salt for sprinkling (optional)
  • chocolate candies for topping (optional)
Instructions
  1. Whisk together the flour, soda and salt.
  2. In the bowl of your mixer, cream the butter and sugar just until it is combined and smooth.
  3. Scrape the bowl and give it another quick mix on medium. You do not want to cream the butter and sugar until it is fluffy.
  4. Add the vanilla extract and one egg. Mix on medium about 20 seconds until egg is combined. Scrape bowl.
  5. Add second egg and beat to combine,
  6. Add the flour and mix about 10 seconds. Add the chocolate chips.
  7. Mix until the flour is mostly incorporated and then finish mixing with a spatula.
  8. Cover the bowl of cookie dough and refrigerate AT LEAST one hour but preferably overnight.
  9. Preheat your oven to 350*F.
  10. Portion the dough into 2" round balls (for giant cookies) or 1" round balls for smaller cookies.
  11. Place on a parchment lined half sheet pan and flatten just slightly. Sprinkle lightly with salt if desired.
  12. Bake the cookies for about 14-16 minutes for large and 12-14 minutes for small, turning half way, until the edges are golden and the centers no longer look wet.
  13. Do not over bake, these will continue to cook for a few minutes once removed from the oven.
Notes
If you would prefer to not have a cripsy edge on your cookie, lay a piece of parchment paper over the cookies after they have cooled for about 5 minutes and continue to allow them to cool.
Recipe by Baking With Dan at https://www.bakingwithdan.com/half-pound-chocolate-chip-cookies/