Big, chewy chocolate chip cookies

I’ve probably all made a billion chocolate chip cookies in my life, but I was compelled to try this recipe from Michael Smith’s new cookbook.  These are big and chewy with twice as many chocolate chips as you would normally put in – definitely an ‘adult’ size cookie.  If you have teen boys – they will probably go insane for them.   Best of all, they are easy and quick. Give ’em a try, I’m sure you’ll be changing from your usual recipe, or, if you are new to baking, this will be your ‘go to’ chocolate chip cookie recipe.

Chewy Chocolate Chip Cookies

from Michael Smith’s Kitchen

makes about 22 large (2 1/2 – 3 inch cookies)

1/2 cup butter, room temperature

2 cups brown sugar

1 egg

1 teaspoon pure vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 teaspoon of salt

2 cups semi-sweet chocolate chips (a whole bag)

Directions:

Preheat oven to 375 F. Prepare 2 baking sheets with parchment paper.

With electric mixture, mix together butter and sugar. When well combined, add egg and vanilla. Mix well.

In separate bowl, sift together flour, baking powder and salt. Gradually add to sugar mixture until combined. With wooden spoon, mix in chocolate chips.

Form balls of dough a little bit bigger than golf balls. (50 g). Press down slightly on cookie dough, keeping cookies about 3 inches apart.

Bake for exactly 12 minutes  (you may think they look underdone, but take them out anyway).  Cool for a few minutes, then remove from pan to cooling rack and cool completely. Enjoy.

mix together butter and sugar. Add in egg and vanilla and mix well.

After gradually adding in flour mixture, add 2 cups of chocolate chips

form into golf ball size (or slightly larger) balls of dough

place on cookie sheet about 3 inches apart. Flatten slightly

bake for exactly 12 minutes. Remove from oven and cool.

Enjoy