Several years ago I cleaned out my cookbook collection, getting rid of about 20 of them because my poor shelves were getting to be swayback from all the books I had. Just lately I’ve been in buying mode again and have found a few cookbooks that I’m so excited about digging into. One of those is from the popular Back In The Day Bakery based in Savannah.
It’s said that there would be a riot in the bakery if these chocolate chip cookies weren’t there everyday, so they must be good! They’re giant – about four inches in diameter – and filled with chocolate chips (the original used chocolate chunks).
This recipe rivals and is similar to my favorite (from Pillsbury) in that it’s chewy in the center with a crunchy outside. There’s also a very light sprinkle of sea salt on top before they’re baked and that adds a different flavor level to the cookie. It’s a light enough sprinkling not to be salty and complements the sweet. You can leave that off if you want and the cookies will be just as good.
Bret gave a thumbs up to these and he’s very picky about chocolate chip cookies. I gave them a thumbs up, too, which was hard to do while I was stuffing them into my mouth. Don’t forget the tall, cold glass of milk on the side.
****Excellent, giant chocolate chip cookies.
- 2 1/2 C all-purpose flour
- 1 1/4 tsp baking soda
- 1 1/4 tsp fine sea salt
- 1/2 lb (2 sticks) butter at room temperature
- 1 tsp. pure vanilla extract
- 1 C granulated sugar
- 1 C packed light brown sugar
- 2 large eggs at room temperature
- 2 C semisweet chocolate chips
- Fleur de sel for sprinkling
Move a rack to the bottom third of your oven and preheat to 350°. Line two cookie sheets with parchment paper.
Sift together the flour, baking soda, and sea salt. Set aside.
In a large mixing bowl of a stand mixer, cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, about 3 to 5 minutes. Stop and scrape down the sides of the bowl a couple of times.
Add the eggs and mix for no more than 1 minute - just to mix in. Turn the speed down to low and add the dry ingredients 1 cup at a time and beat until just combined. Add the chocolate chips and stir until completely and evenly incorporated.
Use a large ice cream scoop or a 1/4-cup measuring cup to form the cookies and place about 2 inches apart on the cookie sheets (about 6 per sheet). Lightly pat down the tops of the cookies and barely sprinkle a bit of sea salt on the tops of all six cookies.
Bake one sheet of cookies at a time for 15-17 minutes, rotating the pan halfway through the baking time for even doneness. Remove the cookies when they are lightly brown around the edges - they will still be light in the center. Let the cookies cool in the pan for 3 to 4 minutes, then remove and cool completely on a rack. Store in an airtight container at room temperature.
Tips and Stuff: The original recipe calls for unbleached flour an unsalted butter, but I used regular bleached flour and salted butter because that's what I had.