Giant Chocolate Chip Cookies

Preheat oven to 350º

1 1/4 cups (2 1/2 sticks) unsalted butter at room temperature
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons vanilla paste
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3 1/2 cups all-purpose flour
20 oz. Chocolate disks or fèves, at least 60% cocoa

In mixing bowl, cream the butter and sugars together until light, fluffy, 3-5 minutes. Add eggs one at a time and mix until combined. Mix in vanilla, scraping down bowl as needed. Sprinkle baking soda, baking powder and salt over dough then mix again until well combined. Add the flour all at once and mix until it almost completely disappears. Do not over mix. Fold in chocolate disks doing your best not to break them. Cover the bowl with plastic wrap and chill in fridge overnight (min. of 24 hours). You can skip this step and the cookies will be delicious, but will be taller and less chewy.
Form dough into 3 ounce balls, which will feel and look really wrong. But isn't that the point? Arrange dough balls fairly far apart on baking sheets lined with parchment or nonstick/silicone sheets.

Bake cookies for 15 to 17 minutes, until golden. Check on the cookies at the 12-13 minute mark to gage how long cookies will need to bake. Larger cookies tend to have a wider baking range. let cookies cool on pan for several minutes before placing on a rack to cool completely.

Giant Chocolate Chip Cookies (The smaller your hands, the bigger the cookie)

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