Gourmet Jumbo Chocolate Chip Cookies

Kristy's Favorite Jumbo Chocolate Chip Cookies 

Makes approx 24 jumbo cookies

Ingredients

• 7 1/3 cups all purpose flour 
• 2 1/2 teaspoons baking soda 
• 3 teaspoons baking powder 
• 3 teaspoons salt
• 5 sticks butter (preferably cold straight out of the fridge) 
• 2 1/2 cups dark brown sugar 
• 2 1/4 cups granulated sugar 
• 4 large eggs 
• 4 teaspoons vanilla (I use a special Mexican vanilla — the better the vanilla, the better the cookie. I do not recommend imitation extracts.)
• 2 cups chocolate chips (I used Guittard or Ghiradelli chocolate chips — add more or less based on your chocolate preferences)

Halfed Recipe Amounts 

Makes approx 12 jumbo cookies

Ingredients

• 3 2/3 cups all purpose flour 
• 1 1/4 teaspoons baking soda 
• 1 1/2 teaspoons baking powder 
• 1 1/2 teaspoons salt
• 2 1/2 sticks butter (preferably cold straight out of the fridge) 
• 1 1/4 cups dark brown sugar 
• 1 1/8 cups granulated sugar 
• 2 large eggs 
• 2 teaspoons vanilla
• 1 cup chocolate chips

Instructions

Sift flours, baking soda, baking powder, and salt into a bowl. Set aside. Using a mixer fitted with a paddle attachment, cream cold butter until it turns white. Then add sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients, and mix until just combined, 5 to 10 seconds. Stir in the chocolate chips and incorporate them into the dough. Cover dough in an airtight container or scoop into 3 1/2 oz balls and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours or frozen.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Scoop 6 (3 1/2-ounce) mounds of dough (the size of generous golf balls — I use an ice cream scoop), or use 6 of your pre-scooped balls, onto a baking sheet. Bake until golden brown but still soft, 18 minutes. Allow to rest on pan 2–3 minutes, then transfer to a wire rack to cool. Repeat with the remaining dough, or reserve the dough, refrigerated, for baking the remaining batches the next day.

Cookies should have a slightly golden, crispy edge with a nice soft center.