Large Chocolate Chip Cookies are my take on Sherry Yard’s chocolate chip cookie recipe from her book, Desserts by the Yard. The book starts with desserts from Sherry Yard’s life as a girl growing up in Brooklyn, then moves on with more recipes from her life as a young pastry student and chef to her current status as the pastry queen of Beverly Hills. I probably could have chose a more interesting recipe from the book, but alas I went with my usual favorite — chocolate chip. Yard’s recipe did not disappoint!
The cookies are thick and dense and the dough is lean enough to hold a good deal of rich chocolate.
Large Chocolate Chip Cookies
1 1/2 cups all purpose flour (180 grams) — If you don’t have a scale, spoon the fluffed up flour into the cup
1/2 teaspoon baking soda (2.5 ml)
1/2 scant teaspoon salt (2.5 ml)
1 stick (115 grams) cold butter, straight from the refrigerator
1/2 cup brown sugar, packed (92 grams)
1/2 cup granulated sugar (98 grams)
1 teaspoon vanilla (5 ml)
1 large egg
1 (12 oz) bag Ghirardelli bittersweet chocolate chips or 12 ounces of chopped bittersweet chocolate
Preheat oven to 350 degrees F.
Cut the stick of butter into tablespoon size chunks. Microwave it for 10 seconds. It should not be soft, but it will yield a little bit easier than if it were stone cold. If you are using a stand mixer, you could probably skip that step and just let the paddle attachment attack the cut up butter.
In a mixing bowl or bowl of stand mixer, combine semi-cold butter and both sugars. With paddle attachment OR high speed of a good hand held mixer, beat butter and sugar until butter starts to soften from friction of sugar and beaters. It won’t look smooth and creamy, but sugar will adhere to butter it will look lumpy and grainy. Beat in vanilla and beat until batter is slightly smoother, but still kind of rough. Add egg and beat until egg is incorporated (about 30 seconds).
By hand or using lowest speed of mixer, stir in flour mixture. When flour is incorporated, stir in the chocolate chips – this recipe has a high proportion of chocolate chips.
At this point, you can chill the dough, but it’s not absolutely necessary. Scoop it up by very generous tablespoons and drop mounds onto ungreased cookie sheet spacing at least 3 inches apart.
Bake one sheet at a time on center rack of oven for 13-15 minutes, rotating sheet halfway through. Let cool on cookie sheet for about 3 minutes, then transfer to a wire rack to cool.
I’m not sure what the yield is quite yet because I baked 6 cookies and put the rest of the dough away.