Creatively named Large Chocolate Chip Cookies is is 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 chosen a more interesting recipe from the book, but alas I went with my usual favorite — chocolate chip. Yard’s recipe did not disappoint!
Large Chocolate Chip Cookies are thick and dense and the dough is lean enough to hold a good deal of rich chocolate. Incidentally, this is the first chocolate chip cookie recipe where I ever saw a reference to banging the pan to create flat cookies. She says that if you want your cookies to be flat, halfway through baking tap them down on the inside of the oven door.
Large Chocolate Chip Cookies Notes
Sherry Yard has 2 cookbooks — The Secrets of Baking and Dessert by the Yard. The Secrets of Baking is actually her first book, and Desserts by the Yard (referenced in the post and more autobiographical) is her second. This recipe is from Desserts by the Yard. The recipe in Secrets of Baking is slightly different from the one in Desserts by the Yard. Instead of 1/2 cup each of brown and granulated sugar, she calls for 1/2 cup plus 2T. each — so it has 1/4 cup more sugar, total.
Large Chocolate Chip Cookies
- 1 1/2 cups all purpose flour** 200 grams (see note)
- 1/2 teaspoon baking soda 2.5 ml
- 1/2 scant teaspoon salt 2.5 ml
- 1 stick cold butter, unsalted, cut into chunks
- 1/2 cup brown sugar (100 grams)
- 1/2 cup granulated sugar (100 gram)
- 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.
- Weigh the flour, then mix in the baking soda and salt, stirring well to blend.
- 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 can skip that step and just let the paddle attachment attack the cut up butter.
- In a mixing bowl or bowl of stand mixer, combine butter and both sugars. With paddle attachment, 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.