Jumbo Chocolate Chip Cookies

With a name like that, Jumbo CCC's, who wouldn't want to try them, Yum-o is right. This recipe came out of Rachael Ray's April 2007 issue, making cookies with things you usually have on hand. I had Joshua help me. The recipe was quick and the cookies enormous - which we all loved. They were a bit to sweet, I can't believe I just said that, but a bit too sweet after the first bite, but as my daughter said, they grow on you, having almost a praline (think butter and brown sugar) taste. Next time I will cut back on the white sugar a bit and add vanilla and see if that helps.

The recipe says it makes 12, we got 13, a baker's dozen. I would suggest parchment and only putting about six cookies on a tray. Also, the time said 20 minutes, my first batch I set for 20 minutes and they were over-done. Still good but all over brown. The second batch I did for 15 minutes and they were almost over done, but with my oven all batches after the first take less time, I think some where in the 10 to 14 minute range would have been good. Watch the time with your oven.

Jumbo Chocolate Chip Cookies

1 stick (4 ounces) unsalted butter, chilled
3/4 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

PREHEAT the oven to 350°.

USING an electric mixer, beat the butter with the granulated and brown sugars until just combined and sandy (do not cream).
MIX in the egg until just combined, about 3 seconds.
ADD the flour, baking soda and salt and mix until just incorporated.
MIX in the chocolate chips.

ON a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart.
BAKE until just golden around the edges, about 20 minutes. (don't forget to watch cookies - this time was long)
TRANSFER the cookie sheet to a rack to cool completely.