Recipe | BIG, FAT Chocolate Chip Cookies

Oh dear, first it was my realization that maybe my meatballs weren't the only game in town and now it is my chocolate chip cookies.  For twenty three years I've been under the impression that I made the best chocolate chip cookies.  My black stone-washed jeans might have attracted Jimmy, but it was surely my chocolate chip cookies that made him fall in love.  I made them before all his big baseball games and for every birthday, and when we visited each other in college.  Andrew and friend, Payton, have sold them for $2.00 a piece on numerous garage sale days (and they sell out in less than 15 minutes) and people gladly paid when they would haggle me for .25 cents on books and t shirts.  I've had numerous requests for the recipe {first blogged it here}.  Ok, enough horn tooting, you get the idea. They are good.  And then I tried Kate's chocolate chip cookies at the end of year preschool party. Same Kate whose sugar cookie recipe I blogged here.  Dang it, they weren't just good, they were better than mine.   It sent me in search of a new recipe.  I wanted bigger, fluffier, more substantial cookies.
I've requested her recipe {Kate, if you are reading, please expedite the recipe delivery, please!!) But me and my impatient self couldn't wait, so I went in search of a new recipe to try.  I found one from Vanilla Sugar Blog that was supposedly a dead ringer for the chocolate chip cookies from Levain Bakery in NYC.  I've never been there but they lay claim to being the "best in the world".  So I made them....

And stared at them.  In all their big, fat, chocolaty, slightly crispy on the edges, soft and delicious inside, chocolate chip cookie, glory. And???  AND???

They were better than my regular recipe. Yes, I'm a big girl, I can admit it.    A 23 year tradition has officially been broken. And a new one made {at least until I get my hands on Kate's recipe!}.  I have a chocolate chip cookie reputation to uphold after all.   Now go bake. And share with your friends...

   BIG Chocolate Chip Cookies

    {adapted from this recipe}

2 sticks unsalted butter, COLD 

3/4 cup granulated sugar 

3/4 cup packed brown sugar 

2 large eggs 

1 teaspoon vanilla 

3 cups all purpose flour  

1 teaspoon Kosher salt 

1 teaspoon baking powder 

1/2 teaspoon baking soda  

12 ounces (2 cups) good quality           semisweet chocolate chips 

(1 cup chopped nuts, optional) 

If using dough right away, preheat oven to 375 degrees F. (It’s best to chill, though) In a mixing bowl, using an electric mixer, beat butter and both sugars just until creamy. Don’t overbeat. Add the egg and vanilla and beat just until incorporated. Stir together flour, baking soda, baking powder and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chocolate chips. Using ice cream scoop, place over sized dough balls on parchment lined baking sheets.  Chill dough balls for at least 30 min before baking.  Bake times: Put the cookies in a 375 degree oven and set timer for 8 minutes. When timer rings, without opening oven or removing cookies, reduce heat to 325 degrees and bake for another 8-10 minutes or until cookies appear set. Otherwise, you can bake at 350 for 18-22 minutes or until done. I used convection oven and my oven adjusted temps accordingly {350 for 8 min., then 300 for 9 min} Makes 12 (mine made 16) 

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