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      Big, Fat, Crunchy Chocolate Chip Cookies, 6/12/13

      Michael Lanari

      Kitchen& Bath Concepts



      • 2 1/2 cups all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon salt
      • 1 cup (2 sticks) unsalted butter, at room temperature
      • 1/2 cup white sugar
      • 3/4 cup packed light brown sugar
      • 1 teaspoon pure vanilla extract
      • 2 large eggs
      • 1 cup semi-sweet chocolate chips
      • 2/3 cup Heath bits


      Preheatthe oven to 350 degrees F.

      Line2 cookie sheets with parchment paper. Sift together the flour, baking soda, andsalt into a medium bowl and set aside.

      Placethe butter, sugar, and brown sugar in the bowl of an electric mixer; creamtogether on medium speed until light and fluffy. Scrape down the sides of thebowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dryingredients to the creamed mixture and continue to mix until a smooth batterforms. Turn off the mixer and fold in the chocolate chips and Heath bits usingthe spatula.

      Toform the cookies, scoop about 1/4 cup of cookie dough into your hands and rollit around into a ball; place them about 3-inches apart onto the prepared cookiesheets; you should get about 4 cookies on each pan. Press down the tops of thedough slightly and bake until the cookies are light brown, 12 minutes for chewycookies, or about 15 minutes for crispy cookies.

      Allowthe cookies to cool on the baking sheets for 5 minutes before transferring to awire rack to cool completely. Repeat with remaining dough/cookie sheets.