I’m not sure these photos do these cookies justice: they are HUGE. I mean, big. I mean wicked big. So big, in fact, that I used Ghiradrdelli Dark Chocolate Melting Wafers instead of chocolate chips … but as chocolate chips, just really big ones. They are crispy and golden on the edges and still nice and chewy in the middle. A serving is likely only one cookie (they are 1/4 cup each, 4 inches / 10ish cm in diameter!)
Ingredients
4 1/2 cups all-purpose flour
2 teaspoon baking soda
2 teaspoon salt
2 cup (4 sticks) butter, softened
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
2 teaspoon vanilla extract
4 large eggs
20 ounces (2 bags) Ghiradrdelli Dark Chocolate Melting Wafers
Directions
Line a baking sheet with wax paper (note: this baking sheet is not what you will bake on. This is for chilling)
Combine flour, baking soda, and salt in small bowl. Cream together butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate wafers.
Using a 1/4 cup measure, disher or ice cream scoop, scoop dough into mounds. Place onto the wax-paper lined baking sheet. Chill for a minimum of 4 hours or overnight.
Preheat oven to 350F. Line baking sheets with silpat or parchment paper. Move 4 or 5 cookie dough mounds to each baking sheet. Bake for 14 to 18 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
