GIANT CHOCOLATE CHIP RECIPES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended (do not overmix). , Pour batter into 2 greased 9-in. square baking pans. Sprinkle with chips and nuts. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool.

Steps:

• Sift flours, baking soda, baking powder and salt into a bowl
• Using a mixer fitted with a paddle attachment, cream butter and sugars together until very light, about 5 minutes
• Add eggs, one at a time, mixing well after each addition
• Stir in vanilla
• Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds
• Drop chocolate pieces in and incorporate without breaking them
• Press plastic wrap against dough and refrigerate 24 to 36 hours
• Dough may be used in batches, and can be refrigerated up to 72 hours
• When ready to bake, preheat oven to 350˚F
• Line a baking sheet with parchment paper or a nonstick baking mat
• Scoop six 3 ½-ounce mounds of dough (the size of generous golf balls) onto baking sheet; for a more attractive cookie, turn horizontally any chocolate pieces that are poking up
• Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes
• Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more
• Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day