Giant Chocolate Chip Cookies

These cookies are so easy and make such a big splash that they have now made it into my normal baking repertoire .. they are less fussy than my other chocolate chip cookies  but also take a lot of ingredients because they are giant.  These are a knock off recipe from a popular bakery in NYC.   I have made them with and without nuts.. so feel free to be creative.



2 cups cold unsalted butter
2 cups light brown sugar
1 cup granulated sugar
4 large eggs
2 tsp vanilla
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2 Tbsp cornstarch
6 2/3 cups all-purpose flour
4 cups semisweet chocolate chips
2 cup chopped pecans

 1.Line cookie sheets with parchment paper or silpats. Pre heat oven to 350

2. Cream the butter and sugars with an electric mixer on medium speed. Add  eggs, one at a time, mixing well after each addition. Mix in the vanilla, baking powder, baking soda, salt, and cornstarch. Gradually add the flour, mixing just until blended. Stir in the chocolate chips and pecans.

3. Use an ice cream scoop to scoop dough onto cookie sheets, and use hands to roll into nice balls.  Place cookie dough balls in the freezer for 10 minutes.

4. Bake 20 to 25 minutes or until the edges are golden brown. Allow the cookies to cool 5 to 7 minutes on the cookie sheets, then move to cooling racks.


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