One soft and chewy bite of these super-sized chocolate chip cookies, will make you swoon and beg for more. The secret is a bit of high gluten bread flour, and an overnight chilling of the raw cookie dough overnight. Bake up a batch for your family, and you will earn their undying love and gratitude.

Big Fat Chocolate Chip Cookies

Yield: 2 dozen large cookies

Ingredients:

• 1 ½ cups flour
• 1 ¼ cups bread flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 sticks unsalted butter or 8 ounces margarine, at room temperature
• ½ cup sugar
• 1 ¼ cups brown sugar, packed
• 2 teaspoons vanilla extract
• 2 large egg plus 1 egg yolk, at room temperature*
• 2 cups chocolate chips

Method:

1. In medium bowl, sift together flour, baking soda, baking powder, and salt. Set aside.
2. In large mixing bowl, cream butter or margarine with white and brown sugar until creamy, around 2 minutes, scraping the bowl two or three times.
3. Add the eggs to the creamed mixture, one at a time, and beat well after each addition. Beat in the vanilla.
4. Gradually add the flour mixture to the batter.
5. Stir in chocolate chips
6. Cover dough with plastic wrap, and chill for 24-72 hours.
7. Allow dough to sit at room temperature, until soft enough to scoop into balls.
8. Preheat oven to 350°
9. Scoop dough into balls of around 3 tablespoons each. Drop the dough balls onto parchment paper-lined cookie sheets, spaced well apart.
10. Bake cookies for 12-15 minutes, or until golden brown. Leave cookies to cool for 2 minutes before removing them to wire cake racks to cool.

*To bring eggs to room temperature quickly, crack eggs into small bowl or Pyrex measuring cup, cover with plastic wrap, and set bowl inside larger bowl filled with hot tap water. This should take the chill off the eggs within 5 minutes or so.