3 (or 2) jumbo choco chip cookies
4 tablespoons unsalted European style butter, cubed, cold but not too hard
3 tablespoons granulated sugar
3 tablespoons packed brown sugar
2 tablespoons lightly beaten egg
1/4 teaspoon vanilla
3/4 cup plus 2 tablespoons White Lily or Cake flour (or weigh out 108 grams)**
1⁄4 teaspoon salt (scant)
1/8 teaspoon plus 1/16 teaspoon baking powder (eyeball)
1/8 teaspoon baking soda
small handful chocolate chips (semi-sweet)
Small handful whole toasted walnuts
In a mixing bowl, using an electric mixer, beat butter and both sugars just until they come together. Don’t overbeat. Add the egg and vanilla and beat just until mixed. Don’t keep beating until smooth – you want it to be roughly creamed.
Stir together flour, salt, baking powder and baking soda. When thoroughly mixed, add to creamed mixture and stir. The dough should seem kind of dry at this point.
Before the flour is fully mixed in, add the walnuts and chocolate chips and continue mixing (may need to use hands) allowing some of the walnuts to break.
Divide dough into 3 big balls. Stack them in the bowl and chill the dough for an hour or so.
When ready to bake, bake on a parchment lined cookie sheet in a 350 degree oven for 21 minutes. Let sit on cookie sheet for about 10 minutes to cool, them remove.
Giant ball of cookie dough waiting to be baked.
Micah ready to devour his massive cookie
(he looks kinda crazy because he spent the
whole day in front of the computer!)