Recipe by grandma2969
this is adapted from the Big Fat Cooky book by Elinor Klivans..they are awesome...makes a big fat chewy cookie..this dough is made entirely with brown sugar..so the dough will be firm enough to hold the middle layer of chips..yummy!! these are good with different flavors of chips in them as well..see note at bottom for dipping them in coating...
- 2 cups unbleached all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1⁄2 cups brown sugar, packed
- 2 large eggs, cold
- 2 teaspoons vanilla extract
- 3 cups semi-sweet chocolate chips
Directions See How It's Made
- position a rack in the middle of the oven.
- preheat the oven to 350*.Line two baking sheets with parchment paper.
- Sift the flour, baking soda, and salt into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended -- about 1 minute.
- Stop the mixer and scrape down the sides and bottom of bow. as needed during mixing.
- Add the eggs and vanilla and mix until blended.about 1 minute.
- the mixture may look slightly curdled.
- On low speed, add the flour mixture, mixing just until incorporated.
- Mix in 2 cups of the chocolate chips.
- Roll 2 tbls of dough between the palms of your hands into a ball -- flatten it slightly to make a 2" disc.and place on one of the prepared baking sheets.
- Repeat to make a total of 16 discs, placing 8 on one cookie sheet and spacing them 4" apart.
- Leaving a 1/4" plain edge, lightly press 1 tbls of the remaining chocolate chips onto each disc.
- Bake the cookies, one sheet at a time until the edges are lightly browned, but the centers are still pale golden -- about 15 minutes.
- cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool.
- serve warm (the filling will be soft and melted) or at room temperature.
- the cookies can be stored in a tightly covered container at room temperature for up to 4 days.
- To serve these cookies for a party -- use a large sharp knife to cut the cookies into quarters and dip the pointed ends in chocolate coating -- let the chocolate coating firm up before serving them -- .