Chocolate Chip Cookies (Giant)

For each giant cookie, use a ¼-cup measuring cup to scoop out and level dough before dropping onto baking sheet.

2 cups all-purpose flour, unbleached, spooned and leveled
1½ tsp. baking soda
1 tsp. sea salt
1 cup (2 sticks) butter, room temperature
1 cup sugar
¾ cup light brown sugar
2 large eggs
2 tsp. pure vanilla extract
1-12 oz bag chocolate chips

Preheat oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.

With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.

Drop ¼-cup mounds of dough onto ungreased baking sheets, at least 4” apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.)

Bake until golden, 15-18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.

Cool 1-2 minutes on baking sheets, then transfer to a rack to cool completely.

Makes 16.