Chock-full of chocolate chip cookies

Yes, people, chocolate chips again – the person behind this blog has serious problems trying to control herself sometimes, and that can result in the purchase of a 2.5kg (over 5oz) bag of chocolate chips. So get ready to see loads of chips around here (luckily the chocolate is excellent and I can melt it to make brownies and such). :)

Speaking of control – or the lack of it – buying a huge bag of chocolate chips is nothing compared to watching 36 episodes of my newest favorite show in 2 weeks – hadn’t things like WORK gotten in the way I could have done that in 3 days. :D

Chock-full of chocolate chip cookies
from The Essential Chocolate Chip Cookbook

1 ¼ cups (175g) all purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup (113g/1 stick) unsalted butter, room temperature
½ cup (88g) packed light brown sugar
6 tablespoons (72g) granulated sugar
1 large egg
1 teaspoon vanilla extract
4 cups (24 oz/672g) semisweet chocolate chips – I used chips with 70% cocoa solids

Position a rack in the middle of the oven and preheat to 180°C/350°F. Line two large baking sheets with baking 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, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl. Add the egg and vanilla and mix until blended, about 1 minute – the mixture may look curdled, but that’s OK. On low speed, add the flour mixture, mixing just until just incorporated. Mix in the chocolate chips until evenly distributed.
Use a tablespoon to drop heaping spoonfuls of dough ( about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5cm (3in) apart (I rolled into balls and pressed slightly before baking).
Bake the cookies one sheet at a time until the edges are lightly browned and the centers are golden, about 15 minutes. Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack with a wide metal spatula (cookies will flatten slightly as they cool).
Cookies can be stored in an airtight container, at room temperature, for up to 3 days.

Makes 27 cookies - I halved the recipe, used 2 leveled tablespoons of dough per cookie and got 17