When asking Linda what kind of cake she’d like, should she be at work near her birthday, Linda is a sub and doesn’t always work, she said she didn’t like cake. Or what she really said is she prefers cookies. So I found her a special cookie and I present it to you.

Giant Chocolate Chip Cookie

228g butter, cold, cut into small cubes

200g turbinado sugar

100g granulated sugar

2 eggs

1 teaspoon vanilla

160g cake flour

180g AP flour

1 teaspoon cornstarch

¾ teaspoon baking soda

¾ teaspoon table salt (not kosher)

375g dark chocolate chips

350g walnuts, roughly chopped

INSTRUCTIONS

Preheat oven to 410 degrees.

In a large mixing bowl, cream together cold cubed butter, turbinado sugar, and sugar for 4 minutes or until creamy.

Add eggs. Mix well and scrape sides of the bowl. 

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined to avoid overmixing. 

Stir in chocolate chips and walnuts, scrape sides and bottom of the bowl.

Separate dough into large balls and place on a sil-pat or parchment lined sheet. I used a blue number 16 disher twice for each cookie, about ⅔ cup for each. They are bigger than you think! You will fit 5 cookies on one large cookie sheet. The dough makes 10 extra large cookies.

Bake for 12-14 minutes or until the bottom edge is brown and they look dry on the center top of the cookie. 

Cool on pan.

What you’ll want to look out for is the high oven temperature and the cake flour. Otherwise this is just like most cookies. Okay, so maybe the cornstarch too. The cake flour keeps the texture fine and the cornstarch helps with tenderness. All in all she’s a keeper.