In a stand mixer fitted with the paddle attachment, cream butter and both sugars on medium speed about three minutes.
LISA VEGA'S CHOCOLATE CHIP COOKIES
MAKES 20 VERY LARGE COOKIES
UNSALTED BUTTER AT ROOM TEMPERATURE
LIGHT BROWN SUGAR, PACKED
2½ C + 2 TBS
ALL PURPOSE FLOUR
½ TSP + ⅛ TSP
½ TSP + ⅛ TSP
1 ½ C
Add egg and vanilla, and mix on low speed until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add flour mixture to the wet ingredients in two additions, mixing on low speed to combine after each addition. Scrape down the sides of the bowl with a spatula as necessary. Mix on low speed until just combined, about two minutes.
Add large chips and mix on lowest speed until chips are distributed evenly throughout the dough.
Although you can bake the cookies at this point, we recommend refrigerating the dough overnight (chilling the dough for at least a few hours produces a chewier, more flavorful cookie with better color and even spreading). When you’re ready to bake, scoop out ¼ C (60 G) portions of the dough, roll each into a ball, and press the dough balls down slightly.
Preheat the oven to 350°F (176.7°C), and line a baking sheet with parchment paper or a silicone baking mat. Place the dough on the prepared baking sheets, but do not crowd the cookies; we recommend no more than 6 cookies per baking sheet. They will look enormous.
Bake for 12 minutes, until golden brown on the edges, rotating the baking sheets 180 degrees halfway through to ensure even coloring. These are delicious served warm, or completely cool them on the baking sheet and store in an airtight container for up to 2 days.
These are delicious served warm, or may be stored, completely cooled, in an airtight container for up to two days. They also make fantastic ice-cream sandwiches!