Colossal Chocolate Chip Cookies

Today I am going to share one of my FAVORITE chocolate chip cookie recipes with you. This one is by far the most requested cookie reci...

Today I am going to share one of my FAVORITE chocolate chip cookie recipes with you. This one is by far the most requested cookie recipe in my house. The cookies are melt in your mouth and a person cannot eat just one. I found this recipe when I was browsing the internet and the search engine took me to the website for the Deadliest Catch Northwestern.

Yes, these guys had an amazing cookie recipe. The captain's girlfriend posted her recipes on their website.

 Colossal Chocolate Chip Cookies

Ingredients:

1 Cup (2 sticks) of unsalted butter, room temp

3/4 Cup of granulated sugar

3/4 Cup of brown sugar

2 eggs beaten

1/2 tsp of almond extract (if you are not a fan of almond you can use vanilla)

3 Cups of Bread Flour (secret ingredient)

3/4 tsp of salt

1 tsp of baking soda

1 1/3 cups of dark or milk chocolate chips

1 1/3 cups of coarsely chopped pecans (optional) - I usually do not add these

In a large bowl beat butter and both sugars until they come together. Be careful not to over beat. Add the egg and almond extract, beat until incorporated. In a separate medium sized bowl, whisk together flour, salt and baking soda. When thoroughly mixed, add to batter and stir until just blended. Stir in chocolate chips and nuts. The dough should be neither sticky nor dry.

Take out dough and put it in plastic wrap and put in the refrigerator
for at least 8 hours or overnight.

When you are ready to bake cookies preheat oven to 350 F. Divide the dough into mounds. I use a tablespoon and dig large chunks out of the ball of dough. You can make them into 12 mounds total, I like to make at least 24 mounds & sometimes more.

Place the cookies on on an ungreased insulated cookie sheet. Bake for 15 - 20 minutes
 (check after 13 minutes) They won't look like they are done, but if you leave them on the sheet for 10 minutes, they will be perfect. These are great as soon as they are cool enough to eat, but are even better the next day. If you can wait that long.

Here is a close up of the mounds after baking. YUM!
The secret is the bread flour. No flat cookies here!