crunchy jumbo chocolate chip cookies

if you like crunchy chocolate chip cookies, these are for you.

if you like crunchy on the edge, chewy in the middle, these are not for you.

i wanted a cookie. bad. for about a week. and since the thought of buying a cookie doesn't really enter my mind anymore, i set out to bake some last week.

i wanted fast. and i think that was the fatal flaw. my favorite cook's illustrated cookie takes some time to melt the butter, whisk in the sugar, wait, repeat, etc. i was too lazy. and if i didn't have the extra five minutes it would have taken to make those, then i definitely didn't have 4 hours (or in some cases, overnight) to chill the dough before baking, i wanted cookies now!

so i settled. i know. that's the one thing not to do when making cookies. or any food really. because whatever you make is never really as good as what you were hoping for. or expecting. bummer.

don't get me wrong, the taste isn't bad at all. it's just that the whole cookie is crunchy. microwaving them for 15-20 seconds helps soften the middle, but you've got to eat it fast, before it cools and hardens again. which is difficult, since i forgot to mention, these cookies are the size of a bread plate. they're huge.

the next time i need cookies NOW, i'll try them again, only i'll bake them at a cooler temperature, and check on them sooner. and maybe make them smaller, so they bake in less time.

jumbo chocolate chip cookies (makes 12)
adapted from everyday with rachael ray

1 stick butter, chilled
3/4 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
  1. preheat the oven to 350F.
  2. beat the butter with the sugars until sandy.
  3. add the egg and vanilla and mix until combined.
  4. mix in the flour, salt, and baking soda.
  5. mix in the chocolate chips. the dough will be really thick.
  6. split the dough into 12 equal portions (about one heaping tablespoon a piece).
  7. bake until just golden around the edges, about 20 minutes. since mine were so overdone after 20 minutes, i'd start checking them around 15, just to be on the safe side.
  8. transfer to a rack to cool completely.

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