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Chocolate chip cookies

Time 1 hour 15 minutes
Yields Makes 12 very large cookies
Chocolate chip cookies
(Kirk McKoy / Los Angeles Times)
1

Heat the oven to 325 degrees.

2

In a medium bowl, sift together the flour and baking soda. Set aside.

3

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, brown sugar and granulated sugar until light and fluffy.

4

Add the eggs, beating them in one at a time, until completely incorporated, then beat in the vanilla.

5

Add the flour mixture, then the salt, and mix until completely combined to form the dough. Fold in the chocolate pieces by hand.

6

Scoop a generous one-third cup of the mixture for each cookie, spacing them wide apart on parchment-lined baking sheets. Be sure to leave enough space as the cookies will spread, placing no more than 3 cookies on each sheet.

7

Bake the cookies until set and lightly browned on the edges, 16 to 20 minutes. Remove and place the baking sheet on a rack until the cookies are cooled. Repeat until all the cookies are baked.

Adapted from Joan’s on Third.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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