• 2 3/4 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) salted butter, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 cups semi-sweet chocolate chips

Place your rack in the middle of the oven.

Preheat your oven to 350 degrees F.

In a bowl, sift together flour and baking soda. Add kosher salt and stir. (The kosher salt won’t make it through your sifter so I always add the salt afterwards).

In a mixer, using a paddle attachment, beat together softened butter, both sugars and vanilla until light and fluffy. Add your two eggs and beat again. There’s no need to over beat the eggs.

Add dry ingredients to your wet ingredients in thirds, beating after each addition.

TIP: Use your butter wrappers to grease your baking stone or sheet. You can also use a silpat sheet.

Use an ice cream scoop to measure out your cookie dough and place 2-inches apart from each other.

Bake for 10 minutes, or until cookies are crisp, but not over done. Like meat, cookies will continue to cook (and that means harden) after they are removed from the oven, so be sure to take them out just before they are actually done but not falling apart or too soft.

Cool your colossal cookies on a wire rack and then enjoy by the fire with a glass of cold milk. xo Elise