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Commercial-Style Chocolate Chip Cookies

Time1 hour
YieldsMakes 30 cookies
Commercial-Style Chocolate Chip Cookie.
(Katrina Frederick / For The Times)
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These are just great cookies — oversize, thick but crisp outer edges with densely chewy centers. Best of all, they feature wonderful crackly tops and look like they were plucked out of a general store cookie jar. You can also make them smaller, but these large versions — about 3 inches in diameter — are dynamite. For a lighter, even more commercial-style texture, substitute 1/4 cup Golden Crisco to replace 1/4 cup of the butter.

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1

Cream butter with brown and granulated sugars until well blended. Stir in vanilla and egg. Fold in flour, baking soda, salt and last, chocolate chips.

2

Form dough into rounds slightly larger than golf balls and place 2 inches apart on baking sheets lined with parchment paper.

3

Bake at 350 degrees until just light brown around edges, 14 to 16 minutes (overbaking will make cookies hard). Cool on racks; cookies will crisp as they cool.