3 (24)


Chocolate chip cookies

Chocolate chip cookies
Kirk McKoy / Los Angeles Times

The crowd is shoulder to shoulder at Joan's on Third. Power couples buy their toddlers "babyccinos" (steamed milk sprinkled with cocoa), and lithe women with "it" bags dangle their forks over Chinese chicken salads. A voice from a loudspeaker interrupts ... Read more

Total time: 1 hour, 15 minutes | Makes 12 very large cookies
  • 2 1/2 cups (10.8 ounces) flour
  • 1 teaspoon baking soda
  • 1/2 pound (2 sticks) butter
  • 1 1/4 cup plus a heaping 2 tablespoons (7 ounces) light brown sugar
  • 1/2 cup (3.5 ounces) granulated sugar
  • 2 extra-large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 pound 60% chocolate disks or large chips, coarsely chopped

Step 1Heat the oven to 325 degrees.

Step 2In a medium bowl, sift together the flour and baking soda. Set aside.

Step 3In 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.

Step 4Add the eggs, beating them in one at a time, until completely incorporated, then beat in the vanilla.

Step 5Add the flour mixture, then the salt, and mix until completely combined to form the dough. Fold in the chocolate pieces by hand.

Step 6Scoop 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.

Step 7Bake 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.

Note: Adapted from Joan's on Third.


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