This is my favorite chocolate chip cookie recipe at the moment. It's my favorite because it's a busy season right now and I honestly can think of better things to do than bake 5 dozen cookies, one sheet at a time. I love making cookies, but time with little ones is so precious, and I really need to find a quicker way to be more efficient these days!
Do you remember the mouth-watering pudding cake I made using this fabulous cookbook? Well, this book also contains a number of other irresistible confections including Three-In-One Chocolate Chip Cookies. The recipe is basic, with differing directions for either a) Giant Cookie b) Medium-Size Refrigerator Cookies or c) miniature cookies.
I love the idea of a giant cookie. Because it's dense. Like me. :o) And it's quick, and easy, and fun. My pampered chef round baking stone does the trick, and it turns out perfect each time. I either cut into wedges or squares.
6 T. butter, softened
1/2 C. packed light brown sugar
1/4 C. granulated sugar
1 tsp. vanilla
1-1/2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
2 Cups Hershey's semi-sweet chocolate chips (we only use about 1/2 C. mini semi-sweet chocolate chips...we prefer less chips in our cookies! Oh, but there is just something special about using mini chips!)
There are a number of different ways you can personalize this recipe. It would be fun to spread the cooled cookie with frosting and sprinkles and serve in place of a birthday cake. I've added crunched candy bars, butterscotch chips, walnuts, even oatmeal (just blend old fashioned oats in your blender or food processor until super fine, then use in place of some of your flour). Thanks to my sweet friend Rachael, I tried whole wheat pastry flour in place of the white flour and now love it that way best. I have used whole wheat bread flour in recipes before, but never before the pastry flour. Even finer, this flour creates a wholesome and smooth taste to the cookie pizza. Rachael and I were born with the same taste buds, so when she said it was good, I believed her. I now stock the kitchen pantry with whole wheat pastry flour. I love collaborating with friends! Thanks Rachael! :o)
Directions: Prepare dough. Heat oven to 350 degrees. Line a 12X5/8-inch round pizza pan with foil. (I lightly spray with cooking spray.) Pat dough evenly into prepared pan to within 3/4 inch of edge. Bake 15-18 minutes or until lightly browned.
Cool completely; cut into wedges or squares. Decorate as desired. Makes about 8 servings, if you are a total cookie hog. Otherwise, we get at least 12-16 slices out of this.