We first made these cookies as a science-fair project. The experiment tested how cookies would come out if you used baking soda vs. baking powder in a cookie recipe. Your choice of leavening agent (baking soda or baking powder) will determine whether your cookie is puffier or flatter. Use at least 1/2 teaspoon baking soda in this recipe, making up the rest with any combination of baking soda and baking powder. If you desire a flatter cookie, use a full teaspoon of baking soda. As photographed, I used 1/2 tsp soda and 1/2 tsp powder.
This is an excellent recipe to make with kids. Unlike many cookie recipes, the dough is easy to work with–no stand mixer required.
This recipe doubles well.
GIANT CHOCOLATE-CHIP COOKIES
1.Melt butter in saucepan.
2. Stir in both kinds of sugar.
3. Let cool 5 minutes.
4. Stir in egg and vanilla.
5. Stir in flour, baking soda OR baking powder, and salt.
6. Make sure dough is cool.
7. Stir in chocolate chips.
8. Measure scoops of dough onto prepared baking sheet, covered with Silpat or parchment–1/4 cup dough per cookie (2 ounces if you’re weighing the portions).
9. Bake 12 minutes at 350.
10. Allow to cool on pan at least 5 minutes before removing to rack.