Name: Joan’s on Third Giant Chocolate Chip Cookies Recipe
Total time: 1 h 15 min
Yield: Makes 12 very large cookies
Ingredients: 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

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By Betty Hallock

and Joan McNamara

April 14, 2012

This is every child’s dream cookie. A gigantic 5 inches in diameter, it is thick and cakey with a gooey center and soft, and just a little crunchy on the edges.

From the story: The taste-maker behind Joan’s on Third

Joan's on Third Chocolate Chip Cookies

2 ½ cups (10.8 ounces) flour

1 teaspoon baking soda

½ pound (2 sticks) butter

1 ¼ cup plus a heaping 2 tablespoons (7 ounces) light brown sugar

½ 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

Heat the oven to 325 degrees.

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

In 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.

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

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

Scoop 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.

Bake 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.

Adapted from Joan’s on Third.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.