I got this recipe from recipezaar.com thanks to April J.
- 1 cup butter
- 1/2 cup sugar
- 2/3 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour, plus
- 4 tablespoons flour
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- Beat butter and sugars together.
- Add eggs and vanilla.
- Mix flour, salt, baking soda, and cream of tartar.
- Add dry ingredients to the batter and mix until well blended.
- Stir in chocolate chips.
- Spread dough into a 15 1/2 inch round pan.
- Bake for 20 minutes at 350 degrees.
Some observations that I would like to add, in case you'd like to try this recipe:
- When I make cookies (or pretty much anything, for that matter), I always bring the refrigerated stuff to room temperature first, unless otherwise noted in the recipe. In this case, it means that I left the eggs and butter out on the counter for a while to warm up a bit.
- I used a 9x13" cake pan, and the cookie cake turned out really thick-- much thicker than what you normally see at the supermarket. This is just a practice cake for something I'm making next week, but I think I'll use my jelly roll pan, or use less dough. I don't have the exact dimentions for the jelly roll pan, but it's bigger than the pan I used this time.
- I sprayed the pan with Pam for Baking (which smells really good, by the way) before I put the dough in it.
- The dough is really sticky, so I just greased up my hands (clean, washed hands, of course) and used my hands to spread the dough into the pan before I baked it. It doesn't have to be completely flat either, just try to get it as level as possible. No need for perfectionism :)
- When baking, the dough did rise up a little along the edges more so than in the middle. Just thought I'd make that observation, although it was just a little thing; no big deal.
- I baked for 25 minutes, instead of 20, because I like my cookies to be golden brown. I think they could've gone for another few minutes, but keep an eye out so that they don't burn if you choose to go this route.
- After taking the cake out of the oven, I let it cool for 10 minutes, ran a knife around the pan's edges, and flipped the cake out onto a cooling rack covered with wax paper.
(That's a big cookie!)