Emeril’s Big Chocolate Chip Cookies

It’s chocolate chip cookie day! A couple of us are under the weather but we decided we wanted to try one that was new to us while still keeping it relatively simple. These are pretty tasty!

Emeril’s Big Chocolate Chip Cookies

2-1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 cup chopped, toasted walnut pieces (optional)

Preheat the oven to 350 degrees F. Sift together the flour, baking powder, baking soda, and salt into a medium bowl and set aside.

Place the butter, granulated sugar, and light brown sugar in the bowl of an electric mixer and cream together on high speed.

Add the vanilla and egg and mix on medium speed. Add the flour mixture and mix on low speed just until batter is stiff.

Turn off the mixer and, using a large spoon or plastic spatula, fold in the chocolate chips and the walnuts, if desired.

Using a tablespoon, scoop about 2 spoonfuls of the dough into a ball and place on a baking sheet. Repeat with remaining dough, keeping the scoops about 2 inches apart. Using your fingers or the back of the spoon, press down on each ball of dough to slightly flatten. You should get about 9 cookies on each sheet.

Bake until golden brown, about 20 minutes. (Depending on the size of your oven, you may need to do this in batches.)

Remove cookies from the oven and transfer with a plastic turner to wire racks to cool. Repeat with the remaining sheets, if necessary.

Yield: About twenty-seven 4-inch cookies