Giant Chocolate Chip cookies

 Hello ^^, it's a long time since my last post, well there're a lot to do, see, eat  (and learn) while traveling, I didn't have much time for baking.

 Actually I really want to write about my trip but a bit lazy, haha, there are so many information I want to share with you, maybe next post. Every times that I'm away from home, I still think about baking. Staying at my sister's house is good, as I can use her kitchen, but I can't bake as much as I want, she doesn't have a lot of equipments (or I have too much, hehe). So, I always come home with a lot of ideas that I want to do. 
It's not easy, as there are so many things to do (work, and work -*- after a long vacation). I can only make easy thing now. But easy doesn't mean bad, or not interesting, I had chance to try delicious cookies from one of famous bakeries in London and fell in love with them. Thin, soft and rich with butter and chocolate flavour it's one of the best chocolate chip cookies. I try my best to make it at home. 
This cookie is very easy to make, but it takes time, not in making process but in waiting. As it contains a lot of butter, so refrigerate it before baking is a must. You need at least 2 hours to refrigerate the batter (or overnight if you could) before rolling it into a ball. And 30 minutes more before baking. Don't rush, it's the most important thing that you have to do to get this delicious cookie.
Place the dough apart is recommended, as the cookie will spread a lot while baking. The cookie that I had it London is about 15 cm in diameter, I just make it smaller (easier to manage in our oven ^^), but it's still large, haha.
Don't worry if the cookie is a bit soft when coming out of the oven, it will firm up while cooling.
PS. It's soft cookie anyway, haha.

Giant Chocolate Chip cookies

Makes 16 pieces

170g ...................................... Unsalted butter
110g ...................................... Superfine sugar
80g ......................................... Dark brown sugar
1 ............................................. Egg
1 ............................................. Egg yolk
1tsp ......................................... Vanilla extract
220g ...................................... All purpose flour
1tsp ........................................ Baking soda
3/4tsp ..................................... Fine sea salt
200g ....................................... Dark chocolate (70%), chopped if large 

Beat the butter until soften, add both of the sugar and beat until light in color.
Add egg, egg yolk and vanilla extract, beat until combine.

 Sift the flour, baking soda and salt into the bowl.
Beat until combine.

 Put the dark chocolate into the bowl.
Fold to combine.

 Cover with plastic wrap and refrigerate at least 2 hours (or overnight).

Line the baking sheet with baking paper or silpat.
Divide into 16 pieces (about 50g/piece), roll each one into a ball, place on the prepared baking (about 15 cm apart) press lightly, cover with plastic wrap and refrigerate for 30 minutes before baking.
Preheat an oven to 170C.
Bake for 13-16 minutes or until golden brown, let the cookies cool in the baking sheet. The cookies will firm up as cool.

Giant Chocolate Chip cookies