Something Shocking Has Happened

Apparently a few weeks ago marked the 100th post on Equal Parts! I know this because, as I was sitting by the fireplace with a book one evening, Jeff presented me with a congratulatory plate of cookies and informed me he had counted the index. Thank you, quarantine, for rushing this milestone to the present! I never saw it coming, but only because I’m more aware of this blog’s anniversary — June 8th —  which means that in just a few weeks this blog will celebrate its second! Since I’ve become flat-out obsessed with cake recently I intend to bake something fancy in the name of practicing my skills while I’ve got this free time.

These cookies were not the celebratory cookies that evening, however Jeff has baked them three times in recent weeks, and something shocking has happened. I thought the oatmeal chocolate chip cookies from our local bakery could never be dethroned, but he now claims these as his favorite. Speaking of things I never saw coming!

Giada de Laurentiis calls these Sin City Cookies, as they come from her Vegas restaurant, but I am certain the name is also a nod to how incredibly huge these cookies are — easily three times the size I would normally bake. An extravagance for sure, but one that effectively ends the crispy versus chewy debate by offering both toasty, crunch exteriors and a soft, dough-like center. In that sense, these cookies are everything!

SIN CITY COOKIES, from Giada de Laurentiis

You’ll need:
3 cups bread flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, chilled and cubed
1 cup brown sugar
1 cup granulated sugar
2 eggs, cold
2 tsp vanilla
1 cup bittersweet chocolate chips
1/2 cup semisweet chocolate chips

In a large bowl whisk together the flour, baking powder, baking soda, and salt, and set aside.

Using a stand mixer with the paddle attachment, beat the butter on medium speed for about 1 minute, then add both sugars and and mix until incorporated. Add the eggs and vanilla and mix on medium low speed. Add the flour mixture and mix on low speed until the dough just comes together. Stop and remove the bowl from the machine, and use a spatula to mix in the chocolate chips by hand.

Divide the dough in the 8 approximately 1-cup portions (yes, these cookies are huge) and set on a sheet tray lined with parchment. Place the sheet tray in the freezer for about 1 hour.

Heat oven to 375. Move tray directly from the freezer to the oven and bake for 20-25 minutes, until the cookies are starting to get golden and toasty around the edges and on top. Remove from the oven and let cool on the tray for 5 minutes, then move to a wire rack to cool completely.