Colossal Chocolate Chip Cookies

• 1 cup unsalted butter at room temp
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 eggs beaten
• 1/2 teaspoon almond extract
• 3 cups bread flour 13 1/2 oz
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• bittersweet chocolate chips or cups dark, I used Ghiradelli 60% Cacao chips
• chopped pecans cups coarsely, optional
• coarse salt Kosher, for sprinkling, optional

1. Preheat oven to 350 F.
2. In a large bowl, beat butter and both sugars just until they come together. Be careful not to overbeat.
3. Add the egg and almond extract, beat just until incorporated.
4. In a seperate medium-sized bowl, whisk together the flour, salt and baking soda. When thoroughly mixed, add to batter and stir just until blended.
5. Stir in chocolate chips and nuts.
6. The dough should be neither sticky nor dry.
7. Cover the bowl and refrigerate the dough for at least 8 hours (sorry) or overnight.
8. Divide dough into about 12 mounds, but keep the mounds 'rugged', don't over-work the dough.
9. If the mounds become too soft from the heat of your hands, place them in the refrigerator for about 30 minutes.
10. Place the cookies on an ungreased insulated cookie sheet or an upside down rimmed cookie sheet.
11. Sprinkle each cookie with a little kosher salt (if using.)
12. Bake for *15-20 minutes (check after 13 minutes.) The won't look like they are done but if you leave them on the sheet for at least 10 minutes, they will be perfect.

temp, sugar, brown sugar, eggs, almond, bread flour, salt, baking soda, bittersweet chocolate chips, pecans, salt

Taken from www.yummly.com/recipe/Colossal-Chocolate-Chip-Cookies-1652095 (may not work)