CHOCOLATE CHIP MEGA COOKIES

Preheat oven to 350 degrees F., rack in the middle position.

2 cups white (granulated) sugar

1 cup softened butter (2 sticks, 8 ounces, 1/2 pound)

2 teaspoons vanilla extract

2 beaten eggs (just whip them up in a glass with a fork)

1 teaspoon molasses

1/2 teaspoon salt

1 teaspoon baking soda

1 cup chopped walnuts (or any other nut you prefer—nuts are optional)

2 cups chocolate chips (a 12-ounce package)

2 ½ cups flour (not sifted—pack it down in the cup when you measure it)

Hannah’s 1st Note: You can mix these cookies by hand or use an electric mixer on slow speed.

Place the sugar in a large mixing bowl. Add the softened butter and vanilla extract, and stir until the resulting mixture is light and fluffy. Add the beaten eggs and mix well.

Mix in the teaspoon of molasses. (To measure molasses or any other sticky liquid, spray your measuring spoon or cup with Pam or another nonstick spray before you measure.) Stir until the mixture in your bowl is a uniform color.

Add the salt and the baking soda, and mix until they’re thoroughly incorporated.

Hannah’s 2nd Note: You have alternatives if your family doesn’t like or can’t eat the chopped nuts. You can use a cup of finely shredded coconut in place of the nuts, or a cup of rolled oats, or a cup of crushed breakfast cereal (measure after crushing), or even a cup of chopped dried fruit like raisins or apricots.

Add the nuts or their alternative and stir them in. Then add half of the chocolate chips and half of the flour. (You don’t have to be exact—the object is to add the flour and the chocolate chips in two parts so they won’t glob up when you stir them in.) Stir until the chips and flour are thoroughly incorporated.

Add the rest of the chips and the rest of the flour. Mix thoroughly. Let the dough rest while you prepare the pans.

You will use two and only two pans for this recipe. (They’re called “mega” cookies for a reason!) Use two 9-inch or 10-inch pie pans—glass, metal, or disposable, it really doesn’t matter. If you must, you can use three 8-inch pie pans, but the cookies will be much thinner and you’ll have to reduce the baking time by 5 minutes.

Line your pie pans with a big square of aluminum foil, pressing the foil down to conform to the bottom and sides of the pie pan and leaving the four corners sticking up. (You’ll use them later to remove the cookies from the pie plates.)

Once the pie pans are lined on the inside, spray the foil with Pam or another nonstick cooking spray.