Top Chef: Just Desserts Chocolate Chip Cookies
- 1-1/2 c. butter (3 sticks)
- 200 gm granulated sugar (1 cup)
- 400 gm brown sugar (2 very tightly packed cups)
- 21 ounces of flour (4-2/3 cup)
- 1 Tbsp. baking soda
- 1-3/4 tsp. table salt (recipe calls for 1 Tbsp. Kosher salt)
- 2 large eggs
- 2 large egg yolks
- 1 tsp. vanilla
- 21 ounces chocolate, chopped into chunks (I used chips - it's what we had)
Preheat the oven to 325 degrees. Melt the butter on the stove in a small saucepan. Allow to cool slightly. Beat sugars and melted butter until light and fluffy. Add eggs, one at a time, and mix well after each addition. In a separate bowl, mix the flour, baking soda, and salt with a whisk. Mix in by hand until just combined. Mix in chocolate chips or chunks.
Roll dough into desired sized balls and press down slightly on the baking sheet. We liked these as larger cookies (at least tablespoon-sized balls of dough). Bake for approximately 14 minutes or until golden brown (less time if making smaller cookies). Allow to cool on the pan for a few minutes then cool completely on a wire rack.
If desired, the dough can be frozen after rolling it into balls. Place the balls of dough on a cookie sheet so that they are not touching and freeze until solid. Store the balls of dough in a freezer-style ziploc bag until ready to use. They can be baked directly from the freezer. I do not know how long they will keep. My husband's supply lasted only a couple of weeks =)