I’ve been in the mood for chocolate chip cookies a lot lately. I’ve been buying vegan ones from Earthfare that are extremely delicious. I think I like them better then the ones from Wholefoods. I also noticed I haven’t baked many chocolate chip cookies or shared any on my blog. That is about to change because I’ve been missing out. This classic cookie is popular and a favorite by many. I know my boyfriend appreciates coming home from work and smelling fresh cookies just baked. I stick them in his lunches for work to make for an easy snack. Win win!
In May, I had to find a recipe on Tessa’s blog The Cookin’ Chemist to share for The Secret Recipe Club. I was literally bookmarking recipes I had to try for the future! One of them was the chocolate chip cookie featured on the Top Chef: Just Desserts. Eric Wolitzky’s chocolate chip cookie had many rave reviews after it was featured on the show. Which is simple because his cookies bake up rather large that are soft and chewy!
Everyone that has tried these cookies loved them. Although I did make 2 minor goof ups. The full recipe makes a lot of cookies. It calls for 3 sticks of butter, HELLO! I decided to halve the recipe and I still made 3 dozen cookies out of it. I must admit I was lazy and used a full bag of semi-sweet chocolate chips from Guittard, but I should of listen to Anna when she said these cookies need the chunks! Oh and since I halved the recipe I was doing so well when it came to cutting the ingredients in half until I added a full tablespoon of salt. OOPS! It was already in the bowl when I realized I just added the full serving of salt. But in the end they still tasted extra delicious regardless of my minor goof ups! I promise next time when I make these I will do it right! Oh yeah, Tessa also mentioned if you have extra dough, roll into balls and freeze. I froze a few extra for those just in case moments. ;)
(OMG, so as I’m typing this out I just realized I had another goof up. THE EGGS! I never halved them and ending up using 2 large eggs and 2 large egg yolks.)
Top Chef: Just Desserts Chocolate Chip Cookies (half recipe)
1 1/2 sticks of butter (170 grams)
1/2 cup granulated sugar (100 grams)
1 cup brown sugar, tightly packed (200 grams)
10.5 ounces flour
1/2 tablespoon baking soda
1/2 tablespoon salt
1 large egg
1 large egg yolk
1/2 teaspoon vanilla
1 (12 ounce bag) semi-sweet chocolate chips
Preheat the oven to 325 degrees F. 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. Add the dry to the wet until just combined. Mix in chocolate chips.
Roll balls into a tablespoon sized for larger cookies or use a cookie scoop. Bake for 13 minutes or until golden brown. Allow to cool on the pan for a few minutes then cool completely on a wire rack.
Despite my goof ups, which turned out to still make a good cookie this is a great recipe. My new fellow associates I work with loved the cookies so much, they keep asking me when I’ll bring in more cookies. Perhaps next week? We will just have to wait and see. If you want to try my goof ups, follow the above recipe except make sure to add 1 tablespoon salt, 2 large eggs and 2 large egg yolks. Chocolate chunks work best for this cookie but if you are lazy like me the chocolate chips will do just fine!
I’m SO GLAD it is Friday. This has been a very long week for me, work wise!
Have a Happy Memorial Day weekend as well!