The new Chocolate Chip Cookies in the Costco food court inspired this and I took it up a notch! This makes approx 40 large cookies , but the good news is that after the freezing step, you can pull out as few or as many as you would like rather than baking them all at once. I LOVE to have these frozen dough balls to bake when I am expecting guests, not only a nice treat to offer, it also makes my house smell amazing !
4 cups all purpose flour ( I prefer to weigh mine, 480 g)
1/4 cup cornstarch
1 tsp baking soda
1 tsp salt
1 1/2 cups white sugar
1 1/2 cups light brown sugar
1 1/2 cups butter (3 sticks)*
1/4 cup sourdough discard*
2 large eggs
2 large egg yolks
1 TB molasses
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
1 1/2 cups semi sweet chocolate chips**
1 1/2 cups bittersweet or dark chocolate chunks (61-72% cacao)**
In a sauce pan melt butter over medium heat.
When it begins to boil reduce temperature to medium low, stirring often but very gently until it turns a honey golden brown color. Immediately remove from heat and place in a heat proof dish and allow to cool.
* you will notice that the butter reduces a bit as it browns , you should end up with about 1 1/4 cup. Unfortunately I missed the reduced/browned butter pic for reference.
If you do not have sour dough discard available just brown 1 3/4 cups butter until it is reduced to 1 1/2 cups total
If you want to skip the browned butter completely....just use 1 1/2 cups melted butter
In a mixing bowl mix together the flour, cornstarch, sugars, baking powder and salt
In another bowl whisk eggs, molasses, discard and vanilla bean paste(or extract) with the cooled butter
Pour butter mixture into the dry ingredients and mix until well combined.
Add the chocolate chips and give it 1 more good mix until they are incorporated
** I really like the overjoyed brand as the dark chocolate come in chunks rather than chips so you have some texture differential.
Line 2 baking sheets with parchment paper.
Scoop about 2 TB dough per cookie, shape them into a tall oval mound and place them on the prepared sheets
Freeze for a minimum of 2 hours until frozen solid.
At this point you can transfer them to freezer bags and pull them out to bake as desired.
To bake:
Preheat oven to 350
Place up to 6 dough balls on a parchment paper lined sheet (don't take dough out of freezer until you are ready to put them in the oven, no more than 6 to give them room)
Bake for 15 -17 minutes until just turning golden on the edges, don't over bake
Allow to cool on the sheet for 10 minutes then transfer to wire rack to cool completely and enjoy!!!
