top chef dessert cc cookies by eric

These cookies have been making the rounds in the food blogging world. It was my turn. I love that each time someone makes them they add in something new. That's the best part of baking--being creative.
Clearly I can see why the judges on Top Chef Desserts loved them. They are good, very tasty with a distinct butter and chocolate flavor (duh). And what makes them good is the high quality chocolate. I'm certain Eric used semi-sweet chips, but I of course wanted to take a different route and wanted to use up the multiple bars of chocolate collecting dust in my cupboard. I used a nice trio of chocolate: semi-sweet, milk, and bittersweet. And to be honest, it really was a nice combo when baked. On the show, when Eric made them they weren't as thin. They were a lot thicker, but I'm kind of glad they turned out thin because I've been looking for a thin cc cookie recipe. So I don't know what happened to make them so thin, but I'm sure it was because I let them sit overnight and/or baking powder was supposed to be used.

Regardless, this is a good accident; if you truly dig thin cc cookies then this is your recipe. I don't think I've ever had cookies so thin before. That second photo of the cookies is almost like a work of art--how thin they are you know?
Who am I kidding, I'm the only one that saw them as a work of art, a thing of beauty, no one else did, they saw them as 'must devour now'. And POOF, just like that, these cookies were gone in half a day people, half a day.







Top Chef Desserts CC Cookies by Eric
Print Recipe
Cook Notes:
I used a combo of 3 diff types of chocolate in this; feel free to use semi sweet as Eric did in the recipe. These cookies spread out when baking, so leave at least 3 - 4 inches for cookies to spread. I did make these and leave them to sit in the fridge overnight (in case someone asks). You really need to let these cool and harden ON the cookie sheet pan as these are extremely fragile when hot. I added in an extra egg yolk for richness, you don't have to. Place the cookie dough as balls on the sheet--do not flatten! Please note my changes in orange below.
340 grams butter (3 sticks) (12 oz)
200 grams sugar (7.14 oz)
400 grams light brown sugar (I used 1 cup packed)
21 ounces flour (I sifted)
1 TB baking soda (this maybe be powder in order to get them thin; check out bravotv.com)
1 TB salt
2 eggs and 2 yolks (I used 3 yolks)
21 ounces high quality chocolate chips (semi sweet) (I used an even combo of semi & bitter)

Melt butter, cool slightly.
Paddle sugars with melted butter.
Whisk together dry ingredients.
Add eggs slowly.
Add flour, mix, add chips.
Bake at 350 for 14 min or until golden brown. (I baked them on parchment paper).