- 2 cups packed light brown sugar
- 1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 3 whole eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups white flour
- 1 1/2 teaspoons table salt
- 3/4 teaspoon baking soda
- 1 pound dark chocolate or chocolate chips
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.
Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.