Chocolate Chip Cookies

David Baxter's winning recipe for The Cookbook Store's Chocolate Chip Cookie Contest held January 29th, 2011

1 Cup (227g) Butter
1 Cup (220g) Light Brown Sugar
1 Cup (220g) Dark Brown Sugar
1 tsp (5g) Vanilla Paste
2 Eggs (100g)
2 3/4 Cups (370g) All Purpose Flour
1 tsp (5g) Baking Soda
1 tsp (5g) Kosher Salt
2 1/4 Cups (325g) Callebaut 56% Chocolate, chopped

1. Cream the butter and sugars together until mixed. Add the vanilla and eggs and mix until thoroughly combined, make sure you don’t mix until fluffy and pale.
2. Sift the flour, baking soda and salt together and add the butter mixture. Mix, leaving a small amount of flour visible.
3. Add the chopped chocolate and mix until chocolate and flour are just combined.
4. Store the dough in the fridge overnight or for at least 18 hours. Bring back to just under room temperature before baking at 350ºF for 12-13 minutes.

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