Chopped Champ Famous Chocolate Chip Cookies

These are the famous chocolate chip cookies that Chef Melodie ‘Mel’ Asseraf has gifted to many celebrities. She is a two-time champion of Food Network’s hit show, Chopped, and was trained in classical French pastry in Paris.

Course Snack

Cuisine American

Keyword chocolate chip cookies

Prep Time 15

Cook Time 12

Resting time 3

Servings cookies

Calories 73kcal

Author Mel Asseraf

Equipment

1 baking sheet
1 digital scale

Ingredients

3/4 cup unsalted butter; at room temperature 170 g
1/2 cup granulated sugar 100 g
1/2 cup light brown sugar 160 g
1 large egg, at room temperature 50 g
1 large egg yolk, at room temperature 20 g
2 1/3 cups all-purpose flour 280 g
2 1/2 tbsp. cornstarch 20 g
2 tsp. baking soda 12 g
3/4 cup milk chocolate chips* 120 g
3/4 cup dark chocolate chips* 120 g

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Instructions

In a stand mixer fitted with a paddle attachment, add the butter, granulated sugar, and brown sugar and mix on
medium speed for about 5 minutes. Add the egg and mix for 5 minutes until fully combined. Add the egg yolk and mix for 2 minutes longer until the batter is smooth.
In a separate bowl, add the flour, cornstarch, and baking soda. Mix together to combine. Add to the butter mixture and beat until the butter absorbs the flour. Don't overwork the dough; its find if there are still some visible streaks of flour.
Add the chocolate chips and mix for 2 minutes until the batter is smooth and combined.
Let the dough rest for a couple hours in the fridge.
Preheat the oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment paper.
Divide the dough into even-size balls. Don't use a scoop, measure on a digital scale and then roll tightly into balls. A great benchmark for adults: is 50 g (1¾ oz) per cookie. 20 g for kids.
Place on prepared baking sheets in offset rows.
Bake for 12 minutes or until lightly golden brown. The top of the cookie should still look slightly goey and soft with golden edges.**
Store the baked cookies at room temperature for up to on week.
Plan ahead: You can store unbaked cookie balls in the freezer in a zip-lock bag for a month. Bake the cookie balls from frozen, adding 3 minutes to the baking time.

Notes

*splurge on the best quality butter you can find to get the best quality.

**Pro tip: take out the cookies 2 minutes before you think they are done as they will continue to cook in the pa after

Variations: you can substitute the chocolate chips for any combination of your favourite cookie additions: white chocolate chips, dried cranberries, walnuts, or oats. Just keep to the 240g weight limit.

Nutrition