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1
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.
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2
In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes.
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3
Add the eggs one at a time until well incorporated.
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4
Mix in 1/3 cup of water and the vanilla.
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5
In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture.
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6
Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.
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7
Scoop out the dough onto the prepared cookie sheet and freeze for an hour.
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8
The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.
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9
Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through.
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10
Remove from the oven and cool.
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11
Remove the cookies with a flat spatula to prevent breaking.
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12
Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie.
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13
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!
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
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.
