Harry's Roadhouse Copycats
For chewy cookies, remove the cookies a few minutes before they are done, rap the cookie sheet on the counter (or drop gently) then return to the oven for 2 minutes or until golden brown around the edge.
Servings 24 cookies
Cost 5
Ingredients
- 4 cups all-purpose unbleached flour (500 grams)
- 2 teaspoons baking soda
- 1 teaspoon salt
- 8 oz salted butter, softened (228 grams)
- 1 ½ cups brown sugar, very tightly packed (310 grams)
- 1 cup granulated sugar (200 grams)
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- 18 oz good quality semi-sweet or bittersweet chocolate
Instructions
- Preheat oven to 350 degrees F if you plan to bake immediately, or skip if you want to chill the dough.
- Mix together the flour, baking soda, and salt and set aside.
- In bowl of a stand mixer, beat the butter until creamy. Add the sugars and beat until light. Reduce speed to low and beat in the eggs and vanilla. When incorporated, add the dry ingredients in two parts, beating on low speed with the paddle attachment.
- When flour is incorporated, stir in the chocolate chunks. Chill dough OR scoop by quarter cups to get 24 mounds. I actually like to chill my dough after make the mounds, but that’s not necessary.
- Bake on an ungreased or parchment lined cookie sheet on center rack for about 14 minutes or until the cookies start to looks set.
- Remove from oven and drop cookie sheet on the counter (or just tap it) to deflate cookies a little. Return to oven and bake for another 2-3 minutes or until the cookies are brown around the edges and appear set. Let cool for 5 minutes on sheets, then transfer to wire rack to finish cooling.