I asked Phil to share the secret behind his prize winning cookies, and he came through big time! There’s a lot of great info here and I will be referring back to this the next time I bake cookies. Thanks so much Phil!
3/4 cup sugar
3/4 cup brown sugar (I like to use dark brown sugar, it has molasses)
2 sticks butter (I cut the butter into half inch pieces, before adding them to the mixing bowl, to help the butter blend better)
2 eggs (large eggs)
1 tbsp vanilla
2 1/4 cups flour (I pack the flour into the measuring cups when scooping it out of the flour bag)
1 tsp salt
1 tsp baking soda
1 bag of Nestle chocolate chunks (I use slightly less than the 11.5 oz bag)
I use a Kitchen Aid mixer and a medium size ice cream scoop to portion the cookie dough onto the cookie trays.
Bake for 5 minutes and then swap the baking sheets between oven racks and also rotate them a half turn. I’m not sure if the swapping/rotating really makes a difference but I have always just done that.
Melt a few squares of Ghirardelli 60% chocolate with a double boiler on medium to medium-high heat. Using a fork, drizzle chocolate over the tops of cookies and then put the cookies in the fridge for 15-20 minutes.