Throwdown Chocolate Chip Cookies

4.3(57)

by Bobby Flay·published 2016-11-18

Open original recipe

Dessert

Servings

3 dozen

Total time

—

Calories / serving

146 kcal

Ingredients (10)

serves

2 cups plus 3 tablespoons all-purpose flourflour
3/4 teaspoon kosher saltsalt
3/4 teaspoon baking sodabaking-soda
2 sticks unsalted butter, at room temperaturebutter
1 cup granulated sugarsugar
1/3 cup dark brown muscavado sugarsugar
2 large eggsegg
1 1/2 teaspoons pure vanilla extractvanilla
One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut

Instructions (3 steps)

01Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.
02Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the paddle attachment and beat until smooth, about 1 minute. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 minutes longer. Add the eggs, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.

03Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie, and bake on the middle rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies rest for 2 minutes on the baking sheets before removing them to a baking rack with a wide metal spatula. Let the cookies cool on the baking rack for a few minutes before eating. Repeat with the remaining dough.

Pantry check

Data quality

servings.value✓

times.totalMinutes—

nutrition.calories✓

recipeCuisine—

recipeCategory✓

rating✓

description—

image (URL only)✓

Not rich — missing servings, total time, or calories.