The Chocolate Chip Cookie Experiment: 5. Bobby Flay Throw-Down Cookies

The Chocolate Chip Cookie Experiment: 5. Bobby Flay Throw-Down Cookies

Last week when I was perusing Food Network’s stockpile of chocolate chip cookie recipes (in search of this Alton Brown recipe), I stumbled upon this killer looking recipe from Bobby Flay.

Yìeld : 16 servìngs
Prep Tìme : 10 mìns
Cook Tìme : 50 mìns
Total Tìme : 60 mìns

Ingredients

  • 1 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1/3 cup light brown sugar
  • 2 cups plus 3 tablespoons all-purpose flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 2 sticks butter, at room temperature
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 (5-ounce) block high quality semisweet chocolate, chopped
  • 1 (5-ounce) block high quality milk chocolate, chopped

Instructions

  • Preheat oven to 375ºF.
  • Mix together the flour, salt, and baking soda. Set aside.
  • In a stand mixer, mix the butter until smooth.
  • Add the sugars and mix until light and fluffy.
  • Add the eggs one at a time, mixing in between additions. Mix in the vanilla.
  • Mix in half of the flour mixture until just combined. Add the rest of the flour mixture and mix again until just combined.
  • Fold in the chocolate.
  • Use a large cookie scoop or an ice cream scoop to scoop out the dough onto a parchment lined baking sheet. Only put 6 cookies at a time on the baking sheet to allow for spreading.
  • Bake for 10-11 minutes until golden around the edges. Let cool on baking sheet before moving to a wire rack.
  • Store in an airtight container for up to 2 weeks.


Recìpe adapted from : @ Bobby Flay Throw-Down Cookies

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