DaniJude
You're My Home <3
Member since 11/06 14815 total posts
Name:
Danielle
|
Just in time for Christmas: The BEST Chocolate Chip Cookie I've ever had...
Thank you Bobby Flay, thank you!
From his Throwdown show - the most unbelievable Chocolate Chip Cookie recipe everrrr. I made them tonight as a test batch for Christmas Eve and Day. They are phenomenal.
BTW - Instead of chopping semisweet chocolate and milk chocolate I just bought semisweet chocolate chips and milk chocolate chips in a bag from Whole Foods. I also got those special Muscavado sugars there too! That's the secret ingredient, I think! :)
ENJOY!!!!!!!!!!!
Chocolate Chip Cookies
Recipe courtesy Bobby Flay, 2008
Prep Time: 15 min
Time: 10-11 min
Serves: about 2 dozen cookies, depending upon size.
Ingredients
•2 cups plus 3 tablespoons all-purpose flour
•3/4 teaspoon kosher salt
•3/4 teaspoon baking soda
•2 sticks unsalted butter, at room temperature
•1 cup granulated sugar
•1/3 cup dark brown muscavado sugar
•1/3 cup light brown muscavado sugar
•2 large eggs
•1 1/2 teaspoons pure vanilla extract
•1 (5-ounce) block semisweet chocolate, chopped into chunks (recommended: Callebaut)
•1 (5-ounce) block milk chocolate, chopped into chunks (recommended: Callebaut)
Directions
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
Whisk together the flour, salt and baking soda in a large bowl.
Place the butter in the bowl on an electric stand mixer fitted with 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, 1 at a time, and the vanilla extract, beating until incorporated.
Add half of the flour and mix until just incorporated. Add the remaining flour, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
Using a small ice cream scoop, spoon the dough onto a baking sheet, 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 cookies rest for 2 minutes on the baking sheet 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 remaining dough.
|
