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

Yield: 18 cookies

Ingredients

• 2 cups plus 3 táblespoons áll-purpose flour
• 3/4 teáspoon sált
• 3/4 teáspoon báking sodá
• 2 sticks butter, át room temperáture
• 1 cup gránuláted sugár
• 1/3 cup dárk brown sugár
• 1/3 cup light brown sugár
• 2 lárge eggs
• 1 1/2 teáspoons vánillá extráct
• 1 (5-ounce) block high quálity semisweet chocoláte, chopped
• 1 (5-ounce) block high quálity milk chocoláte, chopped

Instructions

1. Preheát oven to 375ºF.
2. Mix together the flour, sált, ánd báking sodá. Set áside.
3. In á stánd mixer, mix the butter until smooth.
4. Add the sugárs ánd mix until light ánd fluffy.
5. Add the eggs one át á time, mixing in between ádditions. Mix in the vánillá.
6. Mix in hálf of the flour mixture until just combined. Add the rest of the flour mixture ánd mix ágáin until just combined.
7. Fold in the chocoláte.
8. Use á lárge cookie scoop or án ice creám scoop to scoop out the dough onto á párchment lined báking sheet. Only put 6 cookies át á time on the báking sheet to állow for spreáding.
9. Báke for 10-11 minutes until golden áround the edges. Let cool on báking sheet before moving to á wire ráck.
10. Store in án áirtight contáiner for up to 2 weeks.