Chocolate Chip Cookies
Reworked recipe from “Throwdown with Bobby Flay” on Foodnetwork. These cookies turn out quite flat, but the flavor is fantastic!
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 sugar 1/3 cup light brown sugar 2 large eggs
1-1/2 teaspoons pure vanilla extract 5 ounces of quality semisweet chocolate 5 ounces of quality milk chocolate
Preheat the oven to 375 degrees F. Line baking sheet with parchment paper – this is always key to a perfect cookie! Combine the flour, salt and baking soda in a large bowl. Set aside.
Place the butter in the bowl of an electric stand mixer fitted with paddle attachment and beat until smooth, about 1 minute. Add all the sugars and continue mixing, being sure to scrape down the sides and bottom of the bowl, until light and fluffy, about 2 minutes. Add the eggs, one at a time, and the vanilla extract, beating until incorporated.
Add half of the flour and mix until just incorporated. Add the reremaining flour, again mixing until just combined. Do not
overmix (it makes the dough a little tough). 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 8 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.
Matching the creation of the cake to the individual is a special talent of Crandall’s that makes her work so meaningful, while being delicious.
Lauren Crandall USA Women’s National Team
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