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

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/16 cups All-purpose flour
  • 3/4 tsp Baking soda
  • 1/3 cup Brown sugar, dark
  • 1/3 cup Brown sugar, light
  • 1 (5-ounce block Chocolate, high-quality semisweet
  • 1 cup Granulated sugar
  • 1 (5-ounce block Milk chocolate, high quality
  • 3/4 tsp Salt
  • 1 1/2 tsp Vanilla extract

• Dairy

  • 2 sticks Butter

Found on somethingswanky.com

Ingredients

• 2 cups plus 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 3/4 teaspoon baking soda
• 2 sticks 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 vanilla extract
• 1 (5-ounce) block high quality semisweet chocolate, chopped
• 1 (5-ounce) block high quality milk chocolate, chopped

Directions

• 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.