Amazing chocolate chip cookies
Votes: 3
Time: 25 min.
Complexity: easily
Quantity: 36 pcs.
Complexity: easily
Quantity: 36 pcs.
A timeless chocolate chip cookie that can be enjoyed year-round (and what kind?), this recipe from Bobby Flay is crisp on the outside and chewy on the inside, with melt-in-your-mouth milk and semisweet chocolate chips. Bake at your own risk; you might find yourself sneaking in the cookies one night.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. plus 3 tbsp. premium wheat flour
- 3/4 tsp coarse salt
- 3/4 tsp baking soda
- 230 g unsalted butter at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscovado sugar
- 1/3 cup light brown muscovado sugar
- 2 large eggs
- 1.5 tsp vanilla extract
- 140g semi-sweet chocolate, broken into pieces
- 140 g milk chocolate, broken into pieces
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Cooking the dish according to the recipe:
- Preheat oven to 190C. Line baking sheets with parchment paper or silicone mats.
- In a bowl, combine the flour, salt, and baking soda. Place the butter in the bowl of a stand mixer and beat with the paddle attachment until smooth, about 1 minute. Add all the sugar and continue beating, scraping the sides and bottom of the bowl, until pale and fluffy, about 2 more minutes. Add the eggs one at a time and vanilla extract. Add half the flour mixture and mix well. Add the remaining flour mixture and mix well again. Remove the bowl and fold in the chocolate chips.
- Using a small ice cream scoop, drop the dough onto the prepared baking sheets, leaving at least 5 cm (2 inches) between each cookie. Bake on the middle rack of the oven for about 11 minutes, until the cookies are golden brown but still soft inside. Let the cookies cool on the baking sheets for 2 minutes, then use a wide metal spatula to transfer them to a wire rack. Cool the cookies on the rack for a few minutes before serving. Repeat with the remaining dough.
Categories:
recipe / Festive dishes / Desserts / Cookie / Bobby Flay
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