These cookies are tender, gooey, chocolatey creations that are bound to become a favourite.
Directions for: Throwdown Chocolate Chip Cookies
Ingredients
2 cups + 3 Tbsp all-purpose flour
tsp kosher salt
tsp baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
cup dark brown muscavado sugar
cup light brown muscavado sugar
2 large eggs
1 tsp pure vanilla extract
1 (5-oz) semisweet chocolate, chopped into chunks, such as Callebaut
1 (5-oz) block milk chocolate, chopped into chunks, such as Callebaut
Directions
1. Preheat oven to 375F. Line baking sheets with parchment or silicone pads.
2. Whisk together the flour, salt and baking soda in a bowl. Place the butter in the bowl of an electric stand mixer fitted with the 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, one at a time, and the vanilla extract. Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture, again mixing until just combined. Remove the bowl from the stand and fold in the chocolate chunks.
3. Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, 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 the cookies rest for 2 minutes on the baking sheets 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 the remaining dough.
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