The difference in Bobby's recipe from a traditional CCC recipe is the use of a sugar called muscavado brown sugar. According to the internet, muscavado brown sugar contains a different quantity of molasses to regular brown sugar. Bobby uses both light and dark brown muscavado sugars in this recipe plus plain white sugar. He also uses only 10 oz of chocolate and a mix of semi sweet and milk.
As luck would have it, William Sonoma carries muscavado sugar and they had free shipping for Christmas so I was able to get the sugars in hand immediately. He calls for chocolate to be cut in chunks but I decided to buy chips instead. I bought ghirradeli semi sweet (those chips are huge!) and nestle milk chocolate and then I weighed them on the scale to get 5 oz of each variety.
These cookies are worth all the trouble of getting the right sugars! They are crispy on the edges and chewy in the middle. Despite their thin look they are everything I want a chocolate chip cookie to be. I feel like the milk chocolate makes the cookie taste chocolatey but not too dark like semi sweet can do. I love the texture. Joey is a huge fan of these cookies and we're having trouble keeping our hands off them! Perfect with a glass of milk!
Do use parchement paper, I think it makes a difference plus it keeps your cookie trays clean. I learned a trick to just slide the parchment paper off the cookie trays and onto the cooling racks so that your cookies stay in tact and still cool effectively.
Bobby Flay's Throwdown Chocolate Chip Cookies
- 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 muscavado sugar
- 1/3 cup light brown muscavado sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
- One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut
Preheat oven to 375 degrees F. Line baking sheets with parchment or silicone pads.
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.
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.