Chocolate chip cookies- Bobby Flay

Chocolate chip cookies- Bobby Flay

*Great to make ahead and have in your fridge or freezer

Makes about 48 cookies 

2 cups +3 tablespoons all purpose flour 

3/4 teaspoon kosher salt or 1/2 teaspoon fine sea salt 

3/4 teaspoon baking soda

1 cup, unsalted butter, at room temperature 

1 cup, granulated sugar 

1/3 cup packed dark brown muscovado sugar 

1/3 cup packed light brown muscovado sugar 

Two large eggs

1 1/2 teaspoon pure vanilla extract 

1 (5 ounce block) semi sweet chocolate, (such as Callebaut) chopped into chunks 

1(5 ounce) block milk, chocolate, (such as Callebaut) chopped into chunks 

1 Whisk together the flour, salt, and baking soda in a medium bowl. Set aside.

2 In a bowl of a stand mixer, fitted with a paddle attachment, beat the butter on high-speed until smooth, about one minute. Add the sugars and beat, stopping and scraping down the sides and bottom of the bowl occasionally, until light and fluffy, about two minutes. Add the eggs at a time, beating each until just incorporated before adding the next. Add the vanilla and beat for a few seconds. 

3 Add half the flour mixture and mix until just Incorporated. Add the remaining flower mixture and again mix until just combine. Remove the bowl from the stand mixer and fold in the chocolate chunks. Cover and refrigerator for at least one day and (for best flavor) up to 3 days. 

4 Position a rack in the center of the oven and preheat the oven to 375°. Line baking sheets with parchment paper. 

5 using a small ice cream scoop about one heaping, tablespoon, spoon the dough onto the baking sheet, leaving at least 2 inches between each cookie. Bake on the center rack until the cookies are lightly gold and brown and still soft in the middle, about 11 minutes. Let the cookies cool on the baking sheet for two minutes then use a wide metal spatula to transfer them to a wire rack. Repeat with remaining dough. Let the cookies cool completely be on the rack before serving.