Throwdown Chocolate Chip Cookies

By Addie

Recipe courtesy Bobby Flay

MY NOTES: Original recipe called for light and dark muscavado sugars rather than regular brown sugar. Also, some reviewers suggested baking cookies at 350 instead of 375.

Ingredients

• 2 cups plus 3 tablespoons all purpose flour
• 3/4 teaspoon kosher salt
• 3/4 teaspoon baking soda
• 2 sticks unsalted butter room temperature
• 1 cup white sugar
• 1/3 cup light brown sugar
• 1/3 cup dark brown sugar
• 2 large eggs
• 1 1/2 teaspoons vanilla extract pure
• 5 ounces milk chocolate chunks
• 5 ounces semi-sweet chocolate

Details

Preparation time 10mins
Cooking time 25mins
Adapted from keyingredient.com

Preparation

Step 1

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.
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REVIEWS:

I tired making them at 350 and they were perfect, I think 375 makes the sugar and butter melt too fast, resulting in flat cookies as so many have complained of.

This is probably by far the best chocolate chip cookie recipe I've ever made, and now it will be the only one I use! I made them tonight and they were gone as soon as the were done.

Best chocolate chip cookie recipe EVER! Only one I make. I make double batches refridgerate and/or freeze in separate containers and make whenever we want fresh warm cookies from the oven!

Delicious cookies!! Flat, chewy, buttery this recipe is a keeper!!!!

THESE ARE AWESOME!! They need a warning label. They are super moist and buttery and I am ashamed to say I will be using these to bribe my husband at every turn...I recently tried a different recipe that boasted of being award winning but they failed in comparison and I lost a few friends but I am baking these now to replace the imposter and win them back!! The batter is easy to blend in the kitchenaid and great to work with!! I do have to go to the gym now as a few of them always accidentally get eaten by the chef.

Just took the first batch out of the oven. Everyone is burning their mouths eating them, they can't wait for them to cool! Super yummy! Thanks for the recipe!!

These were a hit in our home. Try adding toffee bits, pecans, and white choc chips for an intense treat!

I, like many people, have tried probably hundreds of chocolate chip cookies and always end up slightly disappointed.

I tried this recipe, and it seriously is the best chocolate chip recipe I've ever made. I didn't use Bobby's fancy sugar, just plain old light brown sugar, and the cookies are still amazing. Also, I used regular semi-sweet chocolate chips, and again 100 percent satisfied.

Great, great recipe that I will be passing on to all of my family and friends.

The only change I made in the recipe was that I used a little less chocolate chunks. I also didn't get the fancy brown sugars or the special brand chocolate. Still, they are super delicious with the ingredients I picked up at my local supermarket. Also, I used a pretty small scoop when spooning them out, so I baked for 9 minutes (that, and I have a bad habit of burning cookies. I will make them again and again. I am curious if he won this throwdown... If he lost, I'd like the other recipe to see if it actually is better... This one's a keeper in my recipe box!

These were to thin and greasy. I followed the recipe exactly and was very disapponted with the out come. I wouldn't make them again.

I tried these again and this time much better. I reduced temp to 365 and don't let the butter get room temp before mixing. I just cut it up in the mixer bowl and got the other ingredients ready then mixed. I think that was the big difference, the cold butter captured more air in the mixer. After getting the dough ready I chilled it for 30 minutes before cooking. Huge hit this holiday.

For those who are finding these cookies flat and aren't having much luck with them, I recommend substituting half of the baking soda with baking powder. They won't be as wide of cookies, but they will DEFINITELY not be as flat.

The best chocolate chip cookie recipe ever. Definitely a Christmas winner

These cookies are yummy! I used the mascovado sugars and for the most part followed the recipe and cooling instructions. I used semi sweet chocolate chips and milk chocolate chips. I will be making these cookies again. This recipe is a keeper!

This is the best chocolate chip cookie recipe I've ever made. It tastes awesome. I made them over the holidays and got raving reviews! They were finished in no time! I used dark brown sugar and they were fine. For the other reviews whose cookies didn't turn out so well, I don't know what went wrong. I followed the instructions to the tee. These cookies are a must in your holiday season treats!

Wow. There's no way these won the throwdown. Flat, even after refrigerating the dough. Taste, eh. What went wrong, Bobby? I hoped the other reviewers were wrong (sorry, it's true... but they were right... this RECIPE is all wrong.

These cookies turned out great! Definitely one to keep in the recipe box!!

Eleven minutes was too long. Nine minutes worked better for baking The cookies tasted great but were thin and did not make a nice presentation.

Wow! As usually, Bobby's recipe did not disappoint! These are absolutely delish! I did as suggested and replaced one stick of butter with the crisco. Mine were still flat even after using the crisco substitution, so maybe the chilling of the dough helps as suggested in the reviews. But they are indeed delicious. Highly recommend using the exact sugars though - the molasses flavor really makes these cookies! Thanks Bobby!

What if you can't get muscavado? I used brown sugar and these came out delicious!

Totally delicous without a doubt!! Other reviews helped on their substitution of sugars and I added nuts for my family
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F-A-B-U-L-O-U-S!!! I did mess up abit and used salted butter without cutting back on the salt, used dark brown sugar instead of the speacialty sugar, but they were still the best chocolate chip cookies our family has ever had.

Fantastic! I prefer soft/chewy chocolate chip cookies, and these are perfect. You can cook them an extra minute or two and have a crispy outside and chewy inside as well. Using chocolate chunks (rather than chips and two different types of chocolate, as well as three types of sugar, really adds a depth of flavor - better than most bakery chocolate chip cookies I've had!

We're talking Bobby Flay here! They were FANTASTICALLY DELICIOUS!

I made these cookies AS WRITTEN. I even went to a gourmet shop and picked up the muscavado sugar and the chocolate. That's is what makes it. The muscavado sugar is one that is not as refined and the flavor of molasses is much stronger. It adds a depth of flavor that takes these from ordinary chocolate chip cookies to throwdown quality. If you just use regular brown sugar, these will be good but not 5 star. Bobby, this is the first recipe of yours that I have made! TERRIFIC!!

Very good, but your cookies may come out flat from the butter, chilling the dough helps or using Crisco instead. I was so surprised there was no heat in this recipe-seeing as it was Bobby Flay's!

Nice taste but too thin. I use Ghiradelli 60% semi sweet chocolate chips. I changed the recipe to 2 and 3/4 cups of flour. I use two sticks of room temp unsalted butter, 1 cup of packed light brown sugar, 3/4 cup of granulated sugar, two full teaspoons of PURE vanilla, 1 teas. of baking soda, 3/4 teas. sea salt. I use two eggs, medium size seems to be best. I use a small ice cream scoop to form the cookies and bake them on parchment paper at 375 degrees for about 10 minutes until a light golden color. If the cookies come out to high, you can always press the formed dough lightly with a lightly floured fork before you bake them. I follow Bobby's recipe as far as cooling on the pan then on a rack after.

Can't go wrong with any recipe from Bobby Flay. He's one of my favorites! These cookies are yummy!

For a thicker cookie do one or both of these. Put you dough mixture in the refrigerator and chill for at least an hour or more and/or substitute 1/2 cup of Crisco or butter flavored Crisco for one of the sticks of butter.

Nummy. I just cannot figure out why my chocolate chip cookies always come out flat. Delicious... but mine were flat. I am pretty sure it is just me.