Sandra This Bobby Flay Chocolate Chip Cookie recipe is a soft and chewy recipe, which is made with dark brown muscovado sugar and chunks of semisweet chocolate. It’s a classic, foolproof recipe, ready in about 30 minutes.
Bobby Flay Chocolate Chip Cookies Recipe Ingredients
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 sticks of unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscovado sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1 (5-ounce) block of semisweet chocolate, chopped into chunks
How To Make Bobby Flay Chocolate Chip Cookies
- Prep Oven and Dry Ingredients: Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, salt, and baking soda.
- Cream Butter and Sugars: In the bowl of an electric stand mixer, beat the room-temperature butter until smooth, about 1 minute. Add the granulated sugar and the dark brown muscovado sugar and continue to mix for about 2 minutes, until light and fluffy.
- Add Wet Ingredients: With the mixer on low, add the eggs one at a time, followed by the vanilla extract, and beat until just combined.
- Combine the Dough: Gradually add the flour mixture in two parts, mixing on low speed until just barely combined after each addition. Do not overmix. Remove the bowl from the mixer and fold in the chocolate chunks with a spatula.
- Scoop and Bake: Scoop the dough onto the prepared baking sheet, leaving at least 2 inches between each cookie. Bake on the middle rack for about 11 minutes. The cookies should be softly golden brown but still look soft in the middle.
- Rest and Cool: Let the cookies rest on the hot baking sheet for 2 minutes to set up before transferring them to a wire rack to cool completely.
Recipe Tips
- How do I get a chewy, not dry, cookie? The most important secret is to not over-bake them! Pull the cookies from the oven when the centers still look a little soft and underdone. They will finish cooking and set up from the residual heat of the pan.
- Why use room temperature ingredients? Using butter and eggs that are at room temperature is crucial. They combine more easily and trap air, which is what creates a fluffier, more uniform cookie texture.
- How do I keep my cookies from getting flat? For thicker cookies that don’t spread as much, the recipe notes suggest chilling the scooped dough balls in the refrigerator for at least 30 minutes before baking. This solidifies the butter and helps the cookies hold their shape.
- Why use chocolate chunks instead of chips? Using a chopped chocolate bar creates a wonderful texture with both small shards of chocolate throughout the dough and large, melty pools of chocolate in every bite, which is a signature of a gourmet-style cookie.
What To Serve With Chocolate Chip Cookies
The classic and unbeatable pairing for a warm chocolate chip cookie is a tall, cold glass of milk. They are also fantastic with:
- A hot cup of coffee or tea
- As the “bread” for a decadent vanilla ice cream sandwich
How To Store Chocolate Chip Cookies
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They will stay fresh and delicious for up to 5 days.
- Freeze: For longer storage, you can freeze the raw cookie dough. Scoop the dough into balls, freeze them solid on a baking sheet, then transfer them to a freezer-safe bag for up to 2 months. Bake from frozen, adding a couple of extra minutes to the bake time.
Chocolate Chip Cookies Nutrition Facts
- Serving: 1 cookie
- Calories: 210 kcal
- Carbohydrates: 28g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 6g
- Sugar: 18g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, and it’s recommended! The flavor of the dough often improves with a longer chill time. You can prepare the dough, cover it tightly, and refrigerate it for up to 3 days before scooping and baking.
Tough cookies are almost always the result of overmixing the dough after the flour has been added. Mix the dry ingredients in on low speed only until you no longer see big streaks of flour, then finish by hand to keep them tender.
Dark brown muscovado sugar is a minimally processed cane sugar that has a high molasses content. It has a rich, complex, and slightly toffee-like flavor and a moist, sandy texture that adds incredible depth and chewiness to cookies.
Bobby Flay Chocolate Chip Cookies Recipe
Description
A classic, gourmet-style chocolate chip cookie with a soft and chewy center, packed with rich chunks of semisweet chocolate and a hint of dark muscovado sugar.
Ingredients
Instructions
- Preheat oven to 375°F. In a medium bowl, mix together the flour, salt, and baking soda.
- In a large bowl, cream together the softened butter and both sugars until light and fluffy.
- Beat in the eggs one at a time, then beat in the vanilla.
- Gradually mix in the dry ingredients until just combined. Fold in the chocolate chunks.
- Scoop balls of dough onto a parchment-lined baking sheet.
- Bake for about 11 minutes, until the edges are just beginning to turn golden but the center is still soft.
- Let them rest on the baking sheet for 2 minutes before transferring to a cooling rack.
Notes
- The most important tip for this recipe is to not over-bake the cookies. They should look doughy in the center when you pull them from the oven for the perfect soft texture.
- For a thicker, chewier cookie, chill the dough for at least 30 minutes before baking.
- For the best results, use room temperature eggs and softened (not melted) butter.
- Using a chopped chocolate bar instead of chips is the secret to getting those beautiful, large pools of melted chocolate.
