The Chocolate Chip Cookie Experiment: 5. Bobby Flay Throw-Down Cookies
Last week when I was perusing Food Network’s stockpile of chocolate chip cookie recipes (in search of this Alton Brown recipe), I stumbled upon this killer looking recipe from Bobby Flay.
I’m obsessed with Food Network (uh, and Bobby Flay in general). So I the idea of making these right on the heels of the Alton Brown recipe was too much fun to pass up. In case you’re not familiar with Throwdown! with Bobby Flay, here’s the gist of the show: Bobby picks out chefs who are renowned for a particular recipe, and he challenges them to a compete in a cook-off of their favorite dish (competing against him, of course).
This particular recipe is the one Bobby threw into the ring up against the famous NYC Levain Bakery’s chocolate chip cookie.
I have no idea who won the challenge on the air. But having sampled Levain Bakery’s CCC myself, I’d have to confess that Bobby’s recipe is probably second place material next to the gigantic pillows of cookie that Levain serves up.
However, it’s still an excellent recipe and I was really happy with the results. It’s another big cookie– which always scores big points in my book. It’s buttery and crispy in all the right places with a super soft, gooey middle. But by far and away, it’s most notable feature is being chock full of milk and dark chocolate chunks.
The recipe calls for chopping up the highest quality chocolate you can find, and it makes such a difference in these cookies. A rough chop of the chocolate results in massive pools of melty chocolate that are impossible to resist!
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 3/4 teaspoon baking soda
- 2 sticks butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown sugar
- 1/3 cup light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 (5-ounce) block high quality semisweet chocolate, chopped
- 1 (5-ounce) block high quality milk chocolate, chopped
Preheat oven to 375ºF.
- Mix together the flour, salt, and baking soda. Set aside.
- In a stand mixer, mix the butter until smooth.
- Add the sugars and mix until light and fluffy.
- Add the eggs one at a time, mixing in between additions. Mix in the vanilla.
- Mix in half of the flour mixture until just combined. Add the rest of the flour mixture and mix again until just combined.
- Fold in the chocolate.
- Use a large cookie scoop or an ice cream scoop to scoop out the dough onto a parchment lined baking sheet. Only put 6 cookies at a time on the baking sheet to allow for spreading.
- Bake for 10-11 minutes until golden around the edges. Let cool on baking sheet before moving to a wire rack.
- Store in an airtight container for up to 2 weeks.
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