Bobby Flay Chocolate Chip Cookies Experiment posted by Staff Writer Pin Share Tweet Email Jump to Recipe 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, Bobby Flay chocolate chip cookies. I’m obsessed with Food Network (uh, and Bobby Flay in general). So I the idea of making these right Bobby Flay chocolate chip cookies 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. Testing the Recipe 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! Beware: once you make these cookies once, you’ll want to make them over and over again. Enjoy! Continue to Content The Chocolate Chip Cookie Experiment: 5. Bobby Flay Throw-Down Cookies Yield: 18 cookies Print Ingredients 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 Instructions 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. Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post! Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group! Recommended Pins: Chewy Triple Chocolate Chip Cookies Browne Butter Rolo Toffee Chocolate Chip Cookies New York Times Chocolate Chip Cookies Single Serving Chocolate Chip Cookies Bakery Style Chocolate Chip Cookies Guittard Akoma Chocolate Chip Cookies Classic Nestle Tollhouse Chocolate Chip Cookies Martha Stewart Soft & Chewy Chocolate Chip Cookies
You’ve been finding/making ‘famous’ cookies that I didn’t even know were famous, like this one! And yes to big chunks of chopped chocolate producing the most glorious pools of melty chocolate! MMmmm! Pinned! Reply
Girl, you are killing me with this experiment! I now have a weekly craving for chocolate chip cookies! Reply
ooooh these cookies look FANTASTIC-I would def. say they are winners (although I feel like comparing these to levain are apples and oranges-just different cookies! silly bobby flay :P) Reply
This summer I was lucky enough to go to the Levain bakery in NYC. The CC cookies were unbelievable in every way. I love this challenge and look forward to making these. Thanks! Reply
These look INCREDIBLE!! I’m a big fan of mixing milk and dark chocolate–I will definitely be making these soon! Reply
Mmmm massive pools of melty chocolate….sign me up!!! Pinned! And I clearly need to try Levains ccc too. High praise! Reply
I used this recipe but my cookies are REALLY thin and does not look like the ones in the picture. Am I over mixing the dough? Reply
I always have to ask– what kind of butter are you using? (Like, is it actually margarine?) and what temp was the butter? A lot of times, you can troubleshoot the problem with those two questions! Reply
Hi Ashton thanks for ur reply. I used the big pack of butter from costco and it was room temperature. Is there a specific brand I should use? Reply
I made these yesterday and love their brown sugar flavor, but mine look nothing like yours. Lately, all my cookies have a very flat texture. I wanted to post a picture so you could help me diagnose my problem, but I can’t do that. My butter wasn’t melted and my dough looked to be the right texture, but they turned out big and flat. I had to cook them for at least 12 minutes and the edges were over done and the cookie was just cooked. Have you ever used a Bosch mixer? I’m wondering if I’m beating my dough too much?Any ideas? Reply
Pot the dough in the fridge for about 30 Minutes and bake on parchment paper. It will help with the spreading. I use Land O Lakes butter only Reply
