This is an old post for a recipe for chocolate chip cookies made on Throwdown With Bobby Flay. Here’s the original recipe. There’s also a newer version of Bobby Flay’s Chocolate Chip Cookies at the bottom of this post. You can read about both of them below. The cookies in this first photo are the ones from Throwdown.
Throwdown Chocolate Chip Cookies
The chocolate chip cookies from Throwdown With Bobby Flay are pretty good if you like thin, soft, chewy, cookies. The only issue I had back when I first made them was they weren’t very “traditional” in that they call for Muscovado sugar and expensive chocolate. You can substitute with a mixture of light and dark brown sugar, in which case you just get really thin, dark chocolate chip cookies. They’re not bad at all. If you make them with the Muscovado sugar, they’ll have a very distinct flavor. I called them “chef-ish” back then. At the time it seemed like a good description, but here we are in the future and chocolate chip cookies are just so much more sophisticated across the board! Everyone’s making “chef-ish” cookies now.
Bobby Flay’s Chocolate Chip Cookies Instagram
I’m pretty sure Bobby Flay has come up with 100 new chocolate chip cookie recipes since the one from Throwdown was published. The most recent is one he shared on Instagram, and which is kind of the opposite of the Throwdown cookie in that it can be made in minutes. You just mix the dry ingredients and add the egg and melted butter.
Bobby Flay’s Chocolate Chip Cookies
- 12 tablespoons unsalted butter (170 grams)
- 2 cups all-purpose flour (spoon lightly or weigh) (250 grams)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup packed light brown sugar, tightly packed (135 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 large egg
- 1/2 teaspoon vanilla
- 2 cups chocolate chunks or a chopped up chocolate bar
- Sea Salt
- Melt the butter in the microwave using 50% power (or melt gently over the stove). Set aside to cool slightly.
- Meanwhile, stir together the flour, baking soda, baking powder, salt, and both sugars until mixture is uniformly blended. Stir in the chocolate chips.
- Add the egg and melted butter and stir to make a soft dough. Cover bowl and chill for at least 30 minutes.
- Scoop out 20 portions. Space at least 2 inches apart on parchment lined or ungreased baking sheets. Sprinkle tops with sea salt.
- Preheat oven to 350 degrees F. Bake at 350 for about 12 to 15 minutes. Let cookies cool.
I’m sorry Bobby, but I would like to have Levain Bakery choc. chip cookie recipe.
I wish I had a better recommendation other than to try Googling. I’m sure there are a few places on the net that sell the chips.
Maybe since your store sells the blocks, they’d put in a special order for the chips? I would ask your store to order them first, that way you wouldn’t have to pay shipping. I’ll bet a lot of people would buy them.
I really enjoy reading your blog and check in everyday to see what new treats you’ve baked. You’ve inspired me to start baking again. I’m loving it despite a tipping scale and expanding derriere. Do you have a recommendation for a website that sells Callebaut semi-sweet chips? My local stores only sell the big blocks of chocolate.
Cathy - www.wheresmydamnanswer.com
I saw the throw down episode on food network with these cookies and these are no losers!!
These look amazing I am so glad you posted this recipe.
I like your idea to blend the light and dark brown sugar.. Great tip
Thank you for stopping my brand new ‘baby’ blog, anna 🙂 I hope you come back soon, as I’ll be covering some really great cookie recipes I came up with, including my famous rugelach with some really cool and yummy flavor combos. One of them was actually a top 15 finalist in a Plugra cookie contest about two years ago. (I know.. nothing to brag about, but that was the first and only contest I ever entered a recipe in..LOL).
As for Flay’s ‘loser’ cookie, I really felt there was no need to use muscovado sugar at all, as regular light and dark brown sugar is more than fine and tastes practically the same (muscovado is just a little stronger, I think), but I tried it using browned butter (aka beurre noisette lol), and it was better than the original!
These look delicious. You can’t beat chocolate chip cookies.
I think you’re gourmet! You just put a spin on gourmet…you make a lot of retro desserts and sweets.
Top Chef is one of my favorite shows, too. I loved Richard and wanted him to win, but Stephanie was a great chef as well. The reunion show was absolutely hilarious when Richard said something about Dale’s nipples. My mom and I could hardly breathe when we watched it haha
these look just like Jacques Torres’ chocolate chip cookies!
VeggieGirl, I hope you are feeling better today. It’s been a trying week. And I hope you take this as a compliment, but every time I see you in that photo with your pup I am reminded of a young Lindsay Lohan. Lindsay back in “The Parent Trap” days. Sorry. Just had to mention that.
Therese and SS, I am glad you get the “chefish” vs. “housewife-is” thing.
OCG, I need to go check out your latest cookies. I’m not sure Bob (as he is called on the Food Network Star blog) was robbed. I think I like Levain’s cookies better than these. No offense to Bob.
Lisa, thanks for that tip! I haven’t bought chocolate on-line in a while.
Another Valerie, yes — Callebaut makes everything good. It’s one of my favorites. I especially like their chocolate chips.
Katrina, my Jacques Torres cookies weren’t nearly as flat as these. I don’t think you would like these, frankly.
BB — my favorite baking chocolate is Valrhona.
Tanya, I can’t wait to see my reward!
Clumbly Cookie, I ate some of the chocolate by itself and liked it better that way.
Joanna, that is the only episode of Throwdown I ever watched. It was good. I don’t know why I don’t watch it more often. Strangely, I hardly watch cooking or food related TV….except for Top Chef.
Tonight I’m excited about watching Psychic Kids! Can’t wait!
I loved that throwdown!!! I think it was just impossible to win against those Levain cookies. They were so huge, but Bobby’s still looked good. And honestly, Bobby Flay can make ANYTHING look good 😉
I see your point on the chefish vs housewifish cookies. These really do look like a nice device for good chocolate, but I think I maybe would like to eat the chocolate by it self… I don’t have an opinion on Bobby, but I would like to try his cookies.
These sound good, but I do like a thicker, softer cookie myself. Still, I will have to try this one!
Check my blog for a little award I left you (just for fun) 🙂
Those look good, i do like my cookies more ‘humble’ and less ‘gourmet’ as well.
However, on occassion I would like to jazz mine up with some good quality chocolate.
What are your favorite chocolate brands for CC cookies?
I’ve thought about that cookie, too. Except I don’t think I like a flat cookie as much as one with more substance. I did love Jacque Torres cookies that I made with really good chocolate though. I’ll have to try this one someday. Still taking bites of the Levain’s I made yesterday. Still good. I think I love the big chunks of walnuts in them.
These cookies certainly look like winners. There are places online where you can buy Calebut chocolate in bulk for about 40 cents per ounce. Of course the cost of cold pack shipping to a residence in summer will probably cancel out the savings.
Oatmeal Cookie Guy
Ha! I posted a recipe for chocolate chip cookies last night. (Great baking minds thinking alike?)
I think Bobby wuz robbed. Those Levain cookies didn’t do it for me.
I’ll have to give this recipe a try. 🙂
All of my cookies are housewife-ish. I am practicing for my future. Anyway, I just bought my first bag of Callebaut chocolate chips and they make all cookies good.
I am totally with you on the housewifeish choc chip thing. And, it totally makes sense.
I get what you are saying about the chef-ish vs. housewife-ish type of cookie. I am more of a housewife-ish myself. It is a good recipe when you have the ingredients sitting in your pantry…but, it is fun to try with higher quality ingredients once in a while.
Oh…good chocolate does make a big difference. I just had a conversation at the grocery store about good vs. average chocolate.
You CAN tell the difference.
I never heard of that type of brown sugar….?
p.s. I made the double chocolate cookies and the chocolate yogurt muffins you recently posted….YUMM-O-LISICOUS ON BOTH RECIPES!!!
Those cookies DEFINITELY aren’t losers. I love Bobby Flay ;0)