Bobby Flays Throwdown Chocolate Chip Cookies Recipes

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CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

Provided by Bobby Flay

Categories     dessert

Time 26m

Yield about 2 dozen cookies, depending upon size

Number Of Ingredients 9

2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown muscavado sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
1 (5-ounce) block semisweet chocolate, chopped into chunks (recommended: Callebaut)

Steps:

  • Preheat the oven to 375 degrees F. Line baking sheet with parchment paper or silicon pads.
  • Whisk together the flour, salt and baking soda in a large bowl.
  • Place the butter in the bowl on an electric stand mixer fitted with 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, 1 at a time, and the vanilla extract, beating until incorporated. Add half of the flour and mix until just incorporated. Add the remaining flour, 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 a baking sheet, 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 cookies rest for 2 minutes on the baking sheet 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 remaining dough.

BOBBY FLAY'S THROWDOWN CHOCOLATE CHIP COOKIES



BOBBY FLAY'S THROWDOWN CHOCOLATE CHIP COOKIES image

Categories     Cookies

Yield 3 dz

Number Of Ingredients 11

2 cups plus 3 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
1/3 cup dark brown muscavado sugar
1/3 cup light brown muscavado sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
One 5-ounce block semisweet chocolate, chopped into chunks, such as Callebaut
One 5-ounce block milk chocolate, chopped into chunks, such as Callebaut

Steps:

  • 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.

MOCK-LEVAIN BAKERY CHOCOLATE CHIP COOKIES



Mock-Levain Bakery Chocolate Chip Cookies image

If you saw Food Network's Throwdown with Bobby Flay and wanted to try that New York City bakery cookie, I couldn't find the actual recipe anywhere so I came up with this one that comes very close to it. Bake them the shorter amount of time if you like them slightly underdone and a little gooey in the center, or the longer time for a crisper, well-done cookie. Update (9/15/10): A week ago I made a batch of these substituting margarine for the butter and they came out very flat, so I strongly suggest using only well-chilled real butter when making this recipe. Enjoy!

Provided by ghostlyvision

Categories     Drop Cookies

Time 35m

Yield 14 cookies, 14 serving(s)

Number Of Ingredients 10

1 cup butter, cold (no substitutes)
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup light brown sugar
2/3 cup white sugar
2 large eggs, cold
12 ounces semi-sweet chocolate chips
3/4 cup walnuts or 3/4 cup pecans, if desired

Steps:

  • In large mixing bowl add flour, baking powder, baking soda and salt, cut in cold butter until mixture resembles crumbs, add sugars and stir well (breaking up any brown sugar clumps), add eggs and mix until dough forms, stir in chocolate chips (and nuts, if desired).
  • Chill dough for one hour (and keep chilled while baking first batch).
  • Heat oven to 400 degrees.
  • Put half of the dough on an ungreased baking sheet in 7 large balls, bake for 8 -10 minutes, turn cookie sheet around back to front, bake until light golden brown on top, another 5 - 8 minutes. Remove from oven and cool on sheet for a few minutes, then place on wire rack to cool completely. Repeat with the rest of the dough after cookie sheet cools. This should give you a very close approximation to the Levain Bakery chocolate chip cookies.
  • If you'd like to make them somewhat smaller I suggest using a 375 degree oven temp so they don't over-brown, though they may not rise quite as high.

Nutrition Facts : Calories 442.6, Fat 25.4, SaturatedFat 13.3, Cholesterol 61.4, Sodium 395.1, Carbohydrate 53.5, Fiber 2.5, Sugar 33.2, Protein 5.3

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  • 2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth, about 1 minute. Add the sugars and beat, stopping and scraping down the sides and bottom of the bowl occasionally, until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating each until just incorporated before adding the next. Add the vanilla and beat for a few seconds.
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