Hamdi Saidani Bobby Flay’s Chocolate Chip Cookies are made with flour, salt, baking soda, butter, sugars, eggs, vanilla extract, and semisweet chocolate resulting in a sweet treat that’s ready in just 26 minutes!
Try More Bobby Flay Recipe:
💛 Why You’ll Love This Chocolate Chip Cookies Recipe:
- Easy to Follow: The recipe is straightforward, making it perfect for both beginners and experienced bakers.
- Simple Ingredients: Uses common pantry staples, so no need for special trips to the store.
- Perfect Texture: Achieves the ideal balance of chewy and crispy.
- Rich Flavor: The combination of granulated sugar and dark brown muscovado sugar adds depth and richness to the cookies.
❓ What Is Bobby Flay’s Chocolate Chip Cookies Recipe?
Bobby Flay’s Chocolate Chip Cookies Recipe combines all-purpose flour, salt, baking soda, butter, sugars, eggs, vanilla extract, and chopped semisweet chocolate, baked to golden perfection.
🥚 Bobby Flay Chocolate Chip Cookies 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 (recommended: Callebaut)
🍪 How To Make Bobby Flay Chocolate Chip Cookies
- Set oven temperature to 375 degrees Fahrenheit. Put parchment paper or silicon pads on a baking sheet.
- Toss the flour, salt, and baking soda together in a large bowl.
- In the bowl of an electric stand mixer with the paddle attachment, add the butter and beat until smooth, which should take around 1 minute.
- Pour in the sugars and continue to mix, scraping the sides and bottom of the bowl, until light and fluffy, around 2 minutes.
- Gradually add the eggs and vanilla essence while beating until combined. Stir in half of the flour until barely combined.
- Mix in the remaining flour until just combined once more. Take the bowl off the stand and add the chocolate chunks.
- Scoop the dough onto a baking sheet, leaving at least 2 inches between each cookie, and bake on the middle rack for 11 minutes, or until softly golden brown and still soft in the middle.
- Allow cookies to rest on the baking sheet for 2 minutes before transferring them to a baking rack using a wide metal spatula.
- Leave the cookies to cool on the baking rack for a few minutes before serving. Continue with the rest of the dough.
💭 Recipe Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
- Measure Flour Correctly: Spoon flour into the measuring cup and level it off to avoid dense cookies.
- Do Not Overmix: Mix until ingredients are just combined to maintain a tender texture.
- Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
- Even Baking: Use a cookie scoop for uniform-sized cookies, ensuring even baking.
🥛 What To Serve With Chocolate Chip Cookies?
Serve Chocolate Chip Cookies with a glass of cold milk, a cup of hot coffee, a scoop of vanilla ice cream, and drizzle with chocolate or unsalted caramel sauce.
🎚 How To Store Leftovers Chocolate Chip Cookies?
- At Room Temperature: Preserve leftover chocolate chip cookies in a cake keeper for up to 3 days.
- In The Fridge: Keep leftover chocolate chip cookies in an airtight container for up to 1 week.
- In The Freezer: Freeze leftover chocolate chip cookies in a zip-top bag for up to 3 months.
🥵 How To Reheat Leftovers Chocolate Chip Cookies?
- In The Oven: Reheat leftover chocolate chip cookies on a baking sheet at 350°F (175°C) for 3 to 5 minutes, or until warmed through.
- In The Microwave: Heat leftover chocolate chip cookies in a microwave-safe plate on high for 10 to 15 seconds, until warm.
- In The Air Fryer: Warm leftover chocolate chip cookies in an air fryer basket at 350°F (175°C) for 2 to 3 minutes, or until warm and slightly crispy.
FAQs
Should butter be cold or room temperature for chocolate chip cookies?
Butter should be at room temperature for chocolate chip cookies to ensure smooth mixing and the desired cookie texture.
Why are my chocolate chip cookies crunchy and not chewy?
Your chocolate chip cookies may turn out crunchy instead of chewy due to ingredient ratios and shaping methods.
Should I flatten chocolate chip cookies before baking?
Avoid flattening chocolate chip cookies entirely before baking to maintain their desired texture and prevent them from spreading excessively.
Why do my chocolate chip cookies come out flat and hard?
Your chocolate chip cookies may come out flat and hard if the baking temperature is too high, causing excessive spreading.
Should you chill chocolate chip cookie dough?
Chilling chocolate chip cookie dough helps prevent excessive spreading during baking, resulting in thicker and chewier cookies with better flavor.
Try More Bobby Flay Recipe:
Bobby Flay Chocolate Chip Cookies Nutrition Facts
Amount Per Serving
- Calories 148
- Total Fat 7.4g
- Saturated Fat 2.4g
- Trans Fat 0.2g
- Cholesterol 0mg
- Sodium 93mg
- Potassium 51.3mg
- Total Carbohydrates 20g
- Dietary Fiber 0.6g
- Sugars 9.9g
- Protein 1.5g
Bobby Flay Chocolate Chip Cookies
Description
Bobby Flay’s Chocolate Chip Cookies are made with flour, salt, baking soda, butter, sugars, eggs, vanilla extract, and semisweet chocolate resulting in a sweet treat that’s ready in just 26 minutes!
Ingredients
Instructions
- Set oven temperature to 375 degrees Fahrenheit. Put parchment paper or silicon pads on a baking sheet.
- Toss the flour, salt, and baking soda together in a large bowl.
- In the bowl of an electric stand mixer with the paddle attachment, add the butter and beat until smooth, which should take around 1 minute.
- Pour in the sugars and continue to mix, scraping the sides and bottom of the bowl, until light and fluffy, around 2 minutes.
- Gradually add the eggs and vanilla essence while beating until combined. Stir in half of the flour until barely combined.
- Mix in the remaining flour until just combined once more. Take the bowl off the stand and add the chocolate chunks.
- Scoop the dough onto a baking sheet, leaving at least 2 inches between each cookie, and bake on the middle rack for 11 minutes, or until softly golden brown and still soft in the middle.
- Allow cookies to rest on the baking sheet for 2 minutes before transferring them to a baking rack using a wide metal spatula.
- Leave the cookies to cool on the baking rack for a few minutes before serving. Continue with the rest of the dough.
Notes
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for easier mixing and better texture.
Measure Flour Correctly: Spoon flour into the measuring cup and level it off to avoid dense cookies.
Do Not Overmix: Mix until ingredients are just combined to maintain a tender texture.
Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking.
Even Baking: Use a cookie scoop for uniform-sized cookies, ensuring even baking.