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Throwdown Chocolate Chip Cookies Recipe

Throwdown Chocolate Chip Cookies

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (39)

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Average Rating:

Total Reviews: 39

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  • on December 11, 2011

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    Fantastic! I prefer soft/chewy chocolate chip cookies, and these are perfect. You can cook them an extra minute or two and have a crispy outside and chewy inside as well. Using chocolate chunks (rather than chips and two different types of chocolate, as well as three types of sugar, really adds a depth of flavor - better than most bakery chocolate chip cookies I've had!

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  • on December 10, 2011

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    We're talking Bobby Flay here! They were FANTASTICALLY DELICIOUS! GO BOBBY!
    GO BOBBY! GO BOBBY!

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  • on December 10, 2011

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    I made these cookies AS WRITTEN. I even went to a gourmet shop and picked up the muscavado sugar and the chocolate. That's is what makes it. The muscavado sugar is one that is not as refined and the flavor of molasses is much stronger. It adds a depth of flavor that takes these from ordinary cc cookies to throwdown quality. If you just use regular brown sugar, these will be good but not 5 star. Bobby, this is the first recipe of yours that I have made! TERRIFIC!!

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  • on December 10, 2011

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    Very good, but your cookies may come out flat from the butter, chilling the dough helps or using Crisco instead. I was so surprised there was no heat in this recipe-seeing as it was Bobby Flay's!

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  • on December 09, 2011

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    Nice taste but too thin. I use Ghiradelli 60% semi sweet chocolate chips. I changed the recipe to 2 and 3/4 cups of flour. I use two sticks of room temp unsalted butter, 1 cup of packed light brown sugar, 3/4 cup of granulated sugar, two full teaspoons of PURE vanilla, 1 teas. of baking soda, 3/4 teas. sea salt. I use two eggs, medium size seems to be best. I use a small ice cream scoop to form the cookies and bake them on parchment paper at 375 degrees for about 10 minutes until a light golden color. If the cookies come out to high, you can always press the formed dough lightly with a lightly floured fork before you bake them. I follow Bobby's recipe as far as cooling on the pan then on a rack after.

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  • on December 09, 2011

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    Can't go wrong with any recipe from Bobby Flay. He's one of my favorites! These cookies are yummy!

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  • on December 09, 2011

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    For a thicker cookie do one or both of these. Put you dough mixture in the refrigerator and chill for at least an hour or more and/or substitute 1/2 cup of Crisco or butter flavored Crisco for one of the sticks of butter.

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  • on December 07, 2011

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    Nummy. I just cannot figure out why my chocolate chip cookies always come out flat. Delicious... but mine were flat. I am pretty sure it is just me.

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  • on December 03, 2011

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    Very good as all the Bobby's Flay recipes. Sissi Fialdini from México City

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