This Bobby Flay Chocolate Chip Cookie recipe has become my absolute favorite, mainly because of the cookies’ rich, buttery, and indulgent flavor.
I make a large batch of these cookies to enjoy them at peace. The chewy texture of these cookies made me fall in love with this fantastic recipe, and here I am to share it with all of you today.
I enjoy these Bobby Flay cookies with a cup of coffee, making the perfect duo. The cookies always turn out so delicious that they get over within a day or two.
Another thing that you will definitely love about these cookies is their perfect texture. They are crunchy at the edges and gooey from the center, giving a delightful contrast.
Equipments Required
- Bowls: A large bowl is my preferred choice for combining ingredients for the batter.
- Spatula: I use a Silicone spatula to mix the ingredients.
- Baking Tray: I make small dough balls and transfer them to a baking tray before popping them in the oven.
- Baking Sheet: I place a baking sheet on the baking tray, which prevents the cookies from sticking to the tray.
- Ice Cream Scoop: It helps to portion out the dough into even-sized balls. You can also use a large spoon if an ice cream scoop is unavailable.
Ingredients & Substitutions
Note: The ingredients in this recipe are enough to make 12 chocolate chip cookies.
- 2 Ā¼ Cups of All-purpose flour
- Ā¾ Tablespoon Salt
- Ā¾ tablespoon Baking Soda
- 2 Sticks of Unsalted Butter
- 1 Cup Granulated Sugar
- ā Cup Dark Brown Sugar: My most reliable replacement for brown sugar is a combination of granulated sugar and molasses. To measure out the quantity, mix one cup of granulated sugar with two tablespoons of molasses and then measure out ā cups from the mixture.
- 2 Large Eggs
- 1 Ā½ Tablespoons Vanilla Extract
- 5 Ounces Semisweet Chocolate, chopped into chunks: When I don’t have any semisweet chocolate, my go-to replacement is a combination of sugar and unsweetened chocolate. For instance, one tablespoon of sugar is enough for one ounce of unsweetened chocolate (use accordingly). Also, those who don’t want extra sweetness can replace the semi-chocolate with unsweetened chocolate.
Preparation And Cooking Time
| Preparation Time | Cooking Time | Total Time |
| 15 Minutes | 10 Minutes | 25 Minutes |
How To Make Bobby Flay Chocolate Chip Cookies At Home
Step 1
Start by adding melted butter to a large bowl.
Step 2
Add dark brown sugar to the melted butter.
Step 3
Now, add granulated sugar to the mixture.
Step 4
Mix the added ingredients and then add eggs to the bowl.
Step 5
Add all-purpose flour to the mixture.
Step 6
Give a good mix to the batter and add baking soda to it.
Step 7
Pour vanilla extract into the mixed batter.
Step 8
Now, add small chunks of chocolate to the batter while ensuring not to overmix it.
Step 9
Lastly, transfer the baking tray to an oven preheated to 375 degrees Fahrenheit and bake for 10 minutes or until the edges of the cookies begin to set.
Step 10
Your crunchy Bobby Flay chocolate chip cookies are ready to serve.
Bobby Flay Chocolate Chip Cookies Recipe
Expert Tips That I Recommend
- Add Espresso Powder: Espresso powder enhances the chocolate flavor and balances the cookies’ overall sweetness with its bitter taste.
- Sprinkle Dough Balls With Salt Just Before Baking: Salt makes these cookies taste even better. So, just before baking, I recommend you sprinkle the balls with flaky salt.
- Give Rest To The Dough: Ensure that the dough is given around 24 hours of rest, as this will make your chocolate chip cookies more flavorful. If you lack patience like me, you can even chill the dough for about 30 minutes right before baking.
- Incorporate Nuts: For an added crunch and flavor, I suggest you experiment by adding nuts like walnuts or pecans.
- Use a Combination of Chocolates: For more complex flavors, I often mix semisweet and bittersweet chocolate. This contributes to the moisture and chewiness of the texture.
- Bake At A Lower Temperature: Baking these chocolate chip cookies at a lower temperature helps the middle part stay gooey while the edges are set.
FAQs About Bobby Flay Chocolate Chip Cookies
Nutritional Information Per Serving
These Bobby Flay Chocolate Chip Cookies contain a lot of sugar, but their calorie count isn’t exceptionally high. Therefore, you can enjoy eating these chocolate chip cookies occasionally or in moderation, as they are only moderately healthy.
| Calories | 256 kcal |
| Carbohydrates | 44 g |
| Protein | 2 g |
| Fat | 8 g |
| Saturated Fat | 4 g |
| Polyunsaturated Fat | 0.4 g |
| Monounsaturated Fat | 2 g |
| Trans Fat | 0.02 g |
| Cholesterol | 42 mg |
| Sodium | 982 mg |
| Potassium | 132 mg |
| Fiber | 1 g |
| Sugar | 41 g |
| Vitamin A | 68 IU |
| Calcium | 26 mg |
| Iron | 1 mg |
These cookies are perfect for people suffering from nut allergies and will also work for those following no dietary restrictions. However, they may not be the best choice for people who are following a vegan, gluten-free, keto or vegetarian diet.
Recipe Variation For Different Diets
- Vegan Diet: I recommend using flaxseed eggs instead of eggs. Moreover, replace all dairy products with plant-based ingredients, like vegan butter.
- Gluten-Free Diet: Switch to almond flour or a gluten-free flour blend. These alternatives provide the perfect texture while ensuring the taste of the cookies is not affected. Almond flour can help retain moisture, making the cookies more tender.
- Keto Diet: Replace the sugar and dark brown sugar with coconut syrup, agave syrup, or honey.
- Vegetarian Diet: Skip the eggs. Instead, whisk one teaspoon of vegetable oil, two tablespoons of water, and two teaspoons of baking powder together. You can also simply use Greek yogurt instead of eggs.
Storing And Reheating This Recipe
Storing-
- Room Temperature: The best way to store these cookies for up to four days is at room temperature. I suggest storing them in an airtight container, away from direct sunlight, and in a dry place.
- Refrigerator: My preference when it comes to storing these cookies is refrigerating, as it’s a great way to store them for longer. But to prevent these cookies from drying out, you need to make sure that they are tightly covered with a plastic wrap. It will also keep them safe from absorbing any odors from the fridge. Lastly,
Reheating-
- Oven: When ready to reheat these cookies, preheat the oven to 350Ā°F. Transfer the cookies to the baking sheet and heat them for about 3-5 minutes or until they are soft and chewy.
- Air Fryer: Simply preheat the air fryer to 350Ā°F. Transfer the cookies to the air fryer and let them heat for 2-3 minutes until warm and soft. You can also use this method as an alternative to the toaster oven.
- Microwave: Move the cookie to a plate that is safe to use in the microwave, and heat at the highest heat setting for 10 to 15 seconds. Be careful not to overheat the cookie, as it will get chewy and hard.
What To Serve With This Recipe
I am sharing some of the best options I would prefer to pair with these delicious Bobby Flay Chocolate Chip Cookies.
- Hot Coffee: Enjoy these chewy Bobby Flay Chocolate Chip Cookies with a cup of hot coffee. You will love how this duo tastes.
- Vanilla Ice Cream: These delectable cookies go well with vanilla ice cream. Chewy cookies and soft vanilla ice cream complement each other in texture and flavor. This combination is one of my favorites.
In addition to the recipes, you can enjoy these cookies with fruits like strawberries, raspberries, or sliced bananas. These can add a refreshing contrast to the richness of these Bobby Flay Chocolate Chip Cookies.
Printable Version
Bobby Flay Chocolate Chip Cookies Recipe
Ingredients
- 2 Ā¼ Cups of All-purpose flour
- Ā¾ Tablespoon Salt
- Ā¾ tablespoon Baking Soda
- 2 Sticks of Unsalted Butter
- 1 Cup Granulated Sugar
- ā Cup Dark Brown Sugar
- 2 Large Eggs
- 1 Ā½ Tablespoons Vanilla Extract
- 5 Ounces Semisweet Chocolate chopped into chunks
Equipment
- Bowls
- Spatula
- Baking Tray
- Baking Sheet
- Ice-cream scoop
Instructions
- Start by adding melted butter to a large bowl.
- Add dark brown sugar to the melted butter.
- Now, add granulated sugar to the mixture.
- Mix the added ingredients and then add eggs to the bowl.
- Add all-purpose flour to the mixture.
- Give a good mix to the batter and add baking soda to it.
- Pour vanilla extract into the mixed batter.
- Now, add small chunks of chocolate to the batter while ensuring not to overmix it.
- Lastly, transfer the baking tray to an oven preheated to 375 degrees Fahrenheit and bake for 10 minutes or until the edges of the cookies begin to set.
- Your crunchy Bobby Flay chocolate chip cookies are ready to serve!
Video
Notes
- Add Espresso Powder: Espresso powder enhances the chocolate flavor and balances the cookies’ overall sweetness with its bitter taste.
- Sprinkle Dough Balls With Salt Just Before Baking: Salt makes these cookies taste even better. So, just before baking, I recommend you sprinkle the balls with flaky salt.Ā
- Give Rest To The Dough: Ensure that the dough is given around 24 hours of rest, as this will make your chocolate chip cookies more flavorful. If you lack patience like me, you can even chill the dough for about 30 minutes right before baking.
- Incorporate Nuts: For an added crunch and flavor, I suggest you experiment by adding nuts like walnuts or pecans.Ā
- Use a Combination of Chocolates: For more complex flavors, I often mix semisweet and bittersweet chocolate. This contributes to the moisture and chewiness of the texture.
- Bake At A Lower Temperature: Baking these chocolate chip cookies at a lower temperature helps the middle part stay gooey while the edges are set.
Nutrition
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Conclusion
There is no way to miss out on these incredible Bobby Flay Chocolate Chip Cookies, especially if you have a sweet tooth.
Making these cookies at home is worth a try. I am sure they will win your heart. These cookies are tasty and well worth the effort, as they are flawless in nearly every aspect.
So, now that you know all you need, what are you waiting for? Grab the above information and make these decadent cookies at home.
Also, don’t forget to return and share your experience with us. I will be back with more such recipes! Until then, happy baking!
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