Bobby Flay's Throwdown Chocolate Chip Cookies

Yeaaaahhhhh....

Yeah...
Yeah...
Yeah... eah ... eah ... eah ...

Every time I bake cookies, I always hear echoes of "Yeah" in our house... LOL!

Although these large and flat chocolate chip cookies look kind of ordinary, they are actually made with Bobby Flay's Throwdown recipe. Throwdown? According to Wikipedia, it is a Food Network TV program that Bobby Flay challenges cooks or chefs renowned for a specific dish to a cook-off of their signature dish. At season 4, this recipe was challenged against a famous recipe from Levain Bakery. Although Bobby Flay didn't win the challenge, I still like to give this recipe a try to appreciate how Bobby Flay perceives this recipe being his preferred chocolate chip cookie recipe.

Unlike the collections of chocolate chip cookies that I have made previously at here, these are made with a combination of caster sugar plus light and dark muscavado sugar. The proportion of butter and sugars in this recipe has made the cookies large and flat, not overly sweet with rims of outer crisp with soft and chewy insides. Personally, I reckon these cookies are delicious enough but wonder why they have lost to the Levain Bakery's ones. Unfortunately, the recipe for the Levain bakery are not available in books or at the internet and all I can find is the really really really good copy cat one from Brown Eyed Baker. Baking more chocolate chips cookies? Yup! I'm going to hear more echoes of "Yeah" in our house...

Chocolate chip cookies made with Bobby Flay's recipe

These cookies are made with a combination of light and dark muscovado sugar.

Nothing special or unique here...

... these are typical steps in most cookie dough mixing.

Can't wait to munch these cookies...

Yeaaaahhhhh....

Here's the recipe from Food Network from here and here
(with my notes or modification in blue)

2 cups plus 3 tbsp (330g) all-purpose flour
3/4 tsp kosher salt
3/4 tsp baking soda
(replaced with baking powder)
2 sticks unsalted butter (250g), at room temperature
1 cup (200g) granulated sugar
1/3 cup (60g) dark brown muscavado sugar
1/3 cup (60g) light brown muscavado sugar
2 large eggs
1 1/2 tsp 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
(I have used a total of 300g Callebaut callets with 70% cocoa)

Preheat oven to 375°F or 170°C fan forced . 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 min. Add the sugars and continue mixing, scraping down the sides and bottom of the bowl until light and fluffy, about 2 mins 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 (or callets).

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 mins. Let the cookies rest for 2 mins 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.

Note: Using the recipe, I have baked 55 chocolate chip cookies at 170°C fan forced for 11 mins. I have baked them with multiple of two baking tray at a go and swap the position of the trays in the oven after the first 5 mins of each bake. Each tray can bake up to 6 cookies.

Happy Baking
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