Chocolate Chip Series #2: Throwdown! With Bobby Flay
Next up on the chocolate chip cookie series is…. Bobby Flay’s Throwndown! With Bobby Flay Chocolate Chip Cookies! I think this is great option for the second chocolate chip cookie in the series. This episode of Throwdown With Bobby Flay featured Connie McDonald and Pam Weekes from New York City’s Levain Bakery (I will be testing their recipe later on in the series).
Instead of using chocolate chips in his recipe, Bobby uses semisweet chocolate blocks to create larger and smaller chunks within the dough. This produces a cookie without the distinct individual characteristic chip look, but has the nice chunks of chocolate with small little chocolate bits throughout that nicely incorporate into the cookie.
Chocolate blocks can be bought at most specialty grocery stores and online. I used Guittard Semisweet Chocolate Baking Bars. I really like this chocolate block. I love semisweet chocolate over any other kind of chocolate and this bar gives an intense, sweet chocolate flavor that isn’t bitter or overly sweet. Highly recommend it!
This recipe also calls for dark brown muscovado sugar instead of regular dark brown sugar. Dark brown muscovado sugar is basically unrefined cane sugar without the molasses removed. Just like regular brown sugar, it comes in light (less molasses) or dark (more molasses). It’s much darker than regular dark brown sugar due to the high molasses content. I actually had never used muscovado brown sugar before. But keeping in line with his recipe, I thought using the muscovado was a necessity!
I used India Tree Dark Muscodavo, which seems quite fancy, but was well worth the effort in purchasing! The packaging states, “India Tree Dark Musscovado Sugar from Mauritius retains much of the flavor of the cane. It has a fine, moist texture, a high molasses content, and a strong lingering flavor that goes well with other rich flavors such as gingerbread, coffee, and chocolate.” Sounded pretty yummy to me!
I found muscovado sugar to have a wonderful moist, sticky texture with a rich, sweet, intense caramel-y flavor. It gives a more complex flavor profile compared to regular brown sugar leaving you with an aftertaste of a slightly smoky toffee flavor. I would only recommend using it in recipes where the molasses note can really shine through, but I definitely enjoyed it in these cookies too. Definitely give it a try!
Okay enough talking, let’s get to baking!
2 cups plus 3 tbsp all-purpose flour
3/4 tsp kosher salt
3/4 tsp baking soda
1 cup softened unsalted butter
1 cup granulated sugar
1/3 cup dark brown muscovado sugar
2 large eggs
1 1/2 tsp vanilla bean paste
1 (5-ounce) block semisweet chocolate, chopped into chunks
Preheat oven to 375 degrees. Don’t forget your oven thermometer 🙂
Line your baking sheets with parchment paper.
Whisk together flour, salt, and baking soda in a large bowl
Beat butter with paddle attachment of stand mixer for about 1 minutes
until smooth. Add the muscovado sugar and granulated sugar beating for several minutes. Scrap down the sides and bottom of the bowl and continue to mix until butter and sugar are light and fluffy. This may take several minutes.
Add eggs, one at a time with vanilla bean paste beating until all ingredient are combined and smooth.
Gradually add flour mixture and blend together until just incorporated. Do not overmix.
Remove bowl from stand mixer and fold in chocolate chunks by hand
until evenly mixed throughout. Scoop cookie dough onto baking sheet using ice cream scooper, leaving 2 inches of space between each cookie.
Bake on middle rack of oven until the cookies are golden brown while still soft in the middle. This should take about 11 minutes.
Remove from oven and let cookies rest on sheet for 2 minutes before removing them to a baking rack with a spatula. This recipe makes ~24 cookies.
Store in airtight counter on the counter for several days, will get softer over time due to humidity. Store in refrigerate for up to 1 week and in freezer for up to 8 weeks.
I’m a pretty big fan of these chocolate chip cookies! Bobby’s recipe creates a thin cookie that is crispy on the outsides and soft in the center. These cookies are not chewy in the center like the Tollhouse cookie, but more have that soft bite in the middle. Using the block of chocolate instead of chips gives the cookie a richer chocolate flavor with large chunks and small shavings of the chocolate through the cookie. I also prefer the taste of the block semisweet chocolate over the Tollhouse chips because of the more intense chocolate and rich flavor that blocks produce. Overall, I highly recommend these chocolate chip cookies! If you are looking for a crispy outside and soft inside, I would recommend this recipe.
I hope you enjoyed Bobby Flay’s chocolate chip cookie recipe, the second recipe in the Chocolate Chip Cookie Series! Stay tuned next week for the next chocolate chip cookie recipe. What did you think of Bobby Flay recipe? Would you try using the blocks of chocolate instead of chocolate chips? And what about the dark brown muscovado sugar? Would you try using it in you home baking or would you stick with regular brown sugar?
If you missed the other recipes from the chocolate chip cookie series, click on the links below to check out the other chocolate chip cookie recipes I’ve tried! Happy Baking!