Roberto Fly’s Chocolate Chip Cookies
Posted On 2 March 2024
This started as Bobby Flay’s chocolate chip cookies, found on the Food Network website. But I’m not rich enough to get some of those ingredients. And I feel like they spread too much on baking, so I made some tweaks.
Roberto Fly’s Chocolate Chip Cookies
Servings: 36 cookies
Equipment
- Stand mixer (helps, not required)
- Sheet Pans
- Parchment Paper
Ingredients
- 270 grams all purpose flour
- ¾ teaspoon kosher salt
- ¾ teaspoon baking soda
- 226 grams unsalted butter, room temperature (2 sticks)
- 200 grams granulated sugar (1 cup)
- 73 grams dark brown sugar or Muscavado Sugar ($$) (⅓ cup)
- 2 large eggs
- 1½ teaspoon vanilla bean paste or vanilla extract
- 71 grams semisweet chocolate, chopped into chunks (or chips) (2½ ounces)
- 71 grams bittersweet chocolate, chopped into chunks (or chips) (2½ ounces)
Instructions
- Mix the flour, salt, and baking soda in a bowl and set aside.
- In the bowl of a stand mixer, cream the butter until whipped — about a minute. Scrape down the sides as necessary.
- Add the sugars and mix until fluffy — 2 to 3 more minutes. Scrape down the sides as necessary.
- Add the eggs one at a time until mixed.
- Add the vanilla.
- With the mixer on lowish, add the flour like ½ cup at a time until all added and incorporated. Again, may need to stop and scrape down the sides.
- Remove the bowl from the mixer and incorporate the chocolate by hand.
- Cover the bowl and refrigerate for 60 minutes.
- Heat oven to 375℉/190℃ (350℉ convection)
- Line 2 baking sheets with parchment paper.
- Scoop and drop the cookie dough by 2-tablespoon scoops onto the parchment paper, leaving 2-3" between them. Can probably do 10-12 per sheet.
- Bake on the middle rack for 10-12 minutes until the edges are set and the centers still have a little give. Might want to check after 8 depending on your oven.
- Cool for 2 minutes on the pan before removing to a cooling rack to cool completely.
Notes
- Don’t skimp on chocolate or butter — buy good stuff.
- Instead of bringing the butter to room temperature you could just cut the sticks into cubes.
- Originally called for semisweet and milk chocolate but I like this better.
- When I originally made this without chilling and baking at 375℉ the 12 cookies spread into essentially one large cookie. Tasty, but not much to look at.