Roberto Fly’s Chocolate Chip Cookies

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

Prep Time20 minutes
Cook Time12 minutes
Chill Time1 hour
Course: Cookies, Dessert
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)
  • 198 grams granulated sugar (1 cup)
  • 71 grams dark brown sugar or Muscavado Sugar ($$) (⅓ cup)
  • 2 large eggs
  • teaspoon vanilla bean paste or vanilla extract
  • 142 grams semisweet chocolate, chopped into chunks (or chips) (5 ounces)
  • 142 grams bittersweet chocolate, chopped into chunks (or chips) (5 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 30-60 minutes.
  • Heat oven to 350℉ / 175℃.
  • 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 for 10-12 minutes until the edges are set and the centers still have a little give.
  • 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  • When I originally made this without chilling and baking at 375℉ the 12 cookies spread into essentially one large cookie.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.