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Bobby Flay's Chocolate Chip Cookies

Nathan Congleton/TODAY
makes about 48 cookies

Chef notes

Don't think for a second that these are just regular, run-of-the-mill chocolate chip cookies. Sure, they have many of the same ingredients as your average cookie. But the small additions and subtle differences make these cookies truly outstanding.


  • 2 cups plus 3 tablespoons all-purpose flour
  • 3/4 teaspoon kosher salt or 1/2 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 1/3 cup packed dark brown muscovado sugar
  • 1/3 cup packed light brown muscovado sugar
  • 2 large eggs
  • teaspoons pure vanilla extract
  • 1 5-ounce block semisweet chocolate (such as Callebaut), chopped into chunks
  • 1 5-ounce block milk chocolate (such as Callebaut), chopped into chunks



Whisk together the flour, salt, and baking soda in a medium bowl. Set aside.


In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth, about 1 minute. Add the sugars and beat, stopping and scraping down the sides and bottom of the bowl occasionally, until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating each until just incorporated before adding the next. Add the vanilla and beat for a few seconds.


Add half the flour mixture and mix until just incorporated. Add the remaining flour mixture and mix until just combined. Remove the bowl from the stand mixer and fold in the chocolate chunks. Cover and refrigerate for at least 1 day, or up to 3 days for the best flavor.


Position a rack in the center of the oven and preheat the oven to 375 F. Line baking sheets with parchment paper or silicone baking mats.


Using a small ice cream scoop (about 1 heaping tablespoon), spoon the dough on to the baking sheet, leaving at least 2 inches between each cookie. Bake on the center rack until the cookies are lightly golden brown and still soft in the middle, about 11 minutes. Let the cookies cool on the baking sheets for 2 minutes, then use a wide metal spatula to transfer them to a wire rack. Repeat with the remaining dough.

Let the cookies cool completely on the rack before serving.