This Throwdown Chocolate Chip Cookies Recipe is a competition-worthy, bakery-style masterpiece that features deep, molasses-rich muscovado sugar and hand-chopped chocolate chunks. It is a restaurant-quality dish, yielding cookies with crispy edges and gooey, melted chocolate pools in every bite.
Jump to RecipeThrowdown Chocolate Chip Cookies Ingredients
- 2 cups plus 3 tablespoons all-purpose flour
- 3/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/3 cup dark brown muscovado sugar
- 2 large eggs
- 1 1/2 teaspoons 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
How To Make Throwdown Chocolate Chip Cookies
- Prep the Oven: Preheat oven to 375 degrees F. Line baking sheets with parchment paper or silicone baking pads to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, kosher salt, and baking soda until well aerated and combined.
- Cream Butter: Place the room-temperature butter in the bowl of an electric stand mixer fitted with the paddle attachment. Beat until smooth, about 1 minute.
- Add Sugars: Add the granulated sugar and dark brown muscovado sugar. Continue mixing, scraping down the sides and bottom of the bowl, until the mixture is light and fluffy, about 2 minutes longer.
- Incorporate Wet Ingredients: Add the eggs, one at a time, followed by the pure vanilla extract. Mix until fully incorporated.
- Mix the Dough: Add half of the flour mixture and mix until just incorporated. Add the remaining flour mixture and mix again until just combined. Do not overmix.
- Fold in Chocolate: Remove the bowl from the stand mixer. Using a spatula, fold in the chopped semisweet and milk chocolate chunks by hand.
- Scoop and Bake: Using a small ice cream scoop, spoon the dough onto the prepared baking sheets, leaving at least 2 inches between each cookie. Bake on the middle rack for about 11 minutes. The cookies should be lightly golden brown but still soft in the middle.
- Cool: Let the cookies rest for 2 minutes on the baking sheets to set. Remove them to a baking rack with a wide metal spatula and let cool for a few minutes before serving.
Recipe Tips
- The Power of Muscovado: This recipe specifically calls for dark brown muscovado sugar. Unlike standard brown sugar, muscovado is unrefined and retains more natural molasses, giving the cookie a stickier texture and a complex toffee-like flavor.
- Chunks vs. Chips: Using blocks of high-quality chocolate (like Callebaut) and chopping them yourself creates irregular puddles of melted chocolate, whereas pre-made chips contain stabilizers to keep their shape. The chunks are essential for the “Throwdown” texture.
- Don’t Overcrowd: These cookies spread significantly due to the butter content. Keep them 2 inches apart to prevent them from merging into one giant cookie.
- Room Temperature Butter: Ensure your butter is truly at room temperature (soft to the touch) so it aerates properly with the sugar. If it’s too cold, your cookies won’t have the right structure; too warm, and they will spread too thin.
What To Serve With Throwdown Chocolate Chip Cookies
- Ice Cold Milk: The fat in the milk cleanses the palate after the rich chocolate.
- Vanilla Gelato: Sandwich a scoop between two warm cookies.
- Espresso: A shot of strong coffee contrasts the sweet milk chocolate chunks.
- Sea Salt: A tiny sprinkle of flaky sea salt on top before serving highlights the chocolate.
How To Store Throwdown Chocolate Chip Cookies
- Room Temperature: Store in an airtight container for up to 3 days. Adding a slice of white bread to the container helps maintain moisture.
- Freezing: These cookies freeze beautifully. You can freeze the baked cookies for 3 months, or freeze scoops of raw dough on a tray, bag them, and bake them fresh (add 2 minutes to bake time).
Throwdown Chocolate Chip Cookies Nutrition Facts
- Calories: 230 kcal
- Carbohydrates: 28g
- Fat: 12g
- Protein: 3g
- Sugar: 18g
Nutrition information is estimated per cookie and varies based on chocolate brand and scoop size.
FAQs
Yes, you can use dark brown sugar if you cannot find muscovado. The flavor will be slightly less intense, but the cookie will still be delicious.
Flat cookies usually mean the butter was too warm (melted) before mixing, or the baking sheet was hot when you scooped the dough onto it. Always use a cool sheet.
The “Throwdown” secret is the blend of milk and semisweet chocolate for depth. However, you can use 10 ounces of just one type if you have a strong preference.
Throwdown Chocolate Chip Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes11
minutes230
kcalA competition-style cookie featuring rich, unrefined muscovado sugar and hand-chopped blocks of premium milk and semisweet chocolate for a gooey, bakery-quality result.
Ingredients
2 cups + 3 tbsp all-purpose flour
3/4 tsp kosher salt
3/4 tsp baking soda
2 sticks unsalted butter, room temp
1 cup granulated sugar
1/3 cup dark brown muscovado sugar
2 large eggs
1 1/2 tsp pure vanilla extract
5 oz block semisweet chocolate, chopped
5 oz block milk chocolate, chopped
Directions
- Preheat oven to 375°F and line sheets.
- Whisk flour, salt, and baking soda.
- Cream butter until smooth (1 min).
- Add sugars and beat until fluffy (2 mins).
- Mix in eggs one at a time, then vanilla.
- Stir in flour mixture until just combined.
- Fold in chopped chocolate chunks.
- Scoop onto sheets 2 inches apart.
- Bake 11 minutes until golden.
- Cool on sheets for 2 minutes, then transfer to rack.
Notes
- Muscovado sugar provides a deeper molasses flavor.
- Hand-chopped chocolate creates better melt pockets than chips.
- Do not overmix the flour to keep cookies tender.
