November 13, 2005

My Big Fat, Chocolate Chip Cookies



My first attempt at a Tyler Florence recipe was a big success. Although, my results weren't cakey at all, as I was led to believe in his many, many comments from teenage girls. "Tyler is so cute and these cookies ***RQCK!!**** o__o "


This quite possibly is due to my high elevation. Food Network will be damned before they give additional recipe instructions to those banished to the mountains. Cakey or not, they were still wonderful.


First off - I followed the damn instructions. I get really cranky at the comments on his recipe stating that "1/4 c. (cookie dough) is just TOO MUCH!" Well, that's the reason Tyler calls them "Big, Fat Chewy Chocolate Chip Cookies." Duh people.





Tyler Florence's Big, Fat Chewy Chocolate Chip Cookies


2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 (8-ounce) block dark chocolate, coarsely chopped. (I used 1 1/2 cup. chocolate chips, which I then realized was 1/2 c. too much. Oh well.)


Preheat the oven to 350 degrees F.


Line 2 cookie sheets with parchment paper. Sift together the flour, baking soda, and salt into a medium bowl and set aside.


Place the butter, sugar, and brown sugar in the bowl of an electric mixer; cream together on medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and continue to mix until a smooth batter forms.


Turn off the mixer and fold in the chocolate chunks using the spatula.


To form the cookies, scoop about 1/4 cup of cookie dough into your hands and roll it around into a ball; place them about 3-inches apart onto the prepared cookie sheets; you should get about 4 cookies on each pan. Press down the tops of the dough slightly and bake until the cookies are light brown, 12 minutes for chewy cookies, or about 15 minutes for crispy cookies.

I wanted chewy cookies, but either my oven sucks or my cookies were too big and they needed extra time to cook. I added approx. 3 minutes to the cooking time but I should have let them go at least 5, as they turned out quite soft and fall apartish.

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough/cookie sheets.




As you can see I used a pan that was too small. Forming infamous "butt cheek cookies" as seen above.


I made the mistake of following the recipe and transferring the cookies after 5 minutes to cooling racks. This resulted in the middles of the cookies falling out goopily through the wire racks. I quickly escorted them back to their baking pans where they rested for several hours.





And the taste? Well, the taste is fabulous. It is indeed a giant cookie. Moist, buttery, chocolaty goodness. I will definitely be making these again. The only problem is the recipe only made 12 cookies...I doubt they will live to see Monday.