Sunday, February 28, 2010

Tyler Florence's Big Fat Chocolate Chip Cookies - week 9 of 52

Tyler Florence February is coming to an end and all meals must end with dessert! Tyler's recipe for "big fat chocolate chip cookies" is incredibly easy (and tasty) and I love the chunks of chocolate vs chips - much more rustic. There are so many great Tyler Florence recipes I'm sure another Tyler Florence month sometime this year!

Bon appétit!

Did you know?
The chocolate chip cookie was apparently accidentally developed by Ruth Wakefield in 1933. She owned the Toll House Inn, in Whitman, Massachusetts. Wakefield was making chocolate cookies, and when she ran out of regular baker's chocolate, substituted broken pieces of semi-sweet chocolate from Nestlé for it, thinking that it would melt and mix into the batter. They did not melt and the chocolate chip cookie was born! Wakefield sold the recipe to Nestlé in exchange for a lifetime supply of chocolate chips. Now every bag of Nestlé chocolate chips sold in North America has a variation of her original recipe printed on the back.

Tyler Florence Big Fat Chocolate Chip Cookies - makes 30 large cookies (or 12 huge 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

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.
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.

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