My Big, Fat Chocolate Chip Cookies

by Michelle on March 13, 2009

I had to do it! I had to make Tyler’s Big Fat Chocolate Chip Cookies. It’s so nice out lately and Chocolate Chip Cookies just seemed to fit my mood and our gorgeous sunny weather.

I did make 1 substitution only because J. is on a diet. I used Splenda Sugar Blend in place of the white sugar and I will never do this again. I do not like Splenda Sugar Blend. The Splenda tastes fine in baked goods. But Splenda changes the texture and baked goods become stale super fast. I used it in a batch of cupcakes and the cupcakes were stale the day after I baked them…so disappointing. But I thought it might be okay with cookies and I was wrong. Tyler’s cookies were delicious but because of the Splenda the cookies were not chewy and Mr. Tastebud’s was not happy. Oh well, I will have to make them again and this time with real sugar! Mr. Tastebud’s will just have to eat them in moderation.







My Big, Fat Chocolate Chip Cookies
Recipe adapted from Tyler Florence

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 (I substituted Splenda)
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.

1. Prepare 2 baking sheets with parchment paper.
2. In a large bowl sift flour, baking soda, and salt.
3. In a medium sized bowl place the butter, sugar, and brown sugar and cream together with an electric mixer or my hand until thoroughly mixed.
4. Continuing with the electric mixer, beat in the vanilla and eggs.
4. Gradually add the sifted ingredients to the creamed mixture and mix until batter is smooth and thoroughly mixed.
5. By hand with a spatual, fold in the chocolate chips.
6. To form the cookies roll dough into about a small golf ball size.
7. Place the balls of dough about 3″ apart on the baking sheets.
8. With the heel of your hand press down the the balls of dough to slightly flatten.
9. Bake at 350 degrees until lightly browned around the edges.
10. Remove and cool on cooling racks.








Please visit our little group, which is getting bigger each week, of Tyler Fans at Tyler Florence Fridays and see what the other groupies are doing this week.


We’re on “Spring Break” from Whisk Wednesday and our group decided to post something that had been handed down through our families. The most precious thing I own is my Great Grama’s Cookie Jar. When we moved from Tampa to Chicago, I carried the cookie jar in my lap on the entire flight. I was so afraid it would get broken or lost I could not dare trust it with anyone. Some day I will pass it on but I’m not quite ready to give it up just yet. 😉

If you have an extra minute or 2 I did write up a post on my Great Grama and Papa Fred and some of my memories. I am so very glad I shared part of their lives.







All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • Elyse March 13, 2009 at 3:33 am

    Fat and chewy are my favorite type of CCCs. I can’t wait to try this recipe. I’ve always wondered about the Splenda baking sugars, but after your warning, I’ll make sure to avoid them. I must say, even though the Splenda changed the texture, you could never tell. These cookies look absolutely delicious, and I would love to steal three or four right now!

  • Megan March 13, 2009 at 6:10 pm

    I’m glad you said the splenda didn’t work – because I was going to try and make these for a diabetic friend using sf chocolate chips. Now I won’t!

  • Donna-FFW March 13, 2009 at 6:49 pm

    Gorgeous cookies! My family enjoyed them. Ive never baked with splenda, it makes a textural difference?

  • Natashya KitchenPuppies March 13, 2009 at 7:14 pm

    I wonder what exactly is in Splenda? One of our Canadian chefs is promoting it. The cookies sound really good, but I am with you – chewy is better.Love your fat little chef!

  • Kathleen March 14, 2009 at 2:28 am

    I agree about the Splenda. I subbed it in a recipe and it was dry..but the person who is diabetic like it..I wouldn’t do it unless I had to ..

  • girlichef March 14, 2009 at 3:46 am

    oh yes, delicious!! And ditto on trying the nuts in a salad…that sounds great. :)

  • Jenny March 14, 2009 at 9:41 am

    Yup, chewy is best in a ccc. And adding splenda probably made those cookies very expensive.

  • somethingsweetbykaren March 14, 2009 at 12:30 pm

    sorry the splenda didn’t work out too well. i haven’t had much success with it when i’ve tried using it in the past. love the cookie jar!

  • Monica@The White Bench March 14, 2009 at 1:52 pm

    Mmmmmm…. so yummy!Thanks for your lovely comment, have a beautiful pink w.e too!Monica.

  • Betzie March 14, 2009 at 2:55 pm

    Yum, my favorite cookie!!! They look so so yummmy…thanks for sharing!

  • KBeau March 14, 2009 at 3:10 pm

    That cookie jar is priceless. I know you’re glad to have it.

  • Michelle March 14, 2009 at 4:22 pm

    So glad some are backing me up with their experiences with Splenda Blend. It is darn expensive too.I’m just too picky about my baked goods and so my family has gotten picky too!

  • Debinhawaii March 14, 2009 at 9:44 pm

    I have not tried the Splenda blend but have had texture troubles with other “sweeteners” in cookies. These still look good though!

  • Joie de vivre March 15, 2009 at 1:45 am

    I could so go for that stack of six on the glass of milk right about now. :)

  • Joanne March 15, 2009 at 11:41 pm

    Nothing tastes better than homemade cookies. It’s too bad about the Splenda. I use it in most things (like coffee and tea) but I’ve never gone so far as to use it in baking. I figure that if I want dessert, I should just go all out and have it once in a while.

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