Tyler-My Big Fat Chocolate Chip Cookies

When I found out that Joy of Joy of Desserts was hosting a new event, Save Room for Dessert Wednesday, I decided I had to combine two events or drop out of one so I made Tyler’s cookies forTFF and for Joy’s event.

You should get to know more about Joy, if you do not know her.  Check out her blog and get some good recipes and get to know her.  She runs all kinds of theme collections and you should see some of those recipes.  I could move into her blog and stay there for an hour or two or three.

 I had to come up with dessert, oh poor me.  I have been wanting to see if Tyler’s “big far chocolate chip cookie” was just another chocolate chipper, just bigger.  This was the perfect opportunity.

It certainly is bigger but what could be wrong with a big cookie?  We are not discussing calories now, not after eating two of those cookies.  This chocolate chunk cookie was different.  The flavor of the dough did not pop out at you but worked together with the chocolate to make something that varies from your average chocolate chip cookie.  (I take it back.  When it cooled, the taste did pop and was like a different cookie.)I usually use chips and I think I have to make my chunks larger to get more chocolate taste. (Yup, it was different cool and it seemed to have a lot more chocolate.  When I took a look, there were many chocolate chunks peeking from the dough.  I wonder if this is because the cookie flattened some as it cooled.)

 

The end result is that I like this, really like the cookie. 

I forgot to push the cookie down slightly with the first bunch so I put it back for another two minutes to make up for my error.  Actually, the cookies that came out with the error were really  beautiful but I am not sure how consistent the end result would be.  The second batch, I followed the directions and it came out to be more consistent.

I certainly would make this again.

 

My Big, Fat Chocolate Chip Cookies -  Recipe courtesy Tyler Florence

Serves: about 1 dozen 5-inch cookies  (I got about one dozen cookies but I don’t think they were 5 inches.  I am thinking, I made three trays with five on each.  Those 3 extra cookies make a difference with large cookies.)

Ingredients

• 2 1/2 cups gluten free flour mix
• 1 teaspoon baking soda
• 1 teaspoon salt
• I added one teaspoon guar gum
• 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

Directions

Preheat the oven to 350 degrees F.

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

I used aluminum foil, simply because it was more convenient for me.

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.