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Big Black Dog: TFF - My Big, Fat Chocolate Chip Cookies

March 12, 2009

TFF - My Big, Fat Chocolate Chip Cookies


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
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.




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 Grampa and some of my memories. I am so very glad I shared part of their lives.






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15 Comments:

Blogger Elyse said...

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!

March 12, 2009 at 10:33 PM  
Blogger Megan said...

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!

March 13, 2009 at 1:10 PM  
Blogger Donna-FFW said...

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

March 13, 2009 at 1:49 PM  
Blogger Natashya said...

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!

March 13, 2009 at 2:14 PM  
Blogger Kathleen said...

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 ..

March 13, 2009 at 9:28 PM  
Blogger girlichef said...

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

March 13, 2009 at 10:46 PM  
Blogger Jenny said...

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

March 14, 2009 at 4:41 AM  
Anonymous somethingsweetbykaren said...

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!

March 14, 2009 at 7:30 AM  
Blogger The White Bench said...

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

March 14, 2009 at 8:52 AM  
Blogger Betzie said...

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

March 14, 2009 at 9:55 AM  
Blogger KBeau said...

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

March 14, 2009 at 10:10 AM  
Blogger Michelle said...

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!

March 14, 2009 at 11:22 AM  
Blogger Debinhawaii said...

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

March 14, 2009 at 4:44 PM  
Blogger Joie de vivre said...

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

March 14, 2009 at 8:45 PM  
Blogger Joanne said...

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.

March 15, 2009 at 6:41 PM  

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