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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