Sunday, February 14, 2010

CCC Challenge: Tyler Florence's Fat Chocolate Chip Cookies

For my ultimate chocolate chip cookie challenge, I tried to go to trusted blogs and trusted websites in order to find a trusted and perfect recipe. So it is apparent I went to Smitten Kitchen's blog, the nestle toll house website as well as Ghirardelli's, and a few others that have been known to be very trusted. But I also went to a website that I love and adore simply because I love all of the chefs on it's television station, and that is the food network website. When I opened up this website and typed in chocolate chip cookie, over ten pages worth of recipes popped up immediately. However, I noticed one in particular, and that was Tyler Florence's, because he had well over 400 ratings all of which gave this specific cookie a five star. And if I were to go back to the website and rate this cookie, well, I would also have to give it a five star. (I mean it must be good if my dad loved it just as much!)
The cookie indeed was big and fat and much more at that! I loved this soft and chewy cookie. It tastes just as good warm as it does cool, and I even made sure to make extra dough to freeze for those days that my stomach is begging for the taste of rich and creamy chocolate with a a super fab cookie dough. Now Mr. Florence prefers his cookies to be extremely big and fat, but to me, I believe that they should maybe be just a little chubby and possibly on the large side. My cookies did not turn out as big as Tyler probably would have preferred, but hey, who's to judge? Can't we all make the size of a cookie that we, ourselves, prefer? Because I say, I am the one eating this cookie and not him so I will make them the size my mouth can handle. (As well as those that I know are eating my cookies.)
2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted, softened butter
1.2 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
8 ounces block dark chocolate, coarsely chopped
preheat over to 350 degrees F. Sift together flour baking soda, and salt into 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 int he chocolate chunks using the spatula. To for the cookies, scoop (your preferable size) of a cookie and roll into a ball. Place on uncreased cookie sheet and press down the tops of the dough slightly and bake until the cookies are light brown. About 11 to 12 minutes for a soft and chew cookie. Cool, serve, and enjoy!

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