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Recipe courtesy of Tyler Florence
My Big, Fat Chocolate Chip Cookies
Getting reviews...
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: about 1 dozen 5-inch cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 441
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 72 mg
- Sodium
- 221 mg
- Level: Easy
- Total: 45 min
- Prep: 30 min
- Cook: 15 min
- Yield: about 1 dozen 5-inch cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 441
- Total Fat
- 24 g
- Saturated Fat
- 15 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 3 g
- Sugar
- 26 g
- Protein
- 5 g
- Cholesterol
- 72 mg
- Sodium
- 221 mg
Ingredients
Directions
- 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.
