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    You are in: Home / Recipes / My Big Fat Chocolate Chip Cookies Recipe
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    My Big Fat Chocolate Chip Cookies

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    2 Total Reviews

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    • on May 15, 2012

      There is no other cookie recipe for me and the hub. After trying this Tyler Florence recipe, all other cookie recipes do not measure up. Thanks for posting DoubleA. I referenced this recipe often until I had it memorized from so many batches!

      After making these cookies several times, these tweaks make the best cookies:
      1. Use Ghirardelli 60% bittersweet chocolate chips. The chocolate chips are shaped a little differently and melt a little differently so that you end up with ribbons of chocolate. You get a bit of chocolate in every bite. And the bittersweet chocolate keeps the cookie from being too sweet overall.
      2. Use unsalted butter, and, use just a pinch more salt than what is called for. I stick with kosher salt.
      3. After you mix your dough, use a 1/4 cup spring load ice cream scoop to pre-measure your dough into perfect little half-balls. Make the scoop absolutely level. Pop out into a large wax paper lined tupperware. Layering is okay. You end up with 16 cookie balls total, with about one spoonful of left over dough for the chef ;)
      4. Refrigerate your dough balls over night. After I started pre-measuring my cookies, I realized how awesome it was to have fresh cookies anytime I wanted them, rather than have half a batch of cookies go stale. And, I found that cookies from day before dough tasted better than same day cookies. I don't know why, they just do. The dough texture is totally different.
      5. Bake at 350, straight from fridge, for about 15 minutes. They should look just barely golden at the bottom and still a little doughy on top. They are a little thicker than a normal cookie and perfectly round. Let them sit on the cookie sheet for another 10-15 minutes. It will almost kill you, but I promise it is worth it. You end up with the perfect cookie - crisp on the bottom and practically still gooey in the center. They look, smell and taste perfect. So fabulous with milk.

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    • on January 21, 2010

      These are great! My cookies baked for 13 minutes and I got 16 huge cookies, they do spread! Be sure to put enough space between the cookies. The dough was a little "too wet" to handle with hands so I used two tablespoons to scoop it up. They were crisp on the edges and chewy in the middle, easy to make and very tasty. Thanks for posting.

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    Nutritional Facts for My Big Fat Chocolate Chip Cookies

    Serving Size: 1 (88 g)

    Servings Per Recipe: 13

    Amount Per Serving
    % Daily Value
    Calories 390.0
    Calories from Fat 218
    Total Fat 24.2 g
    Saturated Fat 14.8 g
    Cholesterol 66.1 mg
    Sodium 296.8 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 3.5 g
    Sugars 20.2 g
    Protein 5.8 g


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