Recipe by DoubleA's Mom
Recipe courtesy of Tyler Florence from the Food Network. Delish!! I've tried making other chocolate chip cookie recipes, but my husband keeps asking for this one!! They make very large cookies, just like you get at the best bakery!
Top Review by Comfort Cookin'
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.
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1⁄2 cup white sugar
- 3⁄4 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 (8 ounce) package dark chocolate, coarsely chopped
Directions See How It's Made
- 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.