Wednesday, February 7, 2007

A Valentine Treat


If you like puffy, cake like chocolate chip cookies, this recipe is for you. Up until this point, I have been the queen of flat, greasy chocolate chip cookies. Emma has a knack for making ones that are just right, and even using her recipe mine turn out flat. Go figure.
However, today I stumbled upon a recipe called "My Big Fat Chocolate Chip Cookies" by Tyler Florence.

I made them, substituting Valentine m&m candies (a little over half a bag) for the chocolate chips. The results were splendid. They are simply beautiful. Too bad there is no such thing as "taste-blog" so you're going to have to do a little work to sink your teeth into these babies.

So, with Valentine's Day coming up next week, why not treat your sweethearts to a batch of these? If you are undecided, I recommend super-sizing the above photo!!!


MY BIG FAT CHOCOLATE CHIP COOKIES
makes a scant 2 dozen


2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, at room temperature
1/2 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
8 oz. chocolate chips (or m&m's)
Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
Combine the flour, soda, and salt in a medium bowl and set aside.
In Kitchenaid or in large bowl with electric mixer, beat butter and sugars until light and fluffy. Beat in the vanilla and eggs. Gradually add the dry ingredients to the creamed mixture and mix on low speed just until a smooth batter forms.
To form the cookies, use a cookie scoop (or two spoons) to drop approximately 1/8th cup of batter onto lined cookie sheet, spacing cookies 3" apart. Press down the top of dough slightly and bake until the cookies are lightly browned, about 12-15 minutes.

Allow the cookies to cool 15 minutes on cookie sheet, then transfer to cooling rack.

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