Book Description
Nobody's ever made baking history with a scrawny cookie. No matter what the occasion, nothing beats the big, fat, homemade kind. With this deliciously fun cookbook and a few simple ingredients, anyone can whip up a quick batch of one of 50 different gigantic crispy, chewy, or fancy-pants sandwich cookies. From classic Super Chocolate Chip to colossal Mocha Mud Mountains, Jumbo Coconut Macaroons to Lemon Whoopie Pies, this is total cookie satisfaction. Introductory material includes tips on buying the best ingredients, techniques such as mixing and forming the perfect round, baking ahead and storing, and -- for those who actually like to share their cookies -- how to pack them up safely so they won't break on the way to the party. So, get that sweet tooth ready and bite into a Big Fat Cookie.
Rating
Easy Recipes
Great Pictures
Helpful Information
Delicious Cookies
Totally Chocolate Chocolate Chip Cookies
2 cups (6 ounces) semisweet chocolate chips
1 cup unbleached all-purpose flour
1/4 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, slightly softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large cold egg
1 teaspoon vanilla extract
Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.
Put cup (4 ounces) of the chocolate chips in a heatproof container or the top of a double boiler and place it over, but not touching, a saucepan of barely simmering water (or the bottom of the double boiler). Stir the chocolate chips until melted and smooth. Remove from the water and set aside.
Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and granulated sugar until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate chips until blended. Add the egg and vanilla, mixing until blended, about 1 minute. Add the flour mixture, mixing just until it is incorporated. Mix in the remaining 2 cups chocolate chips.
Using an ice cream scoop or 1/4-cup measuring cup, scoop mounds of dough onto the prepared baking sheets, spacing the cookies 3 inches apart. Bake the cookies one sheet at a time until the crack slightly on top and a toothpick inserted in the center of a cookie comes out with moist crumbs, not wet batter, about 18 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer them to a wire rack to cool completely. The outsides of the cookies will become crisp as the cookies cool.
The cookies can be stored for up to 4 days. Makes 12 cookies.
From Big Fat Cookies by Elinor Klivans
