I’m always on the lookout for a better way to make… well, anything. I’ve been using Alton Brown’s recipe for The Chewy cookie for years. I was more than happy with that recipe until I ran across the Best, Big Fat Chewy Chocolate Chip (Chunk) cookies.
Good Lawd, those are some pretty cookies! Ginormous, perfectly browned around the edges with fractured centers, chewy, and super tasty.
I’ve heard good things about Tyler Florence’s My Big, Fat Chocolate Chip Cookies so I whipped up a batch of those guys as well. My husband usually never passes on the chance to play test kitchen judge when I want to bake!
Long story short, it wasn’t really even a contest. Tyler’s Big Fat Cookies were… ordinary. The cookies puffed up quite a bit, hiding the chocolate chunks. The texture was a bit more cakey than I was looking for, too. They were good, but definitely not pretty.
It’s truth-in-advertising for the Best Big Fat Chewy Cookies – those cookies were big, fat, and chewy and probably one of the best recipes for chocolate chip cookies that I’ve had the opportunity to make.
We’re a converted kitchen!
I formed 1/4 cup cookie dough into balls and froze them since we’re limping along with our trusty little toaster oven.