Fat Chocolate Chip Cookie Recipe

This fat chocolate chip cookie recipe is not like any other you have tried. With yeast as the leavening agent and a slightly different mixing process, this recipe may leave you wondering what will come out of the oven.

But this fat and decadent cookie is worth the toss of the dice and will pay off big time. It lives up to its cookie name and resembles a little cake, but will delight you with its velvety dense texture. With toasted walnuts and rich dark chocolate this is a serious chocolate chip cookie lover's dream.

Remember! Don't forget to read cookie baking tips for optimal results on this cookie and all others from this site.

• Ingredients:
• 1 cup butter, at room temperature
• 3/4 cup plus 2 Tbsp. dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 3 cups all-purpose flour
• 1/2 tsp. rapid rise yeast or active dry yeast
• 1/2 tsp. sea salt
• 2 cups dark or semisweet chocolate chips
• 1 cup chopped walnuts

NOTE: If you only have light brown sugar, you can add 2 T molasses to the dough at the time of creaming the butters and sugars.

Directions:

1. Preheat oven to 375° (F).

2. Cream butter and sugars together. (Butter can be softened in microwave at 50% power, but DO NOT MELT.)

3. Beat in eggs one at a time until the mixture is light and fluffy.

4. Scoop flour with a spoon into a measuring cup, and level with a knife. For accurate results, measure flour correctly.

5. Sprinkle the flour over the butter-sugar mixture, but do not mix. Sprinkle the yeast and salt over the flour.

6. Mix dry ingredients, just until it becomes a soft dough. Do not over mix.

7. Stir in the chocolate chips and walnuts. (Toasted walnuts add just another layer of flavor to the cookie. To toast walnuts heat in a fry pan over medium low heat until nuts begin to smell toasty and the skins start to flake off, about 3-4 minutes. Stir a couple of times during browning. If they turn dark brown they are burned.)

8. Line a cookie sheet with parchment paper or use an ungreased cookie sheet.

9. Use an ice cream scoop or a 3/4-cup measuring cup to portion dough onto the cookie sheet. Leave about an inch room between the cookies. You will have room for 4-6 cookies on one sheet. Do not use two cookie sheets! Bake in batches on the center rack, or the cookies won't turn out right.

10. Bake on center rack of the oven for 10 minutes. DO NOT REMOVE COOKIES and turn oven temperature down to 350 degrees. Bake another 8-12 minutes, until the edges of the cookies are brown.

11. Important: Let cookies sit on cookie sheet for an additional ten minutes right out of the oven. They are still cooking from the residual heat off the hot cookie sheet.

12. Remove cookies to a rack and repeat with remaining cookie dough on a cool cookie sheet.

This fat chocolate chip cookie recipe is from Stephanie Gallagher, About.com

Return to Chocolate Chip Cookie Recipes from Fat Chocolate Chip Cookie Recipe.