Hey, it’s the weekend so I’m posting an experimental big fat cookie recipe. It’s a chocolate chip cookie made with a technique I made up – or at least as it applies to cookies. Okay, so a million people may be doing the technique already, but if they are I didn’t know it. It just seemed like a good idea, so I gave it a try and got some interesting results.
What I did was make a basic chocolate chip cookie, but instead of using the usual mixing technique, I cooked the flour and the butter together and made a roux of sorts…..a thick, crumbly not-really-a-roux, but I’m calling it that because making it reminded me of making a roux.
After I made the faux roux, I let it cool completely, put it in the processor, then pulsed in the remaining cookie ingredients. I shaped it into a big ball, put it on a baking sheet, baked it for 18 minutes and came up with this cookie. It’s dry on the outside, but crumbly and soft on the inside.
The only problem is it makes big fat cookies, it doesn’t work very well as smaller cookies. The smaller cookies spread more and had a different consistency in the center even when I adjusted the bake time. So I am sorry to say, this recipe makes 1 giant cookie.
You can double the recipe and make two cookies, or perhaps you can quadruple the recipe and make 4, but for the first round, I recommend making one gigantic cookie. Also, if you happen to hate the cookie, you will not have wasted ingredients.
Update: I’m still working on this recipe and will post it when I feel like it’s perfect.