Texas Size Big Fat Cookies
Just another recipe for big fat cookies.
Servings 6
Cost 5
Ingredients
- 4 ounces unsalted butter, cold and cut into chunks (114 grams)
- ½ teaspoon vanilla
- ¼ cup granulated sugar scant (45 grams)
- ⅓ cup packed brown sugar (65 grams)
- 1 large egg (50-54 grams)
- 1 ⅓ cups flour (all-purpose or mix AB with bread) (165 grams)
- ½ teaspoon salt ( reduce slightly if using salted butter)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 10-12 ounces 2 cups assorted chips
- ½ cup nuts pecans or walnuts-- optional
Instructions
- In a stand mixing bowl fitted with a paddle, beat butter until creamy. Add vanilla and both sugars and beat just until creamy. Don’t overbeat. Add the cold egg and vanilla and beat just until incorporated.
- Stir together flour, salt, baking powder, baking soda and salt. When thoroughly mixed, add to batter and stir just until blended. Stir in chips and nuts. Dough should be neither too sticky, nor too dry.
- Divide dough into 6 mounds, a little over 4 oz each. Bake on ungreased cookies sheets (one sheet at a time).
- Bake in a preheated 375 degree oven for 16 to 18 minutes. Let cool. Freeze until ready to eat.
