Sunday, October 3, 2010

The Big Tex

Just how big is The Big Tex?  These chocolate chip cookies are large enough that you need a bowl of milk if you intend to dunk them before eating!  Crunchy with a semi-soft interior, a secret ingredient lends smoky heat to the chocolate- deepening the heartiness of my favorite go-to cookie.

I actually make three batches of The Big Tex each week- my family and friends seem to inhale them with ease.  Even the pickiest of eaters can't stop at just one!

The Big Texas Chocolate Chip Cookie
makes 18 cookies
2 1/2 cups of all-purpose flour
12 ounces of semi-sweet chocolate chips
1/2 cup of unsalted butter
1/2 cup of butter flavored shortening
3/4 cup dark brown sugar
3/4 cup granulated sugar
2 eggs + 1 egg yolk
1 tsp vanilla extract
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp chili powder
1 tsp instant coffee powder

Cream sugars, shortening and butter in a large mixing bowl.  Add in eggs and continue to cream until light and fluffy.  Mix in vanilla, salt, chili powder, and coffee powder.  While mixing slowly, add in flour, baking soda, and baking powder.  Once combined, add in chocolate chips.  Chill dough for 30 minutes.  Preheat oven to 325 degrees F.  Using a standard ice cream scoop, place six cookies at a time onto a parchment lined baking sheet.  Bake cookies for 17 minutes.  Remove from oven and cool immediately on a cooling rack.

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