The Ultimate Guide to Baking Irresistible Texas-Size Big Fat Cookies
Welcome to the world of truly exceptional cookies! This isn’t just another cookie recipe; it’s a foundation for creating glorious, oversized, and utterly delicious “Big Fat Cookies” that will impress everyone who takes a bite. Whether you dream of launching your own cookie venture or simply want to bake an unforgettable treat for friends and family, this recipe is your perfect starting point. While inspired by the legendary thick, chewy cookies from New York, we’ve developed a unique version that stands proudly on its own, focusing on achieving that perfect balance of crispy edges and a soft, gooey center.
Forget the endless search for “Levain clones” – while those are fantastic, our focus here is on crafting a cookie that’s distinctively rich, satisfying, and incredibly adaptable. There are countless great recipes out there, but we believe in the joy of experimentation and making a recipe truly your own. Our journey led us to these magnificent Texas-size treats, and we’re excited to share all our secrets with you. If you’re ready to explore beyond the standard chocolate chip cookie, get ready for a baking adventure!
The secret to an outstanding cookie often lies in the details. Take, for example, the butter. The latest batch pictured below was made using a blend of bread flour and all-purpose flour, combined with Plugra butter. If Plugra isn’t readily available, a high-quality butter like Land O’Lakes will also yield excellent results. However, we’ve observed that European-style butters, particularly Plugra, tend to contribute to a noticeably taller cookie, providing that desired substantial “big fat” texture. This slight difference can significantly impact the final structure and chewiness, transforming your cookies from good to truly extraordinary.
Elevate Your Big Fat Cookies: Creative Variations and Expert Tips
One of the most exciting aspects of this recipe is its incredible versatility. We’re constantly experimenting with different ingredients and techniques to discover new flavor profiles and textures. Here are some of our favorite things to try, designed to help you customize your cookies and make them truly unique:
Experiment with Mix-Ins: Chips, Nuts, and Beyond
The original recipe calls for 2 cups of assorted chips, which might seem like a generous amount, and it is! This high ratio of chips (or other mix-ins) isn’t just for flavor; it’s crucial for providing structure to these large cookies, preventing them from spreading too thin. But don’t stop at just chocolate chips! Consider these delicious variations:
- Chocolate Variety: Mix dark, milk, and white chocolate chips for a complex flavor profile. Chunks of high-quality chocolate bars can also elevate the experience.
- Nutty Additions: Toasted pecans, walnuts, macadamia nuts, or even a mix of several types can add a wonderful crunch and depth of flavor. Ensure nuts are roughly chopped.
- Fruity Twists: Dried cranberries, cherries, or apricots can introduce a tangy sweetness. Chop larger dried fruits to ensure even distribution.
- Candy & Sweetness: Crushed toffee bits, M&Ms, or chopped caramel pieces can add an extra layer of sweetness and texture.
- Savory Contrasts: A sprinkle of flaky sea salt on top before baking, or even a hint of pretzels mixed into the dough, can provide a delightful sweet and salty balance.
Feel free to play around with different combinations, keeping the total volume of mix-ins around 2 cups to maintain the cookie’s structural integrity.
Achieve a Fudgier Texture: The Melted Butter Method
If you prefer a cookie with a denser, fudgier texture rather than a chewier one, try adapting the butter method. Instead of creaming cold butter, you’ll want to melt it first. The process then changes slightly:
- Melt the unsalted butter and let it cool slightly (it should still be warm but not hot).
- In your stand mixer, whip the granulated sugar and eggs together until light and fluffy. This aeration is key.
- Slowly drizzle the melted butter into the egg and sugar mixture while the mixer is running, ensuring it’s fully incorporated without scrambling the eggs.
- Finally, gently fold in your mixed dry ingredients and all your chosen add-ins.
This method results in a cookie that spreads a bit more, creating a smoother, slightly flatter appearance with an intensely rich, fudgy interior. It’s a fantastic alternative for those who love a gooier cookie experience.
Understanding Flour Choices: Impact on Texture and Spread
The type of flour you use significantly affects the final texture and spread of your cookies:
- Bread Flour: Higher in protein, bread flour contributes to a chewier cookie. It develops more gluten, giving the cookie a satisfying bite and a more structured interior.
- All-Purpose (AP) Flour: A good all-rounder, AP flour yields a tender crumb. If you use unbleached AP flour, it’s a solid choice for a balanced texture.
- Bleached AP Flour: Using bleached AP flour tends to result in cookies that spread a bit more and appear whiter. This is due to its lower protein content and the bleaching process, which can weaken gluten formation. While not our first choice for the tallest cookies, it’s perfectly usable if that’s what you have on hand.
For the best results with our Texas-size cookies, we often recommend a combination of bread flour and all-purpose flour to achieve that perfect balance of chewiness and tenderness, though using either exclusively will still produce delicious cookies.
The Egg Factor: Enriching Your Dough
Eggs are vital binders and add richness to cookies. Our base recipe calls for one large egg, but you can experiment with the egg ratio for different results:
- Doubling the Recipe: If you double the entire recipe, consider using 1 extra-large egg plus an additional yolk, or even 1 egg and 2 yolks.
- Extra Yolks for Roundness and Richness: Adding extra egg yolks increases the fat content, which can lead to a richer, slightly more rounded cookie with a softer texture. However, based on our extensive testing, while the visual appeal might be tempting, we found that cookies with an excessively high egg yolk ratio sometimes don’t deliver the optimal flavor balance compared to our standard recipe. We believe the richness can overpower other nuances, so we stick to a balanced approach for the best taste.
Texas Size Big Fat Cookies: The Recipe
Ready to bake? This detailed recipe will guide you through creating perfect, bakery-style cookies every time. Pay close attention to ingredient weights for consistency and optimal results. Remember, baking is a science, and precision leads to perfection!
Texas Size Big Fat Cookies
Anna
Pin Recipe
Ingredients
- 4 ounces unsalted butter, cold and cut into chunks (114 grams – using cold butter helps create a taller, chewier cookie)
- ½ teaspoon pure vanilla extract
- ¼ cup granulated sugar (45 grams – scant ¼ cup)
- ⅓ cup packed light brown sugar (65 grams – weighing is highly recommended for best results)
- 1 large egg (approx. 50-54 grams, cold)
- 1 ⅓ cups all-purpose flour or a 50/50 mix with bread flour (165 grams)
- ½ teaspoon fine sea salt (reduce slightly to ¼ teaspoon if using salted butter)
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 10-12 ounces assorted chocolate chips or chunks (approximately 2 cups – a generous amount for structure and flavor)
- ½ cup chopped nuts (pecans or walnuts preferred – optional, but highly recommended for texture)
Instructions
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In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter chunks on medium speed until creamy, about 1-2 minutes. Add the vanilla extract and both granulated and brown sugars. Continue to beat until the mixture is light and creamy, being careful not to overbeat, which can incorporate too much air. Add the cold egg and beat just until fully incorporated.
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In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda until thoroughly combined. Gradually add the dry ingredients to the wet batter in the stand mixer, mixing on low speed just until blended. Be careful not to overmix, as this can lead to tough cookies. Finally, stir in the chocolate chips and optional nuts until evenly distributed. The dough should be cohesive, neither too sticky nor too dry. If it’s too sticky, add a tiny bit more flour (1-2 teaspoons); if too dry, a few drops of milk.
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Divide the dough into 6 equal mounds, each weighing a little over 4 ounces (approximately 115-120 grams). For best results, chill the dough for at least 30 minutes, or up to 24 hours. This helps the flavors meld and prevents excessive spreading. Bake on ungreased cookie sheets, allowing plenty of space between each cookie. We recommend baking one sheet at a time for even cooking.
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Preheat your oven to 375°F (190°C). Bake for 16 to 18 minutes, or until the edges are golden brown and set, but the centers still look slightly soft. The residual heat will continue to cook the cookies as they cool, ensuring a gooey center. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. For maximum freshness, freeze any unbaked dough or baked cookies until ready to enjoy.
Advanced Tips for Cookie Perfection
Beyond the recipe, a few additional practices can ensure your Big Fat Cookies turn out perfectly every time:
- Don’t Skip the Chill: Chilling the dough is critical. It allows the flour to fully hydrate, the butter to firm up, and the flavors to deepen. This prevents excessive spreading during baking, resulting in a thicker, chewier cookie. A minimum of 30 minutes is good, but 24 hours can be transformational.
- Room Temperature Ingredients (Except Butter & Eggs!): While the recipe specifies cold butter and eggs, many baking recipes benefit from room temperature ingredients for better emulsion. However, for these cookies, cold ingredients are intentionally used to control spread and create specific textures. Always follow the recipe’s lead!
- Parchment Paper is Your Friend: Lining your baking sheets with parchment paper or silicone mats prevents sticking and ensures even heat distribution, making cleanup a breeze.
- Don’t Overbake: The key to a soft, gooey center is to pull the cookies from the oven when the edges are golden brown but the center still looks slightly underdone. They will continue to bake and set as they cool on the hot sheet.
- Storage: Baked cookies can be stored in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze them. Unbaked dough balls can also be frozen for up to 3 months; simply bake from frozen, adding a few extra minutes to the baking time.
Troubleshooting Common Cookie Problems
- Cookies Spreading Too Much:
- Solution: Ensure butter and eggs are cold as specified. Chill your dough for at least 30 minutes, or longer. Make sure your oven temperature is accurate; a too-low oven can cause excessive spreading.
- Cookies Not Chewy Enough:
- Solution: Check your flour type; using all-purpose flour exclusively might result in a softer cookie. A blend with bread flour is recommended for chewiness. Also, avoid overbaking.
- Cookies Too Dry/Crumbly:
- Solution: You might be using too much flour or overmixing the dough. Always measure flour by weight if possible. Stop mixing as soon as the dry ingredients are just incorporated.
- Cookies Burning on the Bottom:
- Solution: Your oven might have hot spots, or your baking sheet could be too dark. Try using a lighter colored baking sheet and rotating it halfway through baking. Lowering the oven temperature slightly might also help.
Indulge in Your Homemade Masterpiece!
There’s nothing quite like biting into a warm, freshly baked Big Fat Cookie, especially one you’ve crafted with your own hands. This recipe provides a fantastic foundation, but the real magic happens when you start to experiment and discover your own favorite combinations. Serve these magnificent cookies with a tall glass of cold milk, a hot cup of coffee, or even alongside a scoop of vanilla bean ice cream for an ultimate dessert experience.
We encourage you to share your creations and any new variations you discover! Happy baking, and enjoy every glorious bite of your Texas-size cookies!