Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies

Total Time
22mins
Prep
10 mins
Cook
12 mins

Yes, finally a cookie that really does taste just like the ones sold at the bakery! --- these taste almost similar to Pillsbury chocolate chip cookie dough (the dough that is wrapped in a tube-like shape) but this is better! The dough amount may be reduced to make about 40 (one-heaping tablespoonful) smaller cookies, be aware that baking times will need to be slightly reduced for smaller cookies--- NOTE do not double the recipe in one bowl it will not have the same texture if your going to double make two separate recipes in two bowls --- you will love these cookies!

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Ingredients

Nutrition
  • 473.18 ml all-purpose flour
  • 14.79 ml non-dairy powdered coffee creamer (use powdered only not the liquid kind)
  • 2.46 ml baking soda
  • 2.46 ml salt
  • 177.44 ml melted butter (measured exactly to 3/4 cup melted or your dough will be too soft)
  • 4.92 ml maple extract or 7.39 ml white rum, yes the real stuff
  • 236.59 ml brown sugar, packed (for best results use 1/2 cup each light and dark sugar)
  • 118.29-177.44 ml white sugar (sweet tooth's use up to 3/4 cup)
  • 1 large egg
  • 1 large egg yolk
  • 177.44 ml semi-sweet chocolate chips or 177.44 ml milk chocolate chips or 118.29 ml semisweet mini chocolate chips
  • 118.29 ml toasted chopped walnuts or 118.29 ml pecans

Directions

  1. Grease a cookie/baking sheet/s (or line the pan with parchment paper).
  2. In a bowl mix together the flour with the next 3 dry ingredients.
  3. In a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.
  4. Add in the whole egg and yolk; continue beating until the mixture resembles a thick caramel texture (about 3-4 minutes, the color of the mixture should lighten up slightly).
  5. Add in the flour mixture and beat until just blended.
  6. Mix in chocolate chips and nuts.
  7. If you find that the dough is too soft place in refrigerator for 2 hours.
  8. Set oven to 350°F.
  9. Drop about 1/4-cup of the dough onto the baking sheet spacing about 3" apart.
  10. For jumbo cookies bake for about 12-15 minutes or until the edges are just slightly browned, for smaller cookies bake 8-10 minutes.
  11. Cool on baking sheet for about 5 minutes then transfer to wire racks.