Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies

READY IN: 22mins


  • 1
    tablespoon non-dairy powdered coffee creamer (use powdered only not the liquid kind)
  • 12
    teaspoon baking soda
  • 12
    teaspoon salt
  • 34
    cup melted butter (measured exactly to 3/4 cup melted or your dough will be too soft)
  • 1
    teaspoon maple extract or 1 1/2 teaspoons white rum, yes the real stuff
  • 1
    cup brown sugar, packed (for best results use 1/2 cup each light and dark sugar)
  • 12 - 34
    cup white sugar (sweet tooth's use up to 3/4 cup)
  • 1
    large egg
  • 1
    large egg yolk
  • 34
    3/4 cup milk chocolate chips or 1/2 cup semisweet mini chocolate chips
  • 12
    cup toasted chopped walnuts or 1/2 cup pecans


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