Community Pick
Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies
photo by Cindi Bauer
- Ready In:
- 22mins
- Ingredients:
- 12
- Yields:
-
18 jumbo cookies
ingredients
- 2 cups all-purpose flour
- 1 tablespoon non-dairy powdered coffee creamer (use powdered only not the liquid kind)
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 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)
- 1⁄2 - 3⁄4 cup white sugar (sweet tooth's use up to 3/4 cup)
- 1 large egg
- 1 large egg yolk
- 3⁄4 3/4 cup milk chocolate chips or 1/2 cup semisweet mini chocolate chips
- 1⁄2 cup toasted chopped walnuts or 1/2 cup pecans
directions
- 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.
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Reviews
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I used this recipe as a base and made quite a few changes that I think resulted in the Ultimate Chocolate Chip Cookie. The first change I made was to use browned butter which seems to be one of the latest new trends going on in the pastry world. I also used vanilla sugar which is sugar that has vanilla beans in it to give it a richer flavor. I also used toasted pecans. I also let my batter rest for 36 hrs which is another thing I learned from pastry chefs. Lastly, using a high quality chocolate makes a huge difference. Yes, it does cost more, but it really makes a difference. Recently I learned that Trader Joe's has a high quality chocolate that won in a taste test. It even beat out Valrhona which is one of the finest there is. It also cost a less than Valrhona too. My sister used the same recipe with no changes and she couldn't believe that we had the same recipe because mine tasted so much better. It is worth it, but you do have to plan a head though. I have actually started selling these cookies to my coworker's as well as my husbands coworkers. Oh and used all vanilla because I don't like maple flavoring. I can't remember if this recipe had cinnamon, but I did add cinnamon in my revised recipe.
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I also used vanilla instead of maple extract, and they are yummy. I love that they are thick not thin and crunchy, but not hard as rocks. They have a little "give" to the texture which to me makes them perfect! They are perfect for dipping in tea. Next time I'm putting in nuts (kids don't like nuts, so the next batch is just for DH and me!) Thanks Kittencal! Another wonderful recipe!
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My daughter's favorite cookie is chocolate chip and this one is the best! I made mine smaller and adjusted baking time and used vanilla instead of maple extract since it was all I had. She doesn't like nuts in her cookies so I didn't add them, but other than that made the recipe as written. I will be making this many, many times!
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Tweaks
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my family really liked these cookies. i used vanilla instead of maple extract, i also used a vanilla-cinnamon powdered coffee creamer, which gave them a little extra flavor. i also used light margarine instead of butter. one half the batch semi-sweet morsels were used and the other half butterscotch morsels were used... they both turned out really well
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I also used vanilla instead of maple extract, and they are yummy. I love that they are thick not thin and crunchy, but not hard as rocks. They have a little "give" to the texture which to me makes them perfect! They are perfect for dipping in tea. Next time I'm putting in nuts (kids don't like nuts, so the next batch is just for DH and me!) Thanks Kittencal! Another wonderful recipe!
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Kitten, these really were a delicious bakery-style chocolate chip cookie. I made 2 batches, one with chocolate chips and one with butterscotch chips. Both cookies tasted great! I shared the cookies with our next door neighbors to welcome them to the neighborhood, and later today I'm going to make several more batches to share them with my daughters. A couple things I should mention... I did not have the vanilla powdered coffee creamer, so I used Coffee-Mate's Belgian Chocolate Toffee Creamer. Also, I substituted vanilla extract for the maple, and I only added a 3/4 cup of the chocolate chips, plus I only added a 1/3 cup of the pecans (not toasted). For me, that seem to be the right amount. I used a 1/4 cup to make each cookie (which made about 13 cookies per each batch) and I baked the cookies on a Pampered Chef baking stone for exactly 15 minutes, and the cookies were still crispy on the outside & chewy on the inside the very next day. Thank-you Kitten for posting this recipe. The cookies were oh so yummy!!
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My daughter's favorite cookie is chocolate chip and this one is the best! I made mine smaller and adjusted baking time and used vanilla instead of maple extract since it was all I had. She doesn't like nuts in her cookies so I didn't add them, but other than that made the recipe as written. I will be making this many, many times!