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Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies

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READY IN:
22mins
YIELD:
18 jumbo cookies
UNITS:
US

Ingredients Nutrition

  • 2 cups all-purpose flour
  • 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 12 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 cup semi-sweet chocolate chips or 34 cup milk chocolate chips or 12 cup semisweet mini chocolate chips
  • 12 cup toasted chopped walnuts or 12 cup 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.

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