Kittencal's Chewy Bakery Style Chocolate Chip Cookies
September 11, 2011
"Finally a cookie that really tastes just like the ones sold at the bakery! 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, the butter must be measured out exactly to 3/4 cup after melting or the dough will be too soft, plan ahead the dough must be chilled for 2 hours before baking….. To take these to yet another level omit the chocolate chips and add in some 1/2 cup Skor baking bits along with the nuts. For a more crispier cookie add in 1/2 teaspoon cornstarch into the flour mixture"
- Serving Size: 1 (19.1 g)
- Calories 82.4
- Total Fat - 3.9 g
- Saturated Fat - 2 g
- Cholesterol - 15.2 mg
- Sodium - 62.4 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 0.2 g
- Sugars - 7.2 g
- Protein - 0.9 g
- Calcium - 3.9 mg
- Iron - 0.1 mg
- Vitamin C - 0.6 mg
- Thiamin - 0 mg
Step by Step Method
Preheat oven to 350 degrees F. Set oven rack to second-lowest position.
Grease a 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.
Refrigerate the dough for at least 2 hours.
Drop by tablespoons onto a greased baking/cookie sheet (spacing about 2-inches apart).
Bake for about 8-10 minutes or until the edges are lightly browned (these firm up more when left on the pan).
Cool on baking sheet for about 5 minutes then transfer to wire racks.
No special items needed.