Kittencal's Chewy Bakery Style Chocolate Chip Cookies

4.8
( 6 reviews )
Review
Cooking Mode
12
Ingredients
2h
Prep Time
8-10m
Cook Time
2h 8m
Ready In

Recipe: #105

September 11, 2011

Categories: Desserts, Cookies, Dropped, more

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"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"

Original is 50 servings
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Ingredients

Nutritional

  • 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


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Step by Step Method

Step 1

Preheat oven to 350 degrees F. Set oven rack to second-lowest position.

Step 2

Grease a baking sheet/s (or line the pan with parchment paper).

Step 3

In a bowl mix together the flour with the next 3 dry ingredients.

Step 4

In a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.

Step 5

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).

Step 6

Add in the flour mixture and beat until just blended.

Step 7

Mix in chocolate chips and nuts.

Step 8

Refrigerate the dough for at least 2 hours.

Step 9

Drop by tablespoons onto a greased baking/cookie sheet (spacing about 2-inches apart).

Step 10

Bake for about 8-10 minutes or until the edges are lightly browned (these firm up more when left on the pan).

Step 11

Cool on baking sheet for about 5 minutes then transfer to wire racks.

Tips


No special items needed.

6 Reviews

Write Review
DebbieLovesDesserts

I used 1 cup of nuts and they are so chewy and delicious. The family loved them!

5.0

review by:
(28 Dec 2013)
novicecookmom

Is there a 10 star rating here? OH--MY--God!!!!!! I've made a ton of these kind of cookies none are anything close to this, I wonder if it's the Coffee Mate that makes them so much better than all the rest? KittenCaL your cookies put all the others to shame. MAKE THIS RECIPE! thank you a million! and Merry Christmas to you!

5.0

review by:
(21 Dec 2013)
MeganJonMason

Chocolate chip cookies are one of our favorite cookies and these are one of the best I have made. We loved them!

5.0

review by:
(16 Jul 2013)
Engrossed

Great chocolate chip cookies! Made as directed but baked 8 cookies right away and refrigerated the dough overnight for the next batch. I used a 1 1/2 tbsp cookie scooper which made 30 cookies. I baked these in small batches to keep myself from eating them all at once. The first batch baked 10 minutes and was slightly undone in the center and were wonderful just out of the oven...gooey with a nice butter brown sugar flavor YUM! They stayed as little rounded mounds and didn't spread much...I meant to try flattening the dough before baking but didn't. The refrigerated dough was very hard to scoop out and my scooper was breaking the chocolate chips so for the third batch I let the dough sit out a little while. For the last batch I pre-scooped the balls and refrigerated them. I couldn't tell a difference in the cookies between the fresh made dough and the refrigerated ones. They were all best hot out of the oven, after they cooled off they got more crunchy than chewy. Made for the Housewarming tag game.

4.0

review by:
(18 Nov 2011)
Domestic-Goddess

Kitten, I really enjoyed these bakery-style chocolate chip cookies. I made 2 batches, one with chocolate chips and one with butterscotch chips. While both cookies tasted great, I especially liked the ones made with the butterscotch chips! A couple things I should mention here... 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 also used a 1/4 cup of the cookie dough 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. Thank-you Kitten for posting this recipe. The cookies were oh so yummy!!

5.0

review by:
(14 Nov 2011)
CoffeeLover

Kitten, these are wonderful... Just so good, have such a chewy style to them. And I was not sure because of the coffee-mate in these. But WOW, I did forget to measure the butter like you said but I guess I had enough. These are my new favorite cookie!! Thanks for sharing

5.0

review by:
(7 Nov 2011)
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