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Kitten’s Chewy Bakery Style Chocolate Chip Cookies

Written By: kittencal on January 27, 2010 No Comment

Finally a cookie that really does taste 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

Yield 18 jumbo cookies or 35 smaller cookies

INGREDIENTS:

2 cups all-purpose flour

1 tablespoon Coffee Mate non-dairy powdered coffee creamer (use powdered only not the liquid)

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup melted butter (measured exactly to 3/4 cup after melting)

1-1/2 teaspoons maple extract or vanilla extract

1 cup brown sugar, packed (for best results use 1/2 cup each light and dark sugar)

1/3 cup white sugar

1 large egg

1 large egg yolk

3/4 to 1 cup semi-sweet chocolate chips (don’t add in anymore than 1 cup or the cookies will be very sweet)

1/2 cup toasted chopped walnuts

INSTRUCTIONS:———————————–

Preheat oven to 350 degrees F.

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.

For jumbo cookies drop about 1/4-cup of the dough onto the baking sheet spacing about 2-inches apart or drop by tablespoonfuls for smaller cookies.

Bake for about 12-15 minutes for jumbo and 8-10 minutes for smaller cookies or until the edges are lightly browned.

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

You will also find this recipe on Recipezazz.com

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