Kittencals Jumbo Chewy Bakery Style Chocolate Chip Cookies Recipes

KITTENCAL'S JUMBO CHEWY BAKERY-STYLE CHOCOLATE CHIP COOKIES

Steps:

• 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.

BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES

Steps:

• A couple of tips from helpful reviewers.
• The dough is meant to be on the dry side so it can be rolled, not dropped.
• If you're not getting a good flavor, try using a higher quality vanilla and/or chocolate chips. (Penzey's Madagascar Vanilla, Ghirardelli chips, fresh/real butter).
• Check your oven temperature, cooking time and temperature is critical. If the cookies are not chewy they are probably overcooked.
• Bread flour will make the cookies even more chewy, biscuit flour will make them less chewy.
• Do not let your dough get warm, I like to scoop it on to pans and refrigerate before I pop them in the oven.
• Pan color is very important, if they are too dark you may experience some crisp edges, try using some parchment and lowering the cooking temperature a bit.
• Place oven racks in the upper and lower 1/3's of the oven.
• Preheat oven to 325°F.
• Cover 2 large cookie sheets with parchment paper Mix flour, baking powder & salt in a bowl or bag and set aside.
• Mix butter and sugars with with a mixer until blended and smooth, add egg, yolk & vanilla.
• Mix until incorporated.
• Add dry ingredients and mix until just combined.
• Stir in chips and optional nuts.
• Divide into 18 equal balls, a 2" cookie scoop works just about perfectly, about 60 gms each.
• EVENLY space 9 on each cookie sheet.
• Bake for 12-18 minutes, rotating front to back and top to bottom after 8 minutes.
• Cool on sheets to maintain chewy texture.

CHEWY JUMBO CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375º. Combine flour, baking powder and baking soda in medium bowl. Set aside.
• Combine butter, sugar and brown sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating until well mixed. Reduce speed to low. Gradually add flour mixture until well mixed. Stir in chocolate chips.
• Drop dough by 1/4 cupfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 10-14 minutes or until light golden brown. Let stand 1-2 minutes.

CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 350°.
• Mix butter, sugars, vanilla and eggs in large bowl.
• Stir in flour, soda, salt, baking powder and cream of tartar.
• Stir in chocolate chips.
• Drop with a #40 scoop (mini ice cream scooper) about 2" apart onto an ungreased baking sheet.
• Bake 12-15 minutes or until light brown.
• Cool slightly; remove from baking sheet. Cool on wire rack.