Best 3 Kittencals Jumbo Chewy Bakery Style Chocolate Chip Cookies Recipes

Indulge in the ultimate chocolate chip cookie experience with Kittencals' Jumbo Chewy Bakery-Style Chocolate Chip Cookies. These colossal cookies are a symphony of flavors and textures, boasting a crispy exterior, a chewy interior, and an abundance of rich chocolate chips in every bite. Prepare to be captivated by the sheer size and irresistible taste of these bakery-inspired treats. Additionally, discover variations of this classic recipe, including gluten-free, vegan, and double chocolate chip versions, ensuring that everyone can savor the joy of these delectable cookies.

Let's cook with our recipes!

CHEWY JUMBO CHOCOLATE CHIP COOKIES

Chewy Jumbo Chocolate Chip Cookies image

These are chewy, soft and smooth, not the crispy texture of regular chocolate chip cookies.

Provided by Barbara

Categories Desserts Cookies Drop Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 11

Ingredients

3 ½ cups all-purpose flour
1 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 ½ cups butter, softened
1 ¼ cups white sugar
1 ¼ cups packed brown sugar
2 eggs
1 tablespoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Sift together the all-purpose flour, cake flour, baking powder and baking soda; set aside.
In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs and vanilla, until well blended. Gradually stir in the flour mixture. Stir in the chocolate chips by hand using a wooden spoon, stir in walnuts if desired. Drop cookies by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
Bake for 10 to 14 minutes in the preheated oven, until the edges are light brown. Let cookies cool on the baking sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 24.8 g, Cholesterol 23 mg, Fat 9.8 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.1 g, Sodium 80.2 mg, Sugar 14.7 g

BAKERY STYLE CHEWY CHOCOLATE CHIP COOKIES

Bakery Style Chewy Chocolate Chip Cookies image

I know... Not ANOTHER chocolate chip cookie recipe... BUT, you'll find that these are sheer perfection, large bakery-style, thick and chewy, cookies that taste as good as they look with a fool-proof set of instructions. It was pointed out to me that this recipe is from Baking Illustrated, perhaps so as I wrote down the ingredients from a morning show years ago! Thanks for letting me know.

Provided by Steve_G

Categories Drop Cookies

Time 28m

Yield 18 serving(s)

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour (280 gms)
2 tablespoons all-purpose flour (20 gms)
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled until warm (170 gms)
1 cup brown sugar (packed, light or dark, 236 gms)
1/2 cup granulated sugar
1 large egg
1 large egg yolk, from a large egg
2 teaspoons vanilla extract
1 1/2 cups chocolate chips (semi-sweet, milk chocolate or any combination, 300 gms)
1 cup walnuts (114 gms, chopped) (optional)

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.

KITTENCAL'S JUMBO CHEWY BAKERY-STYLE CHOCOLATE CHIP COOKIES

Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies image

Yes, finally a cookie that really does taste just like the ones sold at the bakery! --- these taste almost similar to Pillsbury chocolate chip cookie dough (the dough that is wrapped in a tube-like shape) but this is better! The dough amount may be reduced to make about 40 (one-heaping tablespoonful) smaller cookies, be aware that baking times will need to be slightly reduced for smaller cookies--- NOTE 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 --- you will love these cookies!

Provided by Kittencalrecipezazz

Categories Drop Cookies

Time 22m

Yield 18 jumbo cookies

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 tablespoon non-dairy powdered coffee creamer (use powdered only not the liquid kind)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup melted butter (measured exactly to 3/4 cup melted or your dough will be too soft)
1 teaspoon maple extract or 1 1/2 teaspoons white rum, yes the real stuff
1 cup brown sugar, packed (for best results use 1/2 cup each light and dark sugar)
1/2-3/4 cup white sugar (sweet tooth's use up to 3/4 cup)
1 large egg
1 large egg yolk
3/4 cup milk chocolate chips or 1/2 cup semisweet mini chocolate chips
1/2 cup toasted chopped walnuts or 1/2 cup pecans

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.

Tips:

Use high-quality chocolate chips: This will make a big difference in the flavor of your cookies.
Don't overmix the dough: Overmixing will make the cookies tough.
Chill the dough before baking: This will help the cookies hold their shape.
Bake the cookies at a high temperature for a short amount of time: This will give the cookies a chewy texture.
Let the cookies cool on a wire rack before eating: This will help them to set and firm up.

Conclusion:

Kittencals' Jumbo Chewy Bakery-Style Chocolate Chip Cookies are the perfect cookie for any occasion. They are soft, chewy, and loaded with chocolate chips. With a few simple tips, you can make these cookies at home that taste just like the ones from your favorite bakery.