Best 6 Kittencals Jumbo Chewy Bakery Style Chocolate Chip Cookies Recipes

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Hello, fellow cookie enthusiasts! Are you yearning for a delightful treat that will satisfy your sweet cravings? Look no further! We're diving into the realm of "Kittencals Jumbo Chewy Bakery Style Chocolate Chip Cookies," a recipe that promises to elevate your baking experience. Get ready to embark on a culinary journey that will yield soft, chewy cookies bursting with rich chocolate chips and a delightful aroma that will fill your kitchen with warmth and happiness. So, preheat your oven, gather your ingredients, and let's unravel the secrets behind these irresistible cookies together!

Let's cook with our recipes!

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

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.

6 GIANT CHOCOLATE CHIP COOKIES



6 Giant Chocolate Chip Cookies image

This quick & easy cookie recipe produces 6 giant chocolate chip cookies. Adapted from my popular chewy chocolate chip cookies, these cookies are a heaping 1/2 cup of cookie dough each and there's NO cookie dough chilling required. They're nearly 4x the size of regular cookies.

Provided by Sally

Categories     Dessert

Time 40m

Number Of Ingredients 10

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 cups (270g) semi-sweet chocolate chips (plus extra for tops, if desired)

Steps:

  • Preheat oven to 325°F (163°C). Line 3 large baking sheets with parchment paper or silicone baking mats. (If you don't have 3 baking sheets, bake the cookies in batches.)
  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add egg, egg yolk, and vanilla extract, then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the dry ingredients on low speed, then beat in the chocolate chips until combined. The dough will be thick.
  • Divide dough into 6 portions. Each will be a heaping 1/2 cup and weigh a little over 6 ounces. Shape each into mound, slightly flattening down the top. Place two on each baking sheet, at least 6 inches apart. Bake for 20-25 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
  • Cool the cookie on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. As it cools, press a few chocolate chips into the top, if desired, for garnish.
  • Cookies stay fresh covered at room temperature for up to 1 week.

CHOCOLATE CHIP COOKIES



Chocolate Chip Cookies image

My new favorite c.c. cookie. This "makes about 4 dozen chewy-crispy bakery-style chocolate chip cookies. They are wonderful!" Crispy the next day. Source: nielsenmassey.com shared by Renee Hartzler

Provided by AnnNH

Categories     Drop Cookies

Time 30m

Yield 4 dozen cookies, 48 serving(s)

Number Of Ingredients 11

1 1/2 cups butter, softened
1 1/4 cups sugar
1 1/4 cups firmly packed brown sugar
1 tablespoon nielsen-massey madagascar bourbon pure vanilla extract
2 large eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 3/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon cream of tartar
1 (12 ounce) package semi-sweet chocolate chips (I use Tropical Source brand semisweet chips (2 cups)

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.

CHEWY JUMBO CHOCOLATE CHIP COOKIES



Chewy Jumbo Chocolate Chip Cookies image

These are quick and easy!

Provided by A L

Categories     Chocolate

Time 10m

Number Of Ingredients 11

3 1/2 c all-purpose flour
1 c cake flour
1 tsp baking powder
1 tsp baking soda
1 1/2 c butter, softened
1 1/4 c sugar
1 1/4 c brown sugar, packed
2 eggs
1 Tbsp vanilla extract
2 c semi-sweet chocolate chips
1 c chopped walnuts, optional

Steps:

  • 1. 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.

CHEWY JUMBO CHOCOLATE CHIP COOKIES



Chewy Jumbo Chocolate Chip Cookies image

Make and share this Chewy Jumbo Chocolate Chip Cookies recipe from Food.com.

Provided by Para_chan

Categories     Drop Cookies

Time 55m

Yield 26 cookies, 6 serving(s)

Number Of Ingredients 9

4 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups butter, softened
1 1/4 cups sugar
1 1/4 cups brown sugar, firmly packed
2 eggs
1 tablespoon vanilla
1 (12 ounce) package semi-sweet chocolate chips

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.

Nutrition Facts : Calories 1367.7, Fat 65.5, SaturatedFat 39.9, Cholesterol 184, Sodium 720.6, Carbohydrate 191.1, Fiber 5.7, Sugar 117.6, Protein 14.2

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

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.

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 for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature for a short amount of time. This will give them a crispy exterior and a chewy interior.
  • Let the cookies cool completely before enjoying them. This will allow the flavors to develop and the cookies to firm up.

Conclusion:

These jumbo chewy bakery-style chocolate chip cookies are the perfect treat for any occasion. They're big, soft, and loaded with chocolate chips. Follow the tips above to make sure your cookies turn out perfect every time.

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