These chocolate chip cookies aren’t just a plain old cookie. They’re XL Bakery Style Chocolate Chip Cookies, made with browned butter, and they’re the best chocolate chip cookies I’ve ever had!
Full-fat, real ice cream.
Jose Ole Taquitos.
These are all just a few of the things that I cannot buy at the grocery store. I mean, I do buy them. But they disappear faster than you can say “don’t eat four servings at once.”
Have you ever had Frosted Flakes mouth? You know, when you eat an entire box of Frosted Flakes in two days – no milk – and your mouth is raw from all the crunchy?
Er, no. I’ve never had that.
You’ll notice that there is nothing healthy on that list. I’ve never said (nor will I ever) “I just can’t buy watermelon. I’ll eat it until I’m sick!”
I envy those of you who can say that. I really, really do.
One thing on that list I didn’t add? Bakery chocolate chip cookies. Doesn’t matter where they’re from. The grocery store, Panera, Paradise, Mrs. Fields. Whatever. I cannot bring home any. I can’t even split a Panera Chocolate Chip Cookie with Jordan. It’s like that peanut butter commercial: one of us splits the cookie, the other chooses sides.
But now I’ve gone and created a problem for myself: I’ve created a Bakery Style Chocolate Chip Cookie at home. That I can’t help but eat. And the recipe makes 18.
Lord help me.
These are some seriously big XL Chocolate Chip Cookies.They were almost as big as my hand. 1/4 cup of dough in each one.
These cookies were born because my father-in-law asked for chocolate chip cookies when he had a field trip from the hospital a few weeks ago. I had just made Chocolate Chip Orange Cookies and was all, “Again? ANOTHER plain cookie request????”
So, again, I Dorothy-ized them.
These, like those others, are a recipe I’ve adapted so many times I can now call them my own. These are slightly different from those others because, well, there’s no orange, for one. And two?
I browned the butter.
Best. Decision. EVER.
Some notes about this recipe.
1. The butter starts off browned. Have you ever browned butter before? It’s easy, but you have to be careful. It’ll burn quick! You just melt your butter over medium-low heat and cook, stirring, until it turns golden brown and smells nutty. The butter will foam, and that’s okay. The foam will go away once it’s removed from the heat.
2. Because the butter starts off melted, it’s hot. The brown and granulated sugars cook into the butter giving it a really toffee-like flavor. And because it starts off melted you MUST chill it. I chilled this dough overnight in my fridge. You don’t have to chill it that long, but it’s TOTALLY worth the wait. Something about the chilling makes the flavors marry just the right way. Don’t skimp on the chilling!
3. I used almond extract in these cookies. Totally optional – use just vanilla if you prefer.
4. Mini chocolate chips. Seriously, I cannot believe I’ve never used them in cookies before. I’ve always kind of scoffed at them and wondered the point. The point of the mini chocolate chip: more chip-to-cookie ratio. A mere 1 1/2 cups of them and there is chocolate in every bite!
These cookies are huge. They’re large and in charge and the center doesn’t quite cook all the way and it makes them gooey and doughy and fabulous.
I know have something else on my list but instead of something I can’t buy it’s something I can’t make.
XL Bakery Style Chocolate Chip Cookies. You WILL eat them all. And they’re worth every calorie!
Sweets from friends:
Malted Chocolate Chunk Cookies from Taste and Tell
Chocolate Chip Cheesecake Cookies from Something Swanky
Brown Butter Oatmeal Cookies filled with PB and Caramel by Bakeaholic Mama
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