The Pioneer Woman Tasty Kitchen
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Extra Chewy Bakery-Style Chocolate Chip Cookies

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Level: Easy

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Description

Buttery, malty, chocolaty, extra-large, extra-chewy, chocolate chip cookies like the kind you see at bakeries. In other words, the chocolate chip cookie that will change your life.

Ingredients

  • ¾ cups Unsalted Butter, Cold And Cut Into 1/4 Inch Slices
  • ¾ cups Light Brown Sugar, Loosely Packed
  • ½ cups Granulated Sugar
  • 1 whole Large Egg
  • 1 whole Large Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 2 Tablespoons Malted Milk Powder
  • 1-¼ cup All-purpose Flour
  • 1-¼ teaspoon Cornstarch
  • 1 teaspoon Baking Soda
  • ½ teaspoons Salt
  • 1 cup Milk Chocolate Chips

Preparation

Preheat the oven to 350 F.

In a large bowl using a handheld mixer or in the bowl of your stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg, egg yolk, and vanilla. Scrape down the sides of the bowl as needed. Add the malted milk powder and beat until combined.

In a separate bowl, combine the flour, cornstarch, baking soda and salt. On low speed, slowly mix it into the wet ingredients.

Stir in chocolate chips. Dough will be thick and sticky.

Drop cookies onto a parchment lined baking sheet using a large cookie scoop (about 3 tablespoons), leaving plenty of space between the cookies (they spread out quite a bit). Slightly flatten cookies with the palm of your hand or do the optional step below.

Bake for 12 minutes, or until the edges are golden brown. The cookies will be very flat and very chewy. Remove pan from oven. Allow cookies to cool slightly before transferring to a cooling rack.

Optional: After the cookies have been baking for about 5 minutes, use a spoon and make circular motions in the top of the cookie to break up the already melted chocolate chips and flatten the cookies.

Store in an airtight container for up to 5 days.

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