I added maple extract to one of my favorite tried and true chocolate chip cookie recipes and created Amy’s Chocolate Chip Cookies. In the bowl of a stand-mixer fitted with the paddle attachment, cream together the butter and the sugars. Use a medium cookie scoop to scoop cookies onto cookie sheets (cookies will spread some while baking, so leave some room).
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Milk chocolate chunks, a whole cup of ’em lovingly tossed into the dough, plus a half cup of semi-sweet chips thrown in just because we can. Get out all your ingredients before you work so you’ll have everything you need on hand.
Posted in Cookies, Dessert, The Smart Cookie Cook and tagged Butter, chocolate, Chocolate chip, Chocolate chip cookie, Cookie, cookies, dessert, food, Recipe, snacks, Sugar.
Perhaps it’s the memories of my childhood milk and cookie snack time, or my never-ending love for the classic chocolate chip cookie.
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If you’re looking for a recipe to satisfy your cookie cravings with minimal time and effort, look no further! By using melted butter in the batter, not only does it speed up the process so you can be devouring these babies faster, it’s also the secret to their incredibly chewy texture. These thick and chewy cookie bars loaded with gooey chocolate chips are sure to satisfy any cookie craving. Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan, 27 to 30 minutes. You can substitute white, milk chocolate, or peanut butter chips for the semi- or bittersweet chips called for in the recipe.
I also wanted to let you know I have added you to my blog list, I am currently cooking a version of you orange pound cake. These look great – I love chewy cookies so making them this thick I guess means they’re more likely to be nice and chewy! These look delicious and I’d love to see a stack of them on a dish on my kitchen table.
Bake the cookies 12-14 minutes, until golden and set on the edges but still a little undone in the center, being careful not to overbake.
I originally made them for a housemate who's name happens to be Amy and I haven't made any other kind since! It’s super easy AND  you have an excuse to pop a chunk or two into your mouth while you work.
Crack your egg, letting the whites run over the shell’s edge but holding the shell facing up so the yolk stays inside.

Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 325 degrees. Either by hand or with an electric mixer, mix the butter and sugars until thoroughly blended. With jagged surfaces facing up (as pictured above) join the halves together at their base, again forming a single ball, being careful not to smooth the dough’s uneven surface. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 18 minutes [checking after 10 min].
Maybe it’s the unparalleled and addictive smell wafting from the kitchen as they bake, or the endless add-ins you can throw into a cookie dough. These thick and chewy cookie bars loaded with gooey chocolate chips are sure to satisfy any cookie craving. These bar cookies are super easy to make; just mix, bake and cut! I used all chocolate chips in these bars, but feel free to substitute white, milk chocolate, or peanut butter chips for the semi-sweet chips. In addition to chips, you can flavor the dough with 1 cup of nuts, raisins, or shredded coconut. If baking soda isn’t fresh it can be the cause of flat, dense cookies because they don’t rise as much as they should. The cookies will look puffy when they come out of the oven, but let them set on the cookie sheet for 5 minutes and they will settle and look like the ones pictured.
Dump the yolk back in forth between the two halves of the shell, letting the white fall into the bowl.
No waiting for the butter to soften, no chilling of the dough, no rolling the dough into balls…nope these cookies are as easy as they are fool-proof!
Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. You can easily test to see if your baking soda is fresh by putting a few tablespoons of white vinegar into a small bowl and adding a teaspoon of baking soda. She walked over to the cupboard and grabbed a small bottle, unscrewed the lid, and poured a little bit of it into the cookie dough.
You see, in every one of these blogs, the cookies received rave reviews; some bloggers even called them the best cookies they ever had. And for all you fellow chocolate-admirers, I’m going to show you how to take this recipe to the next level. The cookies slip off so easily and gracefully, plus you don’t make a mess out of your pans.
Add the dry ingredients while beating at low speed just until combined [as pictured below!].
If you have time in between forming cookies while other cookies are baking, put the dough back in the fridge so it stays cool.
A dash of sea salt, a little bit of caramel, salty pecans—put all this into one soft and thick chocolate chip cookie, and you've got yourself one fine treat this holiday season.The dough for today's cookies is the same dough I used for my Perfect Chocolate Chip Cookies.

Place another piece of parchment paper in the same manner, perpendicular to the first sheet. Cornstarch, my little secret weapon in cookie recipes, makes a silent appearance yet again. I've told you before and I'll tell you again, I swear by cornstarch in my cookies these days! If there is no reaction, or you only a few small bubbles, you need to replace you baking soda. Adding a mere 2 teaspoons of cornstarch to your cookie dough will produce softer-than-ever cookies, without impacting the taste at all. One bite of your tender cookie and you'll wonder why you didn't add the stuff to your cookie dough sooner.Not only that, but just look how thick cornstarch will make your cookies! More often than not, I bake up what I think will be a thick cookie, only to see it deflate and flatten out in the cooling process. Amy explained to me that she almost always adds it to her cookies to give them that little extra something special. Their mini gobs of nuts are held together with sticky caramel and covered in milk chocolate. My mom and I often shared a small bag of chocolate turtles she hid in our cupboards around the holidays.
Biting into one always brings me back home, and I wanted to capture that same nostalgia in today's cookie. Rather, you will stick a few small cut-up pieces of soft caramel candies onto the tops of your cookie dough balls as you drop them onto the baking sheet.
Doing so will prevent caramel from melting and creating a burnt river of caramel underneath your cookies as they bake.The caramel melts on top of the cookies while in the oven, creating little pools of goo between the chunks and chips all around.
I was worried the caramel would turn hard as the cookies cooled, but it remains soft and melty, even after a day or two.Soft and chewy caramel sitting atop a soft and chewy cookie. Double the good stuff here.For an extra twist, along with the pecans, gooey caramel, and chocolate, I added a touch of salty sparkle to the cookies. Before putting them in the oven, I sprinkled the balls of dough with a touch of crushed sea salt.
I know I'm not alone here.Sure enough to be one of your favorite cookies this holiday season, these overstuffed, super-chunky, double-chewy, soft-baked cookies will please just about any crowd. Set aside.In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Transfer to cooling rack.*Make sure to keep dough cold at all times while the batches are baking.

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