Kittencal's Jumbo Chewy Bakery-style Chocolate Chip Cookies

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

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 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 sugar (sweet tooth's use up to 3/4 cup)
• 1 large egg
• 1 large egg yolk
• 3/4 cup semi-sweet chocolate chips or 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

Recipe

• 1 grease a cookie/baking sheet/s (or line the pan with parchment paper).
• 2 in a bowl mix together the flour with the next 3 dry ingredients.
• 3 in a mixing bowl using an electric mixer at medium speed beat the melted butter with maple extract and both sugars until blended.
• 4 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).
• 5 add in the flour mixture and beat until just blended.
• 6 mix in chocolate chips and nuts.
• 7 if you find that the dough is too soft place in refrigerator for 2 hours.
• 8 set oven to 350°f.
• 9 drop about 1/4-cup of the dough onto the baking sheet spacing about 3" apart.
• 10 for jumbo cookies bake for about 12-15 minutes or until the edges are just slightly browned, for smaller cookies bake 8-10 minutes.
• 11 cool on baking sheet for about 5 minutes then transfer to wire racks.