I came across this "delicious" cookie recipe at food.com. The recipe was posted by Kittencal, but I did modify the recipe to my liking. (The original recipe called for 1-cup of chocolate chips, and a 1/2 cup of the chopped nuts.) I added less of each! I also baked the cookies on Pampered Chef Stoneware, rather than using baking sheets. Kittencal's recipe stated to use about a 1/4 cup of cookie dough per each cookie (which made 18 cookies), where as I used a 1/4 cup per each cookie, which made 13 cookies.
Kittencal's Jumbo Chewy Bakery-Style Chocolate Chip Cookies
2 cups all-purpose flour
1 tablespoon non-dairy powdered coffee creamer (*See note)
1/2 teaspoon baking soda
1/2 teaspoon salt (I just added a 1/4 teaspoon)
3/4 cup of butter, melted
1 teaspoon maple extract (I used vanilla instead)
1/2 cup (packed) light brown sugar (*See note)
1/2 cup (packed) dark brown sugar
1/3 cup granulated sugar
1 large egg
1 large egg yolk
3/4 cup semi-sweet chocolate chips, or butterscotch chips
1/3 cup chopped walnuts, or chopped pecans
Grease baking sheets (or line the pans with parchment paper). (I used Pampered Chef Baking Stoneware instead, so there was no need to grease any baking sheets.)
In a bowl mix together, the flour, powdered coffee creamer, baking soda, and salt.
In another mixing bowl using an electric mixer at medium speed; beat the melted butter along with the maple extract and the sugars, until all is blended.
Add in the whole egg and yolk, and continue beating the mixture for 3 to 4 minutes. The color of the mixture should lighten up slightly, and be a light caramel color.
Now add in the flour mixture to the cream mixture, and beat until just blended. (I just used a spoon to mix both together.)
Stir in the chocolate chips, (or the butterscotch chips) and the nuts. (If you find that the dough is too soft, place it in refrigerator for about 30 minutes.)
Set oven to 350°F.
Drop 1/4-cup of the dough onto the baking sheet; spacing each about 3-inches apart. (I found I could only add (3) 1/4 cupfuls per each stoneware.) Slightly flatten the cookie dough with the tips of your fingers or with the palm of your hands, or you can even use a spoon.
Bake in oven for about 15 minutes; just until the edges are slightly browned. (I baked mine for exactly 15 minutes on the stoneware.)
Onced removed from the oven, let the cookies set on the baking sheets for 5 minutes, before transfering them to a wire rack to cool completely. (The cookies will still be somewhat soft texture-wise, but will firm up more while cooling on the wire rack.) Since the cookies are quite large in size, I used a pancake turner to remove the cookies from the baking sheet/stoneware. (After making 12 jumbo size cookies, I found I didn't have enough dough for the last cookie to fill the one 1/4 cup, so the last cookie wasn't as big, and I ended up baking the last cookie for just 12 minutes.)
Servings: 13 cookies (12 jumbo size cookies, and 1-large size cookie)
*Note: When making the cookies, I did not have a plain coffee creamer, but I did have and used a Belgian Chocolate Toffee Creamer. Others who have made these cookies, stated they used a vanilla-cinnamon powdered creamer, or even a vanilla-caramel powdered creamer. Also, when adding the sugars, I didn't use both light and dark brown sugar, but rather a 1/2 cup of the dark, and a 1/2 cup of granulated sugar, plus the 1/3 cup of granulated sugar as well.
Photo of cookies above, were made with butterscotch chips.
I think I prefered them over the chocolate chip cookies!