My high school had the best lunch program ever. Not only did we have a contract with Subway on Tuesdays and Thursdays, but the grannies in the kitchen sure knew how to throw together some tuna salad. They’d add negligible amounts of the healthy junk (celery) and opt instead to just load it with mayo. Then they’d slap a good glob of it between a hamburger bun and wrap each one in plastic wrap. It was heaven! I had a particular way I’d eat mine though: I’d crush up one of those small bags of sour cream and onion flavored chips and pour the crumbs all over the tuna. Dear God, my mouth is watering remembering how good that was. Whoever invented putting chips on sandwiches is a genius.
The real prize of our lunch menu, however, were these JUMBO chocolate chip cookies that were delivered fresh every day. They were bigger than the palm of my hand! And FAT. Thin, wafer-like cookies are for pansies. They were bursting with huge chocolate chunks that would make the real Chunk squeal. Like the tuna, each one was individually wrapped in plastic wrap. The price: $1.00
So here’s what I would do on a daily basis: Grab my tuna sandwich, chips, and cookie then go sit out on the grass outside. By the time I finished my sandwich the sun had essentially re-heated the cookie, giving it that slightly warm, fresh-out-of-the-oven-ooey-gooey-chocolate-explosion consistency.
It was heavennnnn!
The only thing I knew about these cookies is that my classmate’s mother made them. I always imagined that his house smelled amazing and he got a cookie with every meal. Turns out, she didn’t actually make them at home. She has a little cookie shop called Mary’s Cookies in Kennebunk, Maine. I emailed her recently so I could pick her brain on how to make the perfect cookies. She was so cute. After I told her my name she must have run straight to a yearbook because she was able to guess who I was on the first try!
I wasn’t expecting her to give me her full recipe, being a business owner and all (I’d protect it with my life too!). but she did let me in on two little secrets:
- Lots of vanilla
- Bake those babies low and slow at 350ºF/176ºC.
So with that advice in mind, I went on a mission to try and make the fattest, chunkiest, butteriest, brown-sugariest chocolate chip cookie that I possibly could. And I must say, there are a million recipes out there. They all tend to use the same basic ingredients, but it is the amount of those ingredients and how you use them that produces different results.
I found this guide by Kathy Strahs to be extremely helpful. After looking it over I was essentially able to develop my own recipe based on my desired end result. So with that in mind, here’s how to make the perfect, melt-in-your-mouth-baby-got-back chocolate chip cookie. Printable recipe after the jump!
Step 1: The first thing you want to is cream together your butter, shortening, and sugars. I use the paddle attachment and let the machine run on low for 5 minutes or so, scraping down the bowl every once in a while. The mixture should look light and fluffy, like this:
Step 2: Next, add your egg, yolk, and vanilla extract. Mix to combine.
Step 3: Mix together your dry ingredients: The flour, cornstarch, baking powder, and salt. Dump this mixture into the bowl with the egg. Stir on low until *just* combined, then stop! Not even 30 seconds. In fact, do it by hand if you want.
Step 4: Get yo’ chocolate all chopped up and ready to go. Is there anything sexier than a bunch of chocolate in a bowl? There is? Okay, nevermind me.
Step 5: Throw them in! At this point it’s easier to just fold them in with a spatula.
Step 6: Now dump the whole mixture out onto a square of parchment or wax paper. Resist the urge to eat some! Or go ahead and eat some. You know you want to. Just don’t sue me.
Step 7: Wrap the dough in the paper and place the whole lot in the fridge for an hour. Some people think it’s best to wait 24 hours. I think that is ridiculous. Who the hell is willing to wait 24 hours when their kitchen smells like this? Crazy people, that’s who.
Step 8: Preheat your oven to 350ºF/176ºC. Mary told me that it’s very important that your oven is calibrated correctly. May be worth investing in one of those cheap oven thermometers!
Step 9: One thing I like to do whenever I try a new cookie recipe is do a test bake with just 2-3 cookies to see how far they’ll spread. It gives you a good idea of how many cookies you can fit on a sheet and how to position them.
Step 10: I measured out my dough using a 1/3 cup measure, which helped to ensure they all came out the same size. With that being said, next time I will probably upgrade to a 1/2 cup measure and increase the cooking time a bit. I think by doing that I could expect to get around 8 cookies rather than 12.
Step 11: Let these babies bake for approximately 15-20 minutes until they are slightly golden around the edges. Be careful not to over bake! I’ve always said that a slightly undercooked cookie is better than a burnt one. Speaking of, undercookied” should totally be a word, amirite?
Let them cool on the tray for about 10 minutes and then dig in!
Look at how fat they are! Baby got back.
The resulting cookie is packed full of chocolate and vanilla flavor. Due to the added shortening and baking powder, it’s also much thicker than your average cookie. The extra yolk adds to its chewiness, yet the cookie itself is still firm without being crunchy or crumby. If you’re anything like me you know the best way to eat any chocolate chip cookie that isn’t right out of the oven is to pop it in the microwave for 5-10 seconds to let those chocolate chips do their thang again.
I hope you’ll give these a try. I immediately gave half the batch to my neighbors so I didn’t eat them all. It was good timing too, since eyes suddenly moved to the top of my head and I was beginning to grow big patches of blue fur like this guy.
Anyway, whip these up and let me know how they go!
Until next time <3
- 2 1/4 cups (280 grams) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- 1 tsp salt
- 1/2 cup (113 grams) butter, softened
- 1/2 cup (153 grams) of shortening
- 3/4 cup (165 grams) packed brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg plus 1 egg yolk
- 1 whopping tablespoon of vanilla extract
- 1 1/2 cups chocolate chunks/chips
- Cream together your butter, shortening, and sugars, scraping down the bowl every once in a while. The mixture should look light and fluffy.
- Next, add your egg, yolk, and vanilla extract. Mix to combine.
- Mix together your dry ingredients: The flour, cornstarch, baking powder, and salt. Dump this mixture into the bowl with the egg. Mix on low until just combined.
- Fold in the chocolate with a rubber spatula.
- Wrap the dough in some parchment paper and place in the fridge for one hour.
- Preheat your oven to 350ºF/176ºC.
- Measure out your dough using a 1/3 cup measure (for 12 cookies) or a 1/2 cup measure (for 8 cookies)
- Bake for approximately 15-20 minutes, or until they are slightly golden around the edges. Be careful not to over bake.
What I learned:
- If you place your dough balls on your tray with the side with the most chocolate chips facing up, you’ll get a much prettier cookie. Some people will stick individual chips on the top of the cookie while baking. What can I say? I’m a traditionalist.
- Mary was right about everything. Especially the advice about adding lots of vanilla. So delicious!
- Chilling the leftover dough between batches helps to ensure that your cookies are consistent in size and shape!
- If you eat too much dough you may only wind up with 11 cookies instead of 12. Um, oops. 😛