Cafe Style Chocolate Chip Cookies
With Halloween around the corner, Duane and I decided to carve pumpkins with a few friends this past weekend and I brought over these Cafe Style Chocolate Chip Cookies to share with everyone. As delicious as the cookies are, I want to talk about our pumpkin carving first then the cookies. Duane went to the pumpkin patch and did the “all you can hold for $30”, he was able to hold six large pumpkins (he could have held seven if the person working the patch tried a little harder) for us and our friends. This was my first real carving other than the triangle-shaped eyes and nose; and I didn’t go easy my first time either. Duane found a Frank from “Donnie Darko” (great movie, a must watch) stencil for me and I couldn’t resist (It’s one of my faves!), he choose the Joker that looked really difficult. I think the finished products turned out amazing! We have two pumpkins left and I can’t wait carve those…I just need to figure out what to try this time. Duane decided he was going with Heisenberg from Breaking Bad.
My first real Jack-o-Lantern. Frank from “Donnie Darko”
Duane’s Joker carving
On to the cookies, the prep time listed in the instructions includes the chill time before placing the cookies in the oven. I used dark brown sugar but you can use light if you do not want a heavy molasses flavor. These café style chocolate chip cookies are big, chewy, and delicious; the batch I brought over to our friends was gone in no time!
Want a pumpkin recipe to fit the festivities? Here you go: https://www.muffinsandmeat.com/2013/11/16/easiest-pumpkin-cookies/
Cafe Style Chocolate Chip Cookies
Ingredients:
- 2 cups + 2 tablespoons flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1 1/2 sticks (6 oz) butter, melted and cooled
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups dark chocolate chips ( I used mini)
Directions:
- In a medium-sized bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In a large bowl, beat together the cooled melted butter and the sugars with a mixer for about one minute. Add in the eggs and vanilla extract. Beat until just combined.
- Slowly add in the dry ingredients and mix briefly, just until there are no flour clumps left. Fold in the chocolate chips.
- Refrigerate the dough for 30 minutes to an hour. While the dough is in the refrigerator preheat oven to 325 degrees.
- Line baking tray with parchment paper, and take the cookie dough out of the fridge.
- Scoop the cookie dough with an ice cream scooper, roll dough into balls and then flatten on the prepared baking tray, leaving room for the cookies to spread. Do a test batch with one or two cookies first.
- Bake for 14-16 minutes or until the cookies have spread and are brown around the edges. The center will look a little underdone; the cookies will continue cooking when removed from the oven.
- Allow to cool and enjoy!
Tagged: bakery style, chewy cookies, Chocolate Chip, dessert, pumpkin carving
