Thick & Chewy Bakery Style Sunbutter Chocolate Chip Cookies (Plus 2 key tips that make these giant cookies so good!)
Cookies in a box (or bag) are not palatable to me. I didn’t even like them as a kid. I was picky, probably because there were too many great cooks in my life to let me suffer through eating store-bought cookies and such. (Although there is the story about my too-early-in-life adoration of a certain Swiss Cake Roll from that Debbie character. But that’s another tale for another time.)
I grew up on homemade cookies (or just the dough!) and was baking my own by the time I could reach the counter top. And because both my parents had an insatiable sweet tooth, we were no strangers to a good corner bakery. There was one shop in particular where mom would take me, usually during our Saturday morning shopping trips.
Stepping inside felt like melting into another atmosphere. The air was always cool, but not cold, and the aroma of pure sugar was intoxicating. I can still see the blue tiled walls and the gleaming glass bakery case, the only barrier between me and handmade pastries, frosting, sprinkles… and those cookies.
You know the ones. Bakery style. That means giant, thick, chewy and decadent to me. And when I want a cookie, that is exactly what I want.
Recently, Little Chef (who is not exactly a little chef anymore – why do they grow up so fast?) was helping me make dinner and we were contemplating dessert. I told her that story of the bakery, closed down now, in my home town. Of course, that triggered a shared cookie craving that could only be satisfied by something rich and sweet and indulgent, like these Thick & Chewy Bakery Style Sunbutter Chocolate Chip Cookies.
Make these and everyone will think you stopped off at your local bake shop for a treat. So, what makes them so great?
The exterior is slightly crisp, but not crunchy. Think shortbread for the exterior. Inside, they are chewy and moist – but not dough-y. For the perfect outcome for these Thick & Chewy Bakery Style Sunbutter Chocolate Chip Cookies, be sure to follow my 2 key tips:
1. Do not skip the freezing step prior to baking.
2. Allow the cookies to cool completely on the pan before eating.
With those tips, you’re on your way to enjoying Thick & Chewy Bakery Style Sunbutter Chocolate Chip Cookies any time you like!Thick & Chewy Bakery Style Sunbutter Chocolate Chip Cookies
- 1 cup sunbutter (or other nut or seed butter of choice; see Notes below recipe for more)
- 1 cup sugar
- 1 egg
- 1 teaspoon pure vanilla extract (use grain-free vanilla extract if you avoid all grains and grain-based products)
- Pinch of salt
- 1 cup semisweet chocolate chips (I use a vegan, gluten-free dark chocolate; use what you like and what suits your dietary needs.)
- Combine all ingredients except chocolate in a mixing bowl and stir until mixture is smooth. (It will be very stiff.)
- Stir in chocolate chips and scoop dough into 6 equal portions, placing 3 inches apart on parchment lined cookie sheet. (I use a ¼-cup scoop for this and end up with 6 equal portions.)
- Using a fork with long tines, create a cross-hatch pattern by pressing gently into the cookie dough, first in the center, then on each side of each mound of dough (this is to make sure your cookies are even, they are too large to only press once with a fork), then repeat the markings at 90 degrees. Don't flatten cookies too much, they should remain about ½-inch thick all the way across.
- Place pan in freezer while oven preheats to 350F. (Please see my Note below recipe.)
- When oven is heated place pan from freezer into oven.
- Bake 12 minutes.
- Remove pan from oven and cool cookies completely before serving.
- Serve room temperature or chill for an amazing treat!
- Makes 6 giant cookies.
- I use homemade sunflower seed butter (here’s the how-to) or organic Sunbutter. Organic Sunbutter doesn’t contain added sugar, it is only toasted sunflower seed kernels, so it’s a great product to incorporate into your gluten-free nut-free baking! (Not that we’re overly concerned with sugar in this recipe, but I do advise reducing the sugar by 1/4 cup if you use a sweetened nut or seed butter so the cookies aren’t overly sweet.)
- I freeze the cookies a minimum of 15 minutes, but usually get busy with other things and leave the cookies in about half an hour. Of course, my oven preheats much faster than this, but I think the cookies turn out better when they are frozen half an hour. You can always freeze the cookies for 15-20 minutes, then start your oven preheating so that the cookies get a full 30 minutes in the freezer, if you want to be conservative with electricity or gas.
- We make a batch, enjoy a single cookie each for an indulgent dessert, then store the remaining cookies in the fridge for a few days (or you can freeze baked cookies up to 1 month, if you like), then have another treat handy when we’re ready.
- Of course, you could make these much smaller if you prefer. Adjust your baking time down if you do, so the cookies do not burn. I still recommend cooling completely so that the cookies hold together when you eat them.
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