I don’t know if the cookies are the same now that Disney has remodeled Main Street Bakery and added a Starbucks, but this recipe, which is supposed to be Main Street’s Bakery’s, is a good one.
I’m glad I finally tried it! I wasn’t sure the cookies would be chocolatey enough, but the 18 oz of chocolate chunks (or in this case, chips) added at the end certainly did the trick. The dough started out a little soft, but after a 30 minute stint in the refrigerator, it was easy to work. I also thought the recipe was interesting in that it only called for only 1/4 teaspoon of baking soda. The cookies rose just fine and had an interesting cakey but still kind of dense texture that worked well with all the chocolate without overpowering it.That is, the dough was good, but not so rich that it clashes with the chips. This one’s definitely a keeper. Now I just have to make my way back to Disney World and try the cookies on Main Street.
- 8 oz regular butter or 8 oz unsalted butter, cool room temperature
- 1 tablespoon light brown sugar
- 1 cup granulated sugar
- 2 large eggs, whisked in a separate bowl
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder (natural)
- 1 1/2 cups (6.8 oz) all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt or 1 teaspoon of salt if using unsalted butter
- 3 cups semisweet chocolate chunks
- Preheat oven 350 F.
- In a large mixing bowl, beat the butter until creamy. Gradually add both sugars, then gradually add the eggs. Beat until light and fluffy, then beat in the cocoa powder.
- Combine the flour, baking soda and salt in a separate bowl and stir well, then stir into the batter. Add the chocolate chunks or chips and white chips (if using). Chill the dough for at least 30 minutes.
- Drop dough by rounded teaspoons or tablespoons onto ungreased or foil lined baking sheets spacing about 2 1/2 inches apart. Bake until cookies are set, 8-10 minutes for small cookies or up to 12 minutes for larger cookies.
- Let the cookies cool in the baking sheet for about 5 minutes, then transfer to a wire rack and let cool completely.
I’m still slightly obsessed with Epcot’s Strawberry Shortcake and am working on a new version, but for now, here’s another Disney inspired recipe.