Many years ago, before Levain, the thick chocolate chip cookies everyone raved about were Carol's and Selma's. Carol's are still available, but Selma's was acquired by Byrd's and the legendary cookies with a texture like no other are no longer available at Disney. This recipe is one I came up with many years ago to try to replicate Selma's.Jump to Recipe
Selma's were made with margarine, and I put a margarine version in the notes. Unfortunately margarine has changed since then and has more water. You most definitely will NOT get the same results with regular grocery store brands. I think the old ones, like most commercial cookies, were made with special margarines available to professional bakers. They are formulated with palm oil and other things that affect flavor and texture. I used Plugra because the cookies made with it were coming out thicker.
I'm not sure if they are still available, but back around 2009 Disney Parks sold Minnie's Bakeshop Chocolate Chip Cookies. Prior to that, the Disney cookies were called Selma's, but it seems Disney put their stamp on the cookies so Minnie could get the credit. Whatever the story, I loved those cookies and tried to make similar ones at home. I posted this copycat in 2010, and while I don't think it's really that much like Minnie's Bakeshop, people seem to like the cookies.
The cookies are large. Each ball of dough should weigh a little over 4 ½ oz. I almost always chill the dough, but if you don't have time you don't have to. Using a ton of chocolate chips and nuts will give you thicker cookies. I use almost 2 cups of candy per 6 cookies, so basically these are candy with dough wrapped around.
Update: In 2017 Disney Parks posted a similar cookie recipe, though the cookies are smaller and thinner and not really anything like the old Selma's or Minnie's Bakeshop.
If you are not satisfied with how thick these are, here's another big fat cookie recipe you can play with.
Minnie's Bakeshop Cookie Copy Cats
- 1 stick cold butter 114 grams, cut into chunks, try Plugra
- ½ cup light brown sugar 100 grams
- 6 tbsp powdered sugar 40 gram
- 2 tbs lightly beaten egg 25 grams total**
- 1 T. water
- ½ teaspoon vanilla extract
- 1 ⅓ cups all purpose flour 6 oz/170 grams
- ½ scant teaspoon salt
- ¼ teaspoon baking soda
- 1 cup walnuts broken up but practically whole
- 2 cups assorted chips like semisweet, bittersweet, white, butterscotch, M&Ms Seems like a lot, but works.
- Cream the butter and both sugars using high speed of an electric mixer. Scrape bowl.
- Crack the egg into a bowl and beat with a fork. Measure out 2 tablespoons of egg.
- Add the 2 tablespoons egg, the water and the vanilla to the sugar mixture and beat just until blended. Scrape sides of bowl again. Thoroughly stir together the salt, baking soda and flour. Add to the dough and stir until it’s almost mixed in. Add the chips and candy and continue stirring until flour mixture disappears.
- Scoop the dough into 6 large scoops. If you want more rounded looking cookies, make the scoops/balls very compact. If you want scraggly cookies, don't shape the balls as tight. Chill the scoops for several hours on a plate.
- Preheat oven to 375 degrees F.
- Bake the cookies in a well-preheated 375 degree oven for about 18 minutes. Pull sheet from oven. Using a spatula, push the cookies inward to make them fatter (taller, less wide). ! Let cool on the baking sheet until they are just slightly warm, then transfer to the freezer and freeze until ready to serve. Thaw and serve.