Costco Chocolate Chip Cookie Copycat
Huge chocolate chip cookies designed to be like the ones they sell in the Cosco cafe. These are not low calorie cookies and best shared or cut into segments as you would with a giant mall cookie. I keep them frozen and break or cut off pieces.
Servings 8 cookies
Cost 5
Ingredients
- 2 sticks salted butter, room temperature (Land o' Lakes) (230 grams)
- 1 cup light brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- ⅓ cup corn syrup (golden syrup works too) (90 grams)
- 1 tablespoon molasses (20 grams)
- 1 teaspoon vanilla extract (need at least 1 teaspoon)
- 1 extra-large egg (66-60 grams)
- 3 cups all-purpose flour or as much needed to make 410 grams, this could be up to 3 ½ cups (410 grams)
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups chocolate chunks (Belgian chunks from Aldi)
Instructions
- In a stand mixing bowl, using the paddle attachment, beat together the softened butter and both sugars. Beat until just creamy, scraping the sides of the bowl. Beat in the corn syrup, molasses and vanilla.
- Add the egg, beating just until mixed.
- Mix together the flour, baking soda and salt.
- Add the flour mixture and stir until blended. The dough should be dry enough to shape with your hands, but not so dry that it's falling apart. If you used a scale it should be just right, but if for some reason the dough is too loose or very dry, you can try cracking a second egg and whisking in just enough to moisten. If your dough too loose and sticky, you can add a little more flour.
- Add the chocolate chunks or chips. Divide dough into 8 balls. Press the balls down slightly so that they are about 3 inches in diameter and a little over 1 inch thick. Put the balls on a plastic wrap lined dinner plate, then cover with more plastic wrap and forget about them for at least 24 hours.
- Bring the cookie dough to cool room temperature before baking or you can bake it cold. What you choose will affect the length of baking time and the consistency of the centers.
- When ready to bake, preheat the oven to 350 degrees F. and make sure it's at full temp. I recommend baking one cookie first to get the time right. My cookies were consistently done at 24 minutes. I've also baked these at 400 and at 400 they're usually done in 18 with browner edges and lighter centers.
- The cookies may have kind of a cakey consistency straight from the oven, but as the corn syrup cools the consistency changes to a more crunchy, chewy, cookie. So let the cookies cool, and if you want to set the chocolate you can freeze them. To serve, let thaw or warm in the oven.
Notes
Flour varies in weight. I usually get 127 grams to 140 grams per cup, but my last bag of AP flour was giving me 115 grams per cup! This means that for this recipe, you'd need 3 ½ cups to get 410 grams. So use the scale. I have been consistently using 410 grams no matter the volume.