Minnie's Bakeshop Cookie Copy Cats
Gigantic Chocolate Chip Cookies like the Minnie's Bake Shop ones sold at Disney World (formerly Selma's).
Servings 4 cookies
Cost 5
Ingredients
- 1 stick cold butter, cut into chunks (114 grams)
- ½ cup light brown sugar (100 grams)
- 6 tablespoon powdered sugar (40 grams)
- 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 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.
Instructions
- Cream the butter and both sugars using high speed of an electric mixer. Scrape bowl.
- Crack the egg into a separate 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.
Notes
Baking Notes:
The egg measurement is half an egg. If you double the recipe, use 1 extra large egg.
Plugra butter will give you taller, thicker, more rounded cookies. The ones in the photo were made with Land o Lakes, so they are pretty tall too.
Baking the cookies can be tricky. In a regular oven, 375 for about 18 minutes seems to work. Make sure to let the cookies cool COMPLETELY. I recommend cooling then freezing then thawing, as it changes the texture somewhat in a good way.