I love chocolate, especially chocolate chip cookies. One of my favorite treats is a warm Tiny Boxwoods’ chocolate chip cookie that you can only get in Houston or Austin. This obviously poses a problem when you live in neither of those cities! Henry’s mom found this recipe claiming to be the closest thing to a Tiny’s cookie, so we had to make them – another great quarantine activity!

First of all this recipe makes a ton of cookies! LARGE cookies at that. We cut the recipe in half, and we still ended up with 18.

Ingredients

1. 1 pound unsalted butter (4 sticks)
2. 1 3/4 cups granulated sugar
3. 2 1/4 cups packed light-brown sugar
4. 4 large eggs
5. 3 cups plus 2 tablespoons pastry flour
6. 3 cups bread flour
7. 1 tablespoon salt
8. 2 teaspoons baking powder
9. 2 teaspoons baking soda
10. 1 tablespoon pure vanilla extract
11. 2 pounds bittersweet chocolate, coarsely chopped (we chose Ghirardelli)

Directions

1. Preheat the oven to 350 degrees.
2. Line cookie sheets with parchment paper.
3. Combine the butter and the sugars with your mixer.
4. Add the eggs one at a time, mixing between each.
5. Now add both flours, baking powder, baking soda, salt, vanilla and chocolate to combine.
6. We used an ice cream scoop to scoop each cookie onto the parchment paper lined cookie sheet. Recommended 2 inches apart. If you want smaller cookies, use a tablespoon.
7. Bake for 15 to 20 minutes, depending on size of cookie, until lightly browned. We baked for just under 20 for a gooey middle.
8. Let them cool and then EAT!

 

I hope you try this recipe. I promise you won’t be disappointed!

 

* Visit Hannah Bunker’s site for more pictures and details of this recipe.