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.
- 1 pound unsalted butter (4 sticks)
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
- 2 pounds bittersweet chocolate, coarsely chopped (we chose Ghirardelli)
- Preheat the oven to 350 degrees.
- Line cookie sheets with parchment paper.
- Combine the butter and the sugars with your mixer.
- Add the eggs one at a time, mixing between each.
- Now add both flours, baking powder, baking soda, salt, vanilla and chocolate to combine.
- 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.
- Bake for 15 to 20 minutes, depending on size of cookie, until lightly browned. We baked for just under 20 for a gooey middle.
- 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.