Great American Cookie Company Style Chocolate Chip Cookies

The first thing I made in my brand new Kitchen Aid Professional series stand mixer is a new chocolate chip cookie recipe. I consider myself a bit of a chocolate chip cookie aficianado; in fact, I've toyed with the idea of making a new blog, a la The Brownie Project, dedicated to my attempts to find the best chocolate chip cookie recipe. Alas, not enough time.

I had intended to make a double fudge cookie as my first recipe for my new stand mixer, but I misread this recipe, and somehow managed to mentally add cocoa powder when I read it. This recipe probably would do well with the addition of cocoa powder, but since it was new to me, I didn't want to alter it the first time around. They are quite tasty, especially fresh out of the oven. Nice chew to them, with a nice caramel flavor. Definitely make sure to have a gallon of ice cold milk on hand to go with these cookies! I think they come pretty close to the flavor of the Great American Cookie Company cookies, though my big cookie scoop was M.I.A. when I baked these, so the size is certainly not quite right. If you grew up on those mall cookies, you will be a fan of these, definitely.

P.S. - If you're stopping by from Bake at 350's Flavor of the Month, thank you! If you need more of a holiday cookie fix, click here to visit my collection of Christmas cookie recipes from this year's Christmas Cookie Bonanza!

Great American Cookie Company Copycat Chocolate Chip Cookies

Printer-friendly recipe

2 1/4 c flour

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar

1 tsp vanilla extract

2 eggs

3 cups of mix-ins (like chocolate chips, nuts, peanut butter chips, M&Ms, etc.)

1. Preheat oven to 350.

2. Mix flour, baking soda and salt in a bowl with a whisk.

3. Mix butter, sugar, brown sugar and vanilla in mixer bowl until creamy.

4. Add eggs and mix.

5. Gradually stir in flour mixture.

6. Add 3 cups mix-ins; stir with a wooden spoon to combine.

7. Drop batter by tablespoonfuls, two inches apart onto ungreased cookie sheets.

8. Bake 10 minutes or until golden. Cool on wire rack.