Doughbox Bakery Chocolate Chip Cookies

--Entry updated 16 Jan 2024--

Normally when I make chocolate chip cookies, I simply go for the Nestle Toll House recipe. This time, I wanted to see how a different recipe would compare. Found this recipe quite some time back in Midwest Living magazine and never got around to trying it...until now. The funny thing is, knowing the amounts in the ingredients, I was fairly sure the yield number had to be incorrect. I looked up the recipe on their website (link below) and it still has the yield listed as 80 cookies. Unless you are making really, really large cookies (as in the size of a handprint--which is not what is shown in the picture), there is no way to end up with such an amount. I made them approximately the size of what is shown (around the size of the palm of my hand) and ended up with 183 cookies (good thing they turned out super tasty!)  Thus, make these when you need LOTS of cookies...

Update: Upon revisiting this recipe, I halved it to see if it would still turn out. Not only does it turn out just fine, I think it might be even better. It's certainly easier to manage the dough in the lesser amount! Thus, I have included the halved amounts next to each ingredient, in case you want to make a "normal" amount of cookies. Also, the yield was around 60-65 for the half batch when using my cookie scoop, so I might have been going a bit small when I tried this recipe the first time back in 2015. Lastly, I think it helped to use parchment on the baking sheets, will be doing that from now on for these.

Link to my YouTube "making of the recipe" video: https://youtu.be/jOThTJ6mO3Y

Link to original recipe: http://www.midwestliving.com/recipe/cookies/chocolate-chip-cookies-doughbox-bakery/

Ingredients (half batch is listed at end of each):

1 c. (2 sticks) unsalted butter, softened (1/2 c. (1 stick))
1 1/4 c. canola oil (5/8 c. (5 oz.))
1 1/4 c. golden/light brown sugar (1/2 c. + 2 T.)
1 c. dark brown sugar (1/2 c.)
1 1/4 c. sugar (1/2 c. + 2 T.)
2 1/4 tsp. baking soda (1 1/8 tsp.)
2 tsp. vanilla extract (1 tsp.)
1/2 T. salt (3/4 tsp.)
5 eggs (2 1/2 eggs...stir one up, weigh it, then keep just half of weight for the "half" egg)
660g (5 1/2 c.) all-purpose flour (330g (2 3/4 c.))
4 c. (24 oz.) semisweet chocolate chips/morsels, plus more for tops if desired (2 c. (12 oz.))

Directions:

1. Preheat oven to 350°F.

2. In large mixing bowl, beat butter with electric mixer for 30 seconds.

3. Add oil, all sugars, baking soda, vanilla, and salt.  Beat until mixture is well combined.

4. Add eggs one at a time, beating well after each addition.

5. Add flour one cup at a time, mixing on low speed, as much as you can with mixer.  Add the rest by hand, mixing with wooden spoon.  (I ended up only needing to mix in the last 1/2 c. by hand).

6. Stir in chocolate chips.

7. Drop dough in rounded tablespoons onto baking sheet, around 2 inches apart.  Bake for 9 to 11 minutes.  Cookies will be golden brown around edges and look slightly underdone. (note: as stated above and as shown in the video, I recommend lining your baking sheets with parchment for optimal results here; picture is from original attempt at recipe)

8. After removing from oven, leave cookies on sheet for 2 minutes before removing to cooling rack.

9. Enjoy!!