Max & Erma's Chocolate Chip Cookies

Name: Max & Erma's Chocolate Chip Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes about 48 regular size cookies
Cuisine: American
Ingredients: 3 1/3 c all purpose flour; 3/4 tsp baking soda; 1/4 tsp salt; 2 stick butter, melted & cooled; 1 1/4 c brown sugar; 1/2 c granulated sugar; 2 large eggs, room temperature; 2 large egg yolks, room temperature; 1 1/2 Tbsp madagascar bourbon vanilla extract( my preference); 1 pkg 11 1/2 oz. peanut butter chips (my preference); 1/2 c chunky peanut butter (optional) (my preference); 1 c chocolate chunks, or chips; 1 c chopped walnuts or pecans optional (my choice)

By Rose Mary Mogan
@cookinginillinois

While visiting our daughter in Ohio one year, she suggested a restaurant where we could eat while she was in school, & said they had the best Chocolate Chip cookies, & told us we could order them while we dined & they would bake them for us to take home. We loved the concept of that idea, they serve really large cookies, and although I had never eaten one, I did look for a recipe for them on the internet once I got home, made a few slight modifications to the recipe and have been making them every since. They are very moist, and chewy, & flavorful from the Madagascar Vanilla I insist on using.

Rating:

★★★★★ 1 vote5

Comments:

20 Comments

Serves:

Makes about 48 regular size cookies

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

3 1/3 c

all purpose flour
3/4 tsp

baking soda
1/4 tsp

salt
2 stick

butter, melted & cooled
1 1/4 c

brown sugar
1/2 c

granulated sugar
2 large

eggs, room temperature
2 large

egg yolks, room temperature
1 1/2 Tbsp

madagascar bourbon vanilla extract( my preference)
1 pkg

11 1/2 oz. peanut butter chips (my preference)
1/2 c

chunky peanut butter (optional) (my preference)
1 c

chocolate chunks, or chips
1 c

chopped walnuts or pecans optional (my choice)
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How to Make Max & Erma's Chocolate Chip Cookies

Step-by-Step

Mix flour, salt, and baking soda in a medium size bowl and set aside. PREHEAT OVEN TO 325 degree F.
Beat both sugars & cooled melted butter in a large bowl until combined, gradually add eggs and egg yolks one at a time, and mix until thourgly blended. Add vanilla and peanut butter, and beat well. Gradually add flour to creamed mixture, a little at a time, and beat till smooth and well mixed.Then add nuts and both chips or chunks and mix with a large spoon until thourgly mixed.
Shape dough into walnut size balls, about 2 tablespoons in each cookie, and place on a greased cookie sheet about 3 inches apart. Bake for 12 minutes and remove from oven, they will look like they are not fully baked. BUT LEAVE COOKIES ON COOKIE SHEET FOR 10 MINUTES BEFORE REMOVING. This allows them to continue to cook but remain soft and chewy.
After 10 minutes or so, remove to wire racks and allow to cool completely.
NOTE: I especially like to USE AIR BAKE PANS ONLY for baking cookies, there is a visible difference when baking, the heated air bakes the cookies and they do not turn too dark on the bottom, or get too hard when baking. Also try to shape the cookies as closely to the same size as this allows them to cook evenly, and will all be done at the same time.
Madagascar Bourbon Vanilla Extract is my personal favorite, but any type will work, it is just that Madagascar has more flavor in my opinion.
My family loves peanut butter, which is why I prefer to use peanut butter chips, and chunky peanut butter, but you can use all chocolate chips or chunks, and omit the peanut butter if you like, and omit the nuts as well, just that we prefer cookies with the nuts.