I spent a large majority of my teenage years at the mall. I was either window shopping, shopping on a tight budget, or working. I worked at a dress boutique, a jewelry kiosk, and Gadzooks. Out of all the jobs the only thing that really made my time in retail fun was the food court, Starbucks, and cookies. In Rochester NY we had Brad’s Cookie Nook and of course American Cookie Company and I was all about the sugar and chocolate chip cookies. The smell of those cookies baking would fill that entire wing and before I knew it, I would be making my way to grab 2 large chocolate chip. The buttery brown sugar batter had a mouthwatering crispy bite and the chewiest center. It’s like the cookies would just melt in your mouth. Do you y’all remember these cookies? I cannot be the only one who experienced this! Well, if you haven’t had the delicious mall cookies, you’re in luck because The Mall Cookie Recipe is spot on and you are in for a treat.
What I think you will love the most about this recipe is that the cookie dough can be used with any cookie add-ins. In addition to chocolate chips and chunks I have used recipe to make peanut butter cup cookies, white chocolate toffee cookies, s’mores cookies, and sometimes I just bake them as is with no add-ins. This dough does require some chill time so be sure to plan ahead if making for guests. Also, these are large cookies so when baking be sure to space them correctly so that they don’t spread into each other; I do 4 cookies per sheet to ensure a perfectly round cookie. Get ready to enjoy the most flavorful-melt in your mouth-delicious cookies.
How to make the Mall Cookie Recipe
In a small bowl, whisk the flour, salt, baking soda, and baking powder together, set aside. In a large bowl using an electric mixer (or stand mixer), cream the butter and sugars on high speed until pale and fluffy. Add in the eggs one at a time, mixing in between. Add in the vanilla extract then lower the speed and gradually add in the flour mixture. Mix until everything is combined but don’t over mix. Stir in the chocolate with a spoon.
Using a large cookie scoop or a heaping tablespoon, scoop the cookie dough and roll into a ball. Place the cookie dough balls in a container and let chill in the refrigerator for 2 hours.
When you’re ready to bake and once the dough is firm, preheat the oven to 350F° and line a cookie sheet with parchment paper then place the cookies on the cookie sheet leaving a good amount of space and I recommend baking 4 cookies per sheet. Bake for 13-15 minutes. The center of the cookie might look undercooked when done but that’s okay as they will continue to bake on the cookie sheet for 5-7 minutes once removed from the oven.