This recipe has been adapted from Emeril Lagasse's, "E.J.'s First Ice Cream Sandwich Cookie", recipe.
You can wrap each cookie separately in plastic wrap and freeze them until you would like to eat one!
Jumbo Cookies
- 2 1/4 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 sticks butter, unsalted, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar, packed
- 1/2 tsp vanilla extract
- 1/2 tsp maple extract
- 1 egg
For topping: chocolate chips and sprinkles
Preheat oven to 350*.
Line 2 cookie sheets with no-stick foil and set aside.
Into a bowl, combine flour, baking soda, baking powder and salt. Stir with a whisk.
In a mixer, add butter and sugars and blend until light and fluffy.
Add extracts and egg and mix well.
Scrape down side and continue mixing.
Add dry ingredients and mix until combined.
Take large scoops, about 2 tablespoons in size and roll dough into balls. Set onto prepared sheets about 2 inches apart. You will get 6 cookies per sheet.
Press down just a little bit to get a flat top.
Add 8-10 chocolate chips to the top of each cookie and press then down gently.
Add sprinkles and press them into the dough.
Bake for 13 minutes or until lightly brown around the edges.
Remove from oven and allow them to cool on sheets for 3 minutes before removing them.
Grocery stores in Raleigh, NC:
- The Fresh Market, 6325 Falls of Neuse Road in Raleigh.
- Earth Fare, 10341 Moncreiffe Road in Raleigh, 27617
- Super Target
- Lowes Foods
- Harris Teeter
- Kroger
- Food Lion
- Aldi and Super Walmart
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