I LOVE a good chocolate chip cookie. There is often frozen cookie dough in my freezer so that I can have a fresh baked cookie or two for dessert. I am always ready to try out a new recipe and find the best cookie to make over and over again. Knowing this, when my husband found this recipe online, he sent it to me right away. I don’t know how credible the source is and if this is truly the recipe that is used inside of Disneyland’s bakery but I was more than happy to give it a try!
When I first looked over the recipe I found it interesting that it had shortening and cake flour. These ingredients I have never personally seen in a chocolate chip cookie. I had high hopes that this meant this cookie would be different from others I have tried before. We’ll find out whether these ingredients make a cookie better or worse.
The process was pretty simple. Cream the ingredients, add in flour, then the chocolate chips. This recipe does have a step for chilling the cookies, which is common, but it was different because you have to roll the dough into logs in plastic wrap before you chill so that you can cut it into discs. This technique likely makes it easier to have identical looking cookies. It doesn’t tell you how long to chill the dough for. I checked it at about an hour and it was still too soft. It was firmer at 1.5 hours but I think I still pulled it out too soon.
As I started to cut the log into ½ inch slices I found my dough was still pretty soft. After cutting I still had to reshape the disc which felt like it defeated the purpose of cutting it. I was able to get about 24 cookies out of the recipe, plus a little cookie dough to taste. As I tasted the dough I was immediately reminded of the Pillsbury Holiday Cookies that are sold in the refrigerated aisle as ready to bake cookie dough. It is usually a sugar cookie with a shape or image in the center like a heart, a pumpkin, a Christmas tree, the list goes on and on. There was no doubt in my mind that if you left out the chocolate chips your cookie would taste the exact same as these.
I put the cookies in the oven to bake, 12 at a time. The recipe said the bake for 10 minutes but at 10 minutes the cookies were raw looking and definitely not ready. The first batch I pulled out at 15 minutes but after they cooled I decided the bottoms got a little darker than they should have so I put the second batch in for 12 minutes and felt this was a good amount of time.
The cookies looked pretty standard, if anything they were a little light in color and not very brown. They tasted like a good, solid chocolate chip cookie but I found myself missing the butter flavor. The taste again reminded me of the Pillsbury holiday cookies and the cooled cookies had the same consistency. I can’t recall the last time I had a Disneyland Chocolate Chip cookie, likely in my childhood, but I can absolutely picture these cookies being mass produced easily and sold warm. I do feel they were best warm and once they cooled, they were crunchier than I liked. I found myself reheating the leftover cookies in the microwave to warm before eating.
While the recipe produced a good cookie, I don’t think I will be coming back to it. I prefer the butter flavor, especially a browned butter cholate chip cookie, and I would rather try new recipes than return to this one.
This recipe as prepared was a total of 3120 calories. If divided into 24 cookies, each cookie is 130 calories.
Here are the links to products used today:
Rubber Spatulas – https://amzn.to/3JWDtAA
Oven Mitts – https://amzn.to/3JYq5Mg
Vanilla Bean Paste – https://amzn.to/3QGEsZB
Baking sheet – https://amzn.to/3UGKcDA
Plastic Measuring Cup – https://amzn.to/4bDJIoV
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