There’s nothing like biting into a warm, chewy cookie topped with gooey chocolate chips. Great American Cookies has been satisfying sweet tooths for decades, and now you can recreate their famous treats right in your own kitchen. Whether you’re craving classic chocolate chip or something a little more adventurous, this copycat recipe brings the bakery-fresh flavor to your home.
Ingredients
To recreate the Great American Cookie magic, you’ll need the following ingredients:
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (165 grams) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups (281 grams) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (350 grams) semi-sweet chocolate chips
Optional Add-Ins
- 1 cup chopped walnuts or pecans
- 1/2 cup dried cranberries
- 1 teaspoon espresso powder
Tools and Equipment
To create these irresistible Great American Cookie copycats, having the right tools makes all the difference. Here’s what I use in my kitchen:
- Stand Mixer or Hand Mixer
A sturdy stand mixer is my go-to for creaming butter and sugars to perfection, but a reliable hand mixer works just as well.
- Mixing Bowls
A set of medium to large mixing bowls for combining ingredients ensures everything mixes evenly.
- Measuring Cups and Spoons
Accurate measurements are crucial. I use both dry and liquid measuring cups, along with a full set of measuring spoons.
- Rubber Spatula
Perfect for scraping down the sides of bowls and ensuring all ingredients are fully incorporated.
- Baking Sheets
Heavy-duty, rimmed baking sheets prevent spreading and ensure even baking. Lining them with parchment paper is a must.
- Parchment Paper or Silicone Baking Mats
These non-stick surfaces make for easy cookie removal and cleanup.
- Cooling Racks
Allowing cookies to cool properly on racks prevents them from becoming soggy.
- Cookie Scoop or Spoon
For uniform cookie sizes, a cookie scoop ensures even baking and beautiful presentation.
- Whisk
Handy for mixing dry ingredients like flour, baking soda, and salt to ensure they’re evenly distributed.
- Oven Thermometer
Ensures your oven is at the correct temperature for perfectly baked cookies every time.
Having these tools on hand will streamline your baking process and help you achieve bakery-quality cookies right at home.
Directions
Follow these steps to recreate the delicious Great American Cookie experience at home.
Prepare the Cookie Dough
- Cream Butter and Sugars
- In a large mixing bowl, beat 1 cup (227g) unsalted butter, 3/4 cup (150g) granulated sugar, and 3/4 cup (165g) brown sugar until light and fluffy.
- Add Eggs and Vanilla
- Beat in 2 large eggs, one at a time, ensuring each is fully incorporated.
- Mix in 2 teaspoons of vanilla extract.
- Combine Dry Ingredients
- In a separate bowl, whisk together 3 cups (375g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Mix Wet and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in Chocolate Chips and Optional Add-Ins
- Stir in 2 cups (350g) semi-sweet chocolate chips.
- If desired, add 1 cup (100g) chopped walnuts or pecans, 1/2 cup (75g) dried cranberries, or 1 teaspoon espresso powder.
Bake the Cookies
| Step | Details |
|---|---|
| Preheat Oven | 350°F (175°C) |
| Prepare Baking Sheets | Line with parchment paper |
| Scoop Dough | Use a cookie scoop, about 2 tablespoons per cookie |
| Bake Time | 10-12 minutes until edges are golden |
| Cooling | Transfer to cooling racks immediately |
- Preheat your oven to 350°F (175°C).
- Line your baking sheets with parchment paper to ensure even baking and easy cleanup.
- Scoop the dough using a cookie scoop, placing about 2 tablespoons of dough for each cookie about 2 inches apart on the baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown.
- Cool the cookies on the baking sheets for 5 minutes before transferring them to cooling racks to prevent sogginess.
Make the Frosting
- Beat Butter
- In a medium bowl, beat 1/2 cup (113g) unsalted butter until creamy.
- Add Powdered Sugar and Vanilla
- Gradually add 2 cups (240g) powdered sugar, 2 tablespoons at a time, beating well after each addition.
- Mix in 1 teaspoon vanilla extract until smooth.
- Adjust Consistency
- If the frosting is too thick, add a teaspoon of milk until desired consistency is reached.
Assemble the Cookie Cake
- Create the Base
- Arrange a layer of baked cookies on a serving platter, overlapping slightly to form a solid base.
- Spread Frosting
- Use a spatula to evenly spread a layer of frosting over the cookie base.
- Add Layers
- Continue layering cookies and frosting until you reach the desired height, ending with a cookie layer.
- Decorate
- Drizzle additional frosting on top and sprinkle with extra chocolate chips or nuts for garnish.
- Chill and Serve
- Refrigerate the assembled cookie cake for at least 1 hour to set.
- Slice and enjoy your homemade Great American Cookie cake!
Make-Ahead Instructions
Preparing your Great American Cookie copycat recipe ahead of time can save you valuable time and ensure your cookies are fresh and delicious when you’re ready to enjoy them. Here’s how I like to organize the make-ahead process:
Preparing the Cookie Dough in Advance
- Mix the Dough:
- Follow the recipe steps to cream the butter and sugars, add eggs and vanilla, combine dry ingredients, and fold in the chocolate chips and optional add-ins.
- Chill the Dough:
- Once your dough is ready, divide it into two portions.
- Wrap each portion tightly in plastic wrap to prevent freezer burn.
- Place the wrapped dough in the refrigerator for at least 2 hours or in the freezer for up to 3 months.
- Freezing Guidelines:
| Storage Method | Timeframe |
|---|---|
| Refrigerator | 2 hours to 3 days |
| Freezer | Up to 3 months |
Assembling and Chilling the Cookie Cake
- Prepare the Cookie Layers:
- Roll out the chilled dough on a parchment-lined baking sheet to your desired thickness.
- Use a cookie scoop to ensure uniform sizes for even baking.
- Bake the Cookies:
- Bake according to the recipe instructions. Let them cool completely on a cooling rack.
- Make the Frosting Ahead:
- Prepare the frosting as directed in the recipe.
- Store it in an airtight container in the refrigerator for up to one week.
- Assemble the Cookie Cake:
- Spread a generous layer of frosting between each cooled cookie layer.
- Stack the layers carefully to maintain structure.
- Chill the Assembled Cake:
- Once assembled, wrap the cookie cake tightly in plastic wrap.
- Refrigerate for at least 1 hour to allow the frosting to set and flavors to meld.
Storing the Assembled Cookie Cake
- Refrigeration:
- Keep the cookie cake refrigerated for up to one week.
- Freezing:
- Wrap the assembled cake in plastic wrap and then in aluminum foil.
- Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating Tips
- For Freshly Baked Flavor:
- If you’ve frozen the cookie dough, thaw it in the refrigerator overnight.
- Bake the cookies as directed for that just-baked taste.
- For Cookie Cake:
- Let the chilled cake sit at room temperature for about 15 minutes before serving for optimal texture.
Conclusion
Baking these cookies has been such a rewarding experience for me. There’s something special about creating warm, chewy treats right in your own kitchen. I hope you enjoy making and sharing them with friends and family as much as I do. Experiment with different add-ins to make them your own and savor every bite. Happy baking!
