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Like Max and Erma’s Chocolate Chip Cookie Recipe

Max and Erma’s Cookies are delicious. The restaurant makes a delicious cookie that is full of chocolate flavor. And they don’t skimp on size at Max and Erma’s either!

For Holly and others who wanted a chocolate chip cookie similar to what is served at restaurants like Max & Erma’s, Panera and our better bakeries. FYI my son brought me some of Max & Erma’s cookies and they stayed chewy for several days, lightly wrapped on the counter.

The recipe I’m sharing today is as close as I can get to this delicious cookie. This is an adaptation from one sent by another loyal reader who received it from a friend. That’s what is so great about sharing recipes – it doesn’t matter where they begin but where they continue to go!

Max and Erma’s Chocolate Chip Cookie Recipe

3-1/3 cups all purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter, melted and cooled
1-1/4 cups firmly packed brown sugar, light or dark
1/2 cup regular sugar
2 egg yolks, large, room temperature
2 large eggs, room temperature
4 teaspoons vanilla
2 cups semi sweet chocolate, milk chocolate, white chocolate or peanut butter chips or chunks
Optional but good: a handful of chopped nuts, coconut, dried cranberries, raisins, currants or cherries, etc.

Max and Erma's

Max and Erma’s

Preheat oven to 325.

In a big bowl, mix together the flour, soda and salt. Set aside. Beat both sugars and melted and cooled butter until combined well. Beat in the egg yolks, egg and vanilla just until mixed. Slowly add flour mixture and mix. Mix in chips and anything else you want.

Take about 1/4 cup at a time and roll into nice balls. Lay on greased, sprayed or parchment lined cookie sheets and give them plenty of room, about 3” apart. Bake until edges look light gold but centers are puffy looking and still soft, about 17 to 20 minutes.

(Note: for those of you who said the cookies turned out too cakey, as soon as you take them from the oven, using mitts, slam the cookie sheet down on the counter. This will flatten them out a bit.  

I just put another recipe for this cookie on my blog which turned out crispy, chewy and still thick – check the recipe out. It’s called “Crispy & Chewy & Thick Restaurant/Bakery Style Chocolate Chippers” and it makes less of a yield than this one but my testers gave them 2 thumbs up)

Let cool for 10 minutes on baking sheets and then put on rack to finish cooling.

Tips from Rita’s Kitchen Max and Erma’s Chocolate Chip Cookie Recipe:

• Normally, baking with butter instead of shortening will produce a crisp cookie but when the butter is melted this keeps the cookie chewy. The reader told me that the extra egg yolks help keep it tender, as well. This makes sense, since egg yolk is fat and fat makes a cookie tender.

• All brown sugar starts out the same: it’s merely white sugar with molasses added. Light brown sugar has less molasses than dark.

• If you leave the cookies on a hot baking sheet after removing from the oven, the residual heat in the pans allows the cookies to continue to bake, keeping the cookies chewy.

Let me know how Max and Erma’s Chocolate Chip Cookie Recipe turns out for you!

Permanent link to this article: http://abouteating.com/max-and-ermas-chocolate-chip-cookie-recipe/


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  1. Chery

    My cookies did not turn out as I hoped. Mine were thick and not chewy. I had hoped they would spread out when they baked as well as turning out nice and chewy gooey!! I did as directions instructed so do you have any suggestions??

    1. Rita

      I’m not sure what happened with your Max and Erma’s Chocolate Chip Cookie Recipe but here’s some thoughts: Is your oven temperature correct? (Mine needed calibrating a while back). Did you spoon the flour into the nested measuring cup and level it off with a knife? Is your baking soda fresh? (Check expiration date and know that once you open it, it’s good for a year at least if stored in cool, dry place). Did you roll your cookies into balls with a light hand? If you did all those things, they should have turned out good. So do let me know – I want you to have success! Rita

    2. Lori

      I had the exact same problem. Mine were thick and a bit to “cake-like” in consistency. I was really hoping for chewy and gooey, like Max and Erma’s cookies. I followed the directions exactly.

      1. Rita Heikenfeld

        I’m sorry you’re having trouble with this recipe. I made them again today and they turned out fine. Here’s a tip that may help: As soon as they are baked slam the cookie sheet down on the counter – use mitts. What this does is flatten them out a bit while they’re still warm and pliable.

        What I’m going to do, though, is try another recipe that I have in my files. I’ll let you know how they turn out and if they taste like a bakery style cookie.

        I want you each to have success with my recipes!

  2. Rita Heikenfeld

    One more thing – make sure your cookie sheets are good quality. You’ll know they are if when you grab the ends and try to “bend” them, they are so sturdy they won’t bend. When baking multiple batches on the same cookie sheet, the sheets must be cool before putting cookie dough on. Otherwise, the residual heat will have them start to set up.

    Does anybody else have some good suggestions?

  3. Kim

    If I use parkay margarine instead of butter , should I still use extra egg yolks?


    1. Rita Heikenfeld

      Hi, Kim,
      I would still follow the recipe. Don’t use a light margarine. Hope you enjoy the cookies!

  4. lisa g.

    Hi Rita! I found your CCC recipe at bunnyswarmoven.com. I dont care for melted butter in CCC. They turn out greasy and just taste awful. However, since Ive read a ton of CCC recipes up to date and trying to find a keeper, Ive noticed an issue thats rarely talked about concerning melted butter. Here goes: Is the butter suppose to be melted JUST until it breaks? Is the butter suppose to melt until it has browned bits? Or is the butter suppose to melt over such low heat that its creamy? What heat on the stove is used and when is it taken off the heat? This is important because one slight mis-step and the whole thing is ruined. A few helpful hints Ive picked up along the way is to make sure the sugars are melted with the butter until the sugars are no longer grainy. Bunny has her own Bakery Style CCC recipe & she encludes these tips with pictures & its very helpful. Another tip I found is, once the butter has melted add a standard size ice cube to help it cool off quickly. One more thing. There is a recipe at allrecipes.com for Felix K’s CCC and it is very similar to your! It does spread out, has some thickness, and is crispy & chewy. Pretty tasty as I made them last night. Just google Felix K. CCC recipe and you’ll get it. Another thing that might help its to use just one egg yolk as these extra fats make cookies super soft & can cause more cakeyness for others who bake these. Thanks for your help.

  5. lisa g.

    Hi, I want to make a correction, please in my previous post. I mentioned bunnyswarmoven.com and its wrong. Its bunnyswarmoven.net. Apologies to Bunny. Also theres an excellent article by J. Kenji Lopez-Alt at seriouseats.com that explains his version of The Best CCC, The Food Lab: The Science Of The Best CCC. He goes into detail on making an awesome CCC that explains easily the addition and use of melted butter in the CCC cookie recipe he created, which he has listed. Both Bunny and Kenji are ‘smart cookies’ and very helpful! Thank you!

    1. Rita Heikenfeld

      Thanks for all the good info, Lisa. I’m putting up the good research about CCC and how different ingredients affect them. Food chemistry is amazing!

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