Ooey-Gooey Chocolate Chip Cookies
My take on the worlds best cookie:
I recently got inspired to start hosting dinner nights & sharing my recipes. I've been working on mastering my cookies, brownies and cake frosting again. It's nothing like Levian Bakery but a girl can dream!
*Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups high-quality chocolate chips (milk, dark, or a combination)
- 1 cup chopped walnuts, pecans, or toffee chips (optional)
- 1/2 cup chocolate chunks (for extra gooeyness)
*Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a handheld mixer or a stand mixer with the paddle attachment.
3. Add the eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as it can result in tougher cookies.
5. Fold in the chocolate chips and chopped nuts (if using). For extra gooeyness, add the chocolate chunks to the dough as well.
6. Using a cookie scoop or a tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. If desired, you can slightly flatten the dough portions with the back of a spoon to achieve a thicker, chewier texture.
7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers are still soft and slightly undercooked. Remember, the cookies will continue to set as they cool, so do not overbake if you want them to be ooey and gooey.
8. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Serve the cookies warm or at room temperature with a glass of cold milk for ultimate enjoyment. Store any leftovers in an airtight container to maintain their softness and gooey texture.
Customize this recipe to your liking by adding different mix-ins, such as shredded coconut, dried fruits, or even a sprinkle of sea salt on top for a sweet and salty contrast.
Here are some tips for making these perfect :
1. Line your tray with parchment paper or a Silpat. Don't be a crispy-bottom lover, unless you're talking about bacon. No greasy bottoms allowed!
2. Be a dough-dividing pro. Use a kitchen scale to make sure each cookie weighs around 6 ounces. We're going for cookie equality here, folks!
3. Don't be a flour packer. Spoon and level, my friend. No Hulk-like smashing of measuring cups into flour bags. We want just the right amount, not a flour explosion!
4. Don't overmix. Once you've got your ingredients combined, give your stirring muscles a break. We're making cookies, not a pancake batter marathon.
5. Chocolate chip top-ups. As soon as your cookies come out of the oven, sprinkle a few extra chocolate chips on top. It's like putting icing on the cake, but better. More chocolate, more happiness!
6. Give those cookies some space. These babies need their personal space, so don't cramp their style. Bake only two at a time, because they deserve their privacy. Let them spread and shine!
