To me, chocolate chip cookies are a staple of any diet, which is why they are probably the one constant coming out of our oven. This recipe not only makes delicious cookie dough, but also the most gooey, soft and addictive cookies you'll ever taste.
How many of you would come home after school when you were little to the absolutely incredible smell of fresh baked cookies? How much would you love to recreate that memory? I promise that these treats will do just that! Growing up, my mom would always have the most unique array of baked goods coming out of the oven, from cakes, to breads, to cookies, which I somehow learned to eat by the dozen (not ashamed!).
I feel as though ever since I was younger, I have tried to perfect the chocolate chip cookies, how can I make it gooey but not too cakey, soft and chewy but never too hard? Here is the recipe! This fabulous cookie will bring you back to to the happiest of childhood moments, and I swear that the smell alone will even do the trick!
Yield: 3 dozen cookies
Butter--12 oz, or 3 sticks
Sugar--8 oz, or 1 cup
Brown Sugar--8 oz, or 1 cup + 2 T
Baking Soda--1 t
Flour--24 oz, or 5.5 cups
Chocolate Chips--14 oz, or 2 cups
Cream the butter and sugars with the paddle attachment on your mixer.
Add the eggs and vanilla in 2 increments, making sure that you scrape the sides of the bowl between each addition.
Slowly add the dry ingredients to the bowl, mix until incorporated.
Add in the chocolate chips. As I am a lover of any type of chocolate chips, I always add in more than suggested.
Now it is time to chill the dough. You may do so by either wrapping the entire thing in plastic wrap, or as I do it, put into two different logs. Roll into about 2" thick logs for small cookies, or "biscuit cookies" as my fiancé calls them are rolled into 4" thick logs. Now store in the fridge for at least 45 minutes before baking.
Preheat the oven to 350 F when you are ready to bake the cookies. Take out one of your logs and cut them into 1" thick slices, or about 2 oz, place on your sprayed sheet pan, bake for about 14 minutes. To make sure that they are gooey, don't bake them until they are golden all over, just slightly around the edges.