Such ooey-gooey deliciousness in 30 minutes? Can it be true? Oh yes, it sure can be! No fuss, no muss – just pure melty goodness. This is an awesome recipe and the best part (aside from the cookies themselves) is that you can freeze the dough in balls, put them in a ziploc bag in the freezer and bake some whenever you want fresh cookies. I tried it out and they are just as delicious using the frozen dough method of baking. You just have to bake them for an additional 2 or 3 minutes.
- 1 cup salted butter (2 sticks)
- 1 cup light brown sugar, packed
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cup flour, spooned and leveled
- 1 and 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 2 cups semi sweet chocolate chips
- Preheat your oven to 350 degrees.
- Line 2 large baking sheets with parchment paper or a silicone baking mat.
- In a large bowl or stand mixer, beat the butter until fluffy, remembering to scrape the sides. If you have a stand mixer, start with cold butter and just beat and scrape the sides until it’s creamy. If you are using an electric mixer, let your butter soften on the counter for at least a few minutes. (Or put it in the microwave for one minute on power level ONE.)
- Once your butter is creamy, add the brown sugar and white sugar. Beat well until fluffy, at least 1 minute. Scrape the sides halfway through.
- Add the vanilla and one egg. Beat well. Add the next egg. Beat, scraping the sides.
- Add the flour but don’t mix it in yet. (Make sure you spoon it into the measuring cup and level it off.)
- Use a small spoon to stir the baking soda and salt into the flour.
- Turn the mixer on low and beat until there are still a couple streaks of white flour. You want to stop mixing as soon as the flour is mostly incorporated.
- Add the chocolate chips and mix until just barely combined. Don’t over mix or you will get tough cookies! You can be a tough cookie, you just don’t want to eat one! 🙂
- Use your hands, or a medium cookie scoop to shape cookie dough, about the size of a golf ball. I put 12 on one baking sheet, make sure there is about 2 inches of space between each one.
- Bake at 350 for about 9 minutes. Depending on your oven and how big you shaped your cookies, you might need to bake for as long as 11 minutes, but you want to take the cookies out of the oven when they are VERY pale on top and have just barely started browning on the edges.
- Immediately after you take them out of the oven, use two spoons to gently push each cookie together. Push the cookie together so that it comes up a bit in the middle, that’s how you’re going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won’t be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges.
- Let the cookies cool on the pan for several minutes. They will continue cooking on the hot pan, even after you take them out of the oven.
- Remove to a cooling rack after the cookies have set.
Recipe Notes:
You can make this dough ahead of time and freeze for later. Shape the dough into balls, seal in a ziplock, and freeze for up to 3 months. No need to thaw before baking; put them frozen into a preheated oven and add 2-3 minutes to the bake time. Once the dough has been chilled or frozen, there is not as much need to use spoons to smoosh them together.
Recipe courtesy of: Thefoodcharlatan.com
Hurray for the classic chocolate chip cookie!!!