Gooey Chocolate Chip Cookies
Hey everyone, Bailie here to absolutely obliterate your healthy meal plan with these gooey chocolate chip cookies.
My entire extended family will vouch that these are the best chocolate chip cookies we’ve ever had. They’re soft, chewy, huge, and just all around awesome.
Now, I know I’ve claimed that these chocolate chip cookies are the best in the world, and they’re also amazing, they are just a completely different cookie. They’re more of a fluffy, dense cookie. You can’t go wrong with either.
Perhaps do yourself a favor and make both. I’m not the boss of you, do whatever you want. You can even make a batch of these with white chocolate chips and they still turn out friggin' awesome.
I’m clearly a cookie girl. I have a really, really weak spot for cookies – especially chocolate chip. This probably won’t even be the last choc. chip cookie I share with you guys.
Sharing in caring. Make yourself an assortment and then you’ll have your own version of Bailie’s Box of Tricks.
Okay, enough. Here’s the recipe. Tag me in your pictures.. because you’ll want pictures.
Gooey Chocolate Chip Cookies
Ingredients
- 2 cups + 2 T. flour
- ½ tsp. baking soda
- 3/4 tsp. salt
- 12 T. unsalted butter, melted & cooled
- 1 C. brown sugar (light or dark)
- 1/2 C. white sugar
- 1 egg
- 1 egg yolk
- 2 tsp. vanilla extract
- 2 C. milk chocolate chips
Instructions
- Preheat oven to 325. Low & slow baby. Line 2 baking sheets with parchment paper, or spray your baking sheets with Pam.
- In a bowl, mix the flour, baking soda, and salt.
- In a stand mixer, beat the butter and sugar on medium speed for 2-3 minutes until well combined. Add in the egg, yolk, and vanilla in one by one, until well combined.
- Add in the dry ingredients until incorporated.
- Turn off the mixer and add chocolate chips. Use a spoon or spatula to incorporate.
- Using a tablespoon, scoop a HEAPING, and I mean HEAPING, scoop of dough. You want these cookies to be large, so you can even use a ¼ measuring cup if you want to get silly with it. Make sure the cookies are spaced out well.
- Bake for 15-18 minutes. DO NOT OVERCOOK THEM. Start on the lower side. You want them to come out a little doughy. Let the cookies cool on a baking sheet until you can pick up with your hands.
- Test your willpower and try not to make a double batch immediately because ho-ly-shit.
- ENJOY!
