Do you love chocolate chip cookies, specifically warm, gooey, soft chocolate chip cookies? Well look no further than this recipe. My friend shared this recipe with me when we were having a sleepover, and it’s been my go-to ever since. I always make a batch and bake them, and then put the rest in the freezer or make a second batch and put those in the freezer. And they are still just as yummy!
•2/3 cup butter, softened
•1/2 cup packed brown sugar
•1/2 cup granulated sugar
•1 tsp vanilla
•2 cups semi-sweet or milk chocolate chips
•1 3/4 cups purpose flour
•1 tsp baking soda
•3/4 tsp salt
•coarse salt for sprinkling
•Preheat oven to 375.
•In a stand mixer, beat butter for about a minute. •Add sugars and beat another minute or two. •Scrape down sides of mixer with a rubber spatula. Add vanilla and egg. Beat again.
•Add the flour, soda, and salt. Mix JUST until combined. It will look over-floured for a few seconds, but should come together fairly quickly.
•Mix in the chocolate chips.
•Scoop golf-ball size spoonfuls of dough onto cookie sheet, sprinkle each ball with a pinch of kosher or sea salt and bake for 9-11 minutes.
They should be light-colored and puffed when they come out of the oven, but dry-looking (not shiny or wet). I often give them a little squish out of the oven on all the sides with a spatula to get that extra crinkly look on top. Then, let cool on the pan for about 3 minutes then transfer to cooling rack.
Enjoy, and don’t forget to tag me if you try them!