Yummy Gooey Chocolate Chip Cookie Recipe

There's something to be said about the chocolate chip cookie. The way snuggling up with a warm plate of them comforts a person. The way they soak up just the right amount of milk in each bite. Everything about this humble cookie makes me smile.

They're also one of my favorite things to bake. They seem like such a simple thing but there are so many different ways to make them that it almost feels like an art. This particular recipe is for a softer cookie with a yummy gooey middle. You have the option of making them giant or regular sized. You can also add coarse sea salt to the top, which is not noted in the recipe.

INGREDIENTS

3 cups + 2 Tbsp all purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

1 ½ teaspoons kosher salt

1 cup unsalted butter, cold and cubeD

¾ cup + 4 teaspoons brown sugar

½ cup granulated sugar

2 eggs, cold, lightly beaten in a separate bowl

1 teaspoon vanilla extract

2 cups dark chocolate chips

DIRECTIONS

1. Line a large baking sheet with a silicon mat or parchment paper.
2. In a medium bowl, mix together the flour, baking soda, powder, and salt.
3. In a standing mixer with paddle attachment, beat the butter until it comes together in one lump, about 1 minute. Add in the sugars and beat for another 1-2 minutes, or until the sugar dissolves into the butter. Lower the speed to medium-low, and mix in the eggs and vanilla and beat until mixed (the batter will be lumpy). Gradually add in the flour mixture, beating until a little flour remains. Fold in the chocolate chips.
4. Divide the dough into either 12 even pieces for giant cookies or use a Tablespoon for normal sized ones (like the photos). Shape the dough roughly into a ball, but do not roll it. Place on the prepared baking sheet, spacing 2" apart. Refrigerate for at least 30 minutes but up to 12 hours before baking.
5. Preheat oven to 375°F. Bake cookies for 15-20 minutes, until light golden brown. When in doubt, take your cookies out early. The cookies will continue to cook as they cool. There’s nothing that ruins them more than being overcooked. I can’t stress this enough! Cool on a wire rack.

NOTES: This recipe works best if 1. You undercook the cookie. It keeps baking as it cools, so be sure to take it out of the oven early and 2. Use large chocolate chips. They create those beautiful melted chocolate puddles inside your cookie giving them that extra yummy gooeyness!