Chewy Gooey Chocolate Chip Cookies
I cannot think of anything better than a home that carries the scent of something delicious baking in the oven. My favorite category of baking smells would have to be anything involving flour and butter. Breads, rolls, cupcakes, cookies or anything that has a flour element just has that scent that no matter what your home was like growing up, it makes you feel like home.
Back to school time is the unofficial reopening of my fall and winter kitchen, which means more oven time and more baking! There is something about crisp weather, shorter days and back to school that makes me want to fill the house up with desserts and all those yummy baking smells! A frequently requested item in my house are fresh baked chocolate chip cookies. My son loves to get right in there for the cookie dough (which is a choice we all have to make for ourselves) but isn't as interested in the final product. The cookie monster in my house is truly my love and fiancé, who would eat cookies morning, noon and night if he could!
The inspiration for my take on this classic cookie was found in a cookbook written by a chef in New York City. After some tweaks and revisions to the ingredient list, I think I have found that perfect mix of high quality cookie done in an everyday way with common ingredients. But please don’t take my word for it, go get your favorite small helpers, grab the ingredients and mix away! Make sure you keep an eye on the dough. In my house, that sometimes disappears without reaching its' full cookie potential :)
Chewy and Gooey Chocolate Chip Cookies
Prep Time: 20 minutes | Bake Time: 12 minutes | Total: 24-30 cookies depending on size
Ingredients
- 2 1/3 cup all purpose flour
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 1/2 pound (2 sticks) of cold butter, cut into small pieces
- 1 package semi-sweet chocolate chips (We use Nestle Tollhouse)
- 2 eggs
- 1 cup light brown sugar
- 3/4 cup sugar
Directions
- Preheat oven to 350 degrees.
- In a medium bowl or mixer with a paddle attachment, place butter in and mix until butter is soft and mixed.
- Add sugar and brown sugar and mix, stopping frequently to scrape the bowl down. Mix until the sugars and butter are fully combined and mixture is slightly fluffy, about 2-4 minutes in total.
- Add one egg and mix well until egg is fully combined. Repeat with second egg.
- Add baking soda, salt and 1 cup of flour. Mix until all ingredients are well combined, then add remaining 1 1/3 cup of flour.
- Mix well, scraping down sides until batter is thoroughly mixed, 2-3 minutes.
- Remove bowl from mixer, add chocolate chips and mix the chips in using a spoon until just combined.
- Gently roll out cookie dough balls using your hands or a spoon (about 1 inch in size) and place on a well greased or parchment covered cookie sheet. Repeat until cookie sheet is full, allowing for a bit of space between the cookies as they will spread a bit.
- Place cookie sheet in oven and bake for 6 minutes. Rotate the cookie sheet 180 degrees and bake for an additional 6 minutes or until cookies are golden and just browning around the edges.
- Let cookies rest on the baking sheet for 2-3 minutes before removing to a wire rack to cool.
- Repeat baking steps with remaining dough.
Tips
- Working with cookie dough can be tough as it tends to stick to your hands or the spoon. I use a mist of Pam (non-stick cooking spray) on my hands or spoon every 3-4 scoops to ensure the dough does not stick. I have used a bit of water on my hands in a pinch, but too much can water down your dough.
- For these cookies, butter is best. Stick margarine should not be used as a substitute. It will alter the flavor of the cookies and result in a drier and harder cookie.
- Wait at least 15 minutes to enjoy a cookie so they may cool and firm up a bit. I know it will be hard but you can do it!
