Gooey chewy chocolate chip cookies

Chocolate chips cookies are so easy to make, but chocolate chip cookies are so hard to make great.

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I struggle with baking because it is important to be very exact in your measurements. I recently bought a kitchen scale that has helped me tremendously with baking, and I used it throughout the process of making these cookies. You can get one pretty cheap on amazon and in my opinion it is worth the purchase!

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Casey and I were watching tv yesterday when someone on the screen ate a chocolate chip cookie. Immediately, we both had a craving. So of course I had to make some on Sunday Funday while we watched the Bears play (and win woo!).

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These cookies are awesome!! They are crunchy on the outside and gooey on the inside. They have a wonderful sweet and salty flavor and are loaded with chocolatey goodness. Me likey.

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Gooey chewy chocolate chip cookies

Makes about 28 cookies


8 oz unsalted butter (2 whole sticks), melted

12 oz bread flour

1 tsp baking soda

1 tsp kosher salt

2 oz white sugar

4 oz dark brown sugar

4 oz light brown sugar

1 egg +1 egg yolk

1.5 tsp vanilla extract

1 oz whole milk

12 oz semisweet chocolate chips

Sift flour, salt, and baking soda together in medium bowl. 

Add butter, brown sugar (both light and dark), and white sugar to bowl of stand mixer. Using paddle attachment, beat on medium for about 2 minutes. 

In a small bowl, whisk together the egg, egg yolk, milk and vanilla extract. Reduce mixer speed to low and add egg mixture. Mix for about 30 seconds.

With the mixer on low, gradually add the flour mixture and mix until thoroughly combined. Add chocolate chips and mix on low with stand mixer (or use “stir” setting, if your mixer has this function). Chill dough in fridge for 1 hour.

Preheat oven to 375.  Line 2 cookie sheets  with parchment paper or silicone mats. Roll dough into 1.5 ounce balls and place onto cookie sheets. You will need to bake 2 batches of cookies (4 sheets total). Each sheet should have 6-8 cookies placed on it, evenly spread apart. Place the two sheets with cookies into oven side by side and bake for 6 minutes. Rotate cookie sheets and bake for 5 minutes more. Repeat for second batch of cookies. 

Adapted from Food Network

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