Ooey Gooey Chocolate Chip Cookies
I feel this is one of those recipes I should probably keep a secret. One that is so good I should hand it down to my future grandkids and not share - for sure someone else is going to claim it as their own. It's too good though. It needs to be shared and celebrated and handed down to lots of grandchildren, not just mine.
The secret to these cookies is taking them out early. Trust me, if you are wondering if you need another minute or two - it's time to take them out! They will continue to cook a little and you will get that gooey inside that you love so much.
My gift to you, this recipe. When you speak of me, speak well.
- 2.5 cups of all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 and 1/2 teaspoons Kosher salt
- 8 ounces softened unsalted butter
- 1.5 cups packed light brown sugar
- 1/4 cup sugar
- 3 eggs
- 1 tablespoon good vanilla extract
- 1 bag of high end bittersweet chocolate chunks (like Ghiradelli)
- Large, flaky sea salt (like Maldon)
Preheat oven to 350 with racks in center.
Sift together flour, baking powder, baking soda and Kosher salt.
In a mixer with paddle, cream the butter and sugars until fluffy, usually a few minutes, take time with this.
Add the eggs, one at a time, then vanilla. Add the flour mixture and blend until dough forms but don’t over mix. Fold in chocolate chunks. Yes, I know it’s a lot of chips, that’s on purpose.
Chill the dough. For at least an hour. Don’t skip this!
Roll 1/4 cup lumps of dough into balls and place on baking sheet lined with parchment.
Bake until the edges are JUST golden - about 10-12 minutes depending on your oven. You want them soft looking when they come out. Not raw - but still very slightly wet looking in center.
As soon as cookies come out of oven, pinch some sea salt on top of each cookie.
Cool on a rack. Makes about 2 dozen large cookies.