Gooey Chocolate Chip Cookies
No chill, gooey chocolate chip cookies! Each bite is a blend of melty chocolate and soft brown sugar cookie!
Servings: 15 Cookies
Ingredients
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
- 1 cup unsalted butter cold, cubed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups chocolate chips
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add the sugar, brown sugar, and butter cubes. Beat on high for 3 minutes, until no clumps of butter remain.
- Add in the eggs and vanilla extract. Beat for 1 minute.
- Then, add in the flour, baking soda, and salt. Mix until a cookie dough forms.
- Fold in the chocolate chips.
- Use a cookie scoop to scoop balls of dough onto the parchment-lined baking pan. Space them at least 3 inches apart.
- Bake for 9 to 10 minutes, or until the edges are slightly golden and the middles are just set.
- Finally, remove from the oven. Allow the cookies to cool on the pan for 10 minutes. Then, move to a cooling rack.
Notes
- Use cold butter from the fridge. Do not use softened or melted butter, or you will need to chill the dough.
- Cut the butter into small cubes. This helps it cream together with the sugars.
- The cookie dough should be slightly thick. It should not be sticky.
- These cookies do spread in the oven. So, space the dough balls 2 to 3 inches apart on the pan.
- They are soft and fragile after baking. Handle carefully.
- Store in an airtight container for up to 4 days.
- Freeze for 2 months if needed.
Nutrition
Calories: 403kcal | Carbohydrates: 54g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 165mg | Potassium: 125mg | Fiber: 1g | Sugar: 35g | Vitamin A: 410IU | Calcium: 40mg | Iron: 1mg