Soft, chocolatey, and delicious, these are the Best Ever Gooey Chocolate Chip Cookies. Chewy chocolate chip cookies that put all others to shame, these are filled with delicious, rich chocolate and topped with sea salt to make your taste buds go wild. Savor every bite of the Best Ever Gooey Chocolate Chip Cookies.
Inspired by a classic recipe, we spent hours in the kitchen tweaking and tasting until we came up with the perfect recipe. The result is a cookie with slightly crispy edges and a melty, gooey inside. A cookie that’s soft and chewy, with lots of chocolate and a hint of sea salt in every bite. These are the cookies you’ll crave right before bed, in the morning, and when snacktime rolls around.
Getting started on the Best Ever Gooey Chocolate Chip Cookies is easy. You’ll need a GoodCook Touch 5 QT Mixing Bowl and a GoodCook Gourmet Stainless Steel Spatula Spoon. The hardest part is the wait time – you’ll need to refrigerate the dough for at least 24 hours, but it’s well worth it!
Once chilled, use a GoodCook Stainless Steel Cookie Scooper to form spheres with the dough, baking them up on a GoodCook Nonstick Cookie Sheet. Transfer the hot cookies to a GoodCook Cooling Rack to cool. Now are you ready to bake up the Best Ever Gooey Chocolate Chip Cookies?
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Best Ever Gooey Chocolate Chip Cookies
Chewy chocolate chip cookies that put all others to shame. Filled with delicious, rich chocolate and topped with sea salt make your taste buds go wild.
- 2 cups minus 2 tablespoons cake flour
- 1 2/3 cups bread flour
- 1 1/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/4 tsp coarse salt
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cold cut into teaspoons
- 1 1/4 cups light brown sugar
- 1 cup plus 2 Tbsp granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/4 cup chopped chocolate baking bar (semi-sweet, milk or dark; use your favorite)
- Maldon Sea Salt
In a large mixing bowl sift together flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a mixer fitted with paddle attachment, cream together butter and sugars until light and fluffy, about 2-3 minutes. Add eggs, one at a time. Be sure to mix well after each egg is added. Stir in the vanilla. Add dry ingredients and mix until just combined, don’t overmix, dough should come together in just a few seconds.
Slowly add in semi-sweet chocolate chips and incorporate them gently. Scrape down paddle attachment and repeat with milk chocolate chips. You will be using the chopped chocolate for later after they are baked.
Wrap bowl top of bowl with plastic wrap, be sure to press the wrap onto the dough so it doesn’t go hard and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, heat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Form the cookie dough into balls, about the size of a golf ball. You should be able to fit 6 on baking sheet. Place on prepared baking sheet, about 2 inches apart. Sprinkle with sea salt (if desired) but totally recommended. Bake 9-12 minutes or until golden brown but still soft. After cookies have cooled on rack for a couple of minutes gently press chopped chocolate pieces and more chocolate chips to the top of the cookies to make them look pretty (optional). Let cookies cool on sheet for 3-5 minutes and transfer to cooling rack to finish cooling completely.
Recipe inspired by: Cooking NY Times