Warm, melt in your mouth, chocolate chip cookies are a favorite comfort food at our house. Wait! Can chocolate chips be considered a comfort food? Uh, of course! Who doesn’t want a bite of that crisp browned outside with the gooey, heavenly goodness of dough and chocolate in the middle. Well, if I am eating I will eat the whole cookie,
plus 2 plus 12. Thankfully, this recipe makes a huge batch of cookies for those of us who can’t eat just one. This recipe is delicious!
Seriously y’all, the foundation of my marriage was set on these cookies. When the hubs and I were married, the poor guy thought I knew how to cook. Little did he know when he came over my mom cooked and I took orders from her. I would bring this incredibly yummy meal to the table that he thought I made. I never told him I made it, so let this be a lesson to all of you out there never assume anything! So, when we said those beautiful vows and came back to the real world, my husband realized I couldn’t cook. Instead, I baked him the best chocolate chip cookies he had ever eaten. Then I would bake more and then some more. He decided that those cookies made up for the frozen meals and boxed mac n’ cheese for dinners (yes, we use to eat the processed laden meals). Thank goodness, my mother let me express the need to bake in high school. Otherwise, things may have gotten a little nasty at our house.
Now, go make you some of these irresistible chocolate chip cookies! Your husband will love you forever!
Gooey Chocolate Chip Cookies
1 1/2 cups of salted room temperature butter (3 sticks)
1 cup white sugar (I use organic raw sugar but white is fine)
1 ½ cups brown sugar
4 teaspoons vanilla
4 ¼ cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
4 cups chocolate chips
Preheat oven to 375 degrees. With a stand mixer or electric mixer beat butter till pale yellow (1-2 minutes). Add white and brown sugar and beat until creamy (2-3 minutes). Add eggs and vanilla and beat till light and fluffy (2-3 minutes). In a separate bowl mix together flour, baking soda, and salt. In batches, slowly pour in flour into sugar mixture (this keeps you from being covered in flour). Mix together until all flour is well blended (3-4 minutes). Then pour in chocolate chips and mix with a spoon. The dough will be thick and its easier to mix in the chocolate chips with a spoon. Put in a sealed container and refrigerate at least 3 hours or overnight. I refrigerate my dough because I do not like flat cookies. I like some poof to mine. Use a tablespoon scoop and roll cold dough into balls and set on cookie sheet. Bake for 8-10 minutes. !! Do not overcook !! These should be brown on the outside and almost white on top. Cool for 4 minutes. Then transfer to wire rack. You can gobble them up right then or store in an air tight container.