We have all made chocolate chip cookies, I mean the recipe is right on the bag of Nestle Toll House Chocolate Chips and their recipe is solid. But if you want to try something that will make your plate disappear, then this is the recipe for you!
As you all know, I used to own a bakery before I moved back to Las Vegas and learning a few tricks to make things perfect takes years of practice. One of the best kept secrets to the best ooey gooey chocolate chip cookies is to use half milk chocolate and half semisweet chocolate chips, instead of all just one kind. And the next best kept secret is to cover the dough and set in refrigerator overnight, then use the next day when your ready to bake. With these tiny variations you will have cookies that are textured on the outside, and soft and gooey on the inside, they are cookie perfection!
for a Dozen Cookies
½ cup granulated sugar
¾ cup brown sugar, packed
1 tspn salt
½ cup butter, melted
1 teaspoon real vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
5 oz milk or semi-sweet chocolate chips
5 oz dark chocolate chunks
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
In a large food safe bowl, whisk the sugars, salt, and butter together until well blended with no lumps.
Whisk in the egg & vanilla until well combined.
Fold the Flour and Baking soda mixture with a spatula (do not over mix, will become leathery if you do)
Fold in the chocolate chunks and chips, then chill the dough for at least 30 minutes, better if in the refrigerator overnight.
use any size Ice Cream scooper you desire and scoop the dough onto the baking sheet, Leave a good amount of space between each cookie to allow it to expand while cooking.
Place Chocolate Chips on the top of each dough ball before baking.
Bake for 13-16 minutes, you are looking for golden brown edges.
Cool all the way before serving.
Trust me I got orders for dozens of these on a daily basis, it will be a new cherished favorite in your home.