Rich & Gooey Chocolate Chip Cookies
Rich, gooey, chocolatey chip cookies that you will have you smitten!
Ingredients Needed:
Butter
Shortening
Dark Brown Sugar
Sugar
Baking Soda
Salt
Eggs
Pure Vanilla Extract
All Purpose Flour
Semisweet Chocolate Chips
Recipe Notes:
Make sure the butter is softened and use pure vanilla extract.
Use Dark brown sugar for a richer flavor.
Use a high quality brand for your chocolate chips, this will make a huge difference in flavor.
Its important to let the dough chill in the fridge (or freezer) for 15-30 minutes.
When preheating the oven place your baking pan in the oven to preheat as well.
Items Needed:
Stand or hand mixer - I love my stand mixer it truly makes preparing these cookies so much easier and a lot quicker.
Baking Spatula - these are great for baking and getting every last bit of dough out of your bowl.
Cookie scooper - this tool is perfect for getting equally sized cookies and portions. I never use to use one before but since getting one I don’t know why I waited so long. It really makes things easier and you won’t be getting your hands all messy by rolling the dough by hand.
Recipe Ingredients:
¾ cup softened butter
¼ cup shortening
1 cup packed dark brown sugar
½ cup sugar
¾ teaspoon baking soda
½ teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
2 ½ cups all purpose flour
2 cups semisweet chocolate chip, or one 12 ounce package
Directions:
In a stand mixer (or large bowl with handled mixer) combine ¾ cup of softened butter and ¼ cup of shortening. Mix on medium for 2 minutes until fully combined and creamy.
Add to your butter mixture 1 cup packed brown sugar, ½ cup of sugar, ¾ teaspoon of baking soda, and ½ teaspoon of salt. Mix in one at a time until fully combined.
Next, add in the 2 eggs one at a time until fully incorporated and 1 teaspoon of vanilla.
Scrape the side of your bowl and then on a slow setting mix in 2 ½ cups of flour.
Once flour has been completely mixed with dough remove from stand mixer and add in the 2 cups of semisweet chocolate chips and mix with spoon.
After chocolate chips have been incorporated into dough use a spoon or ¼ cup hand scooper to form dough in to equal sized dough balls. Once this is done, place the cookie dough in the fridge for 20 minutes, or freezer for at least 15 minutes. As the dough chills preheat your oven to 350 degrees fahrenheit be sure to place your baking pan in the oven to preheat as well.
Cook dough in the oven for 9-12 minutes. They will be done once you see the edges begin to brown, even if the dough still looks wet but the edges are beginning to brown, pull them out and let them sit on the pan for 5 minutes before consuming.
Storing Notes:
Once cookies have cooled completely store in an air tight container or zip lock bag. You can also store in the freezer and thaw a room temperature.
Freezing
You can store your cookie dough that has already been portioned out in the freezer and bake at a later time. This is my preferred method, I will make my cookie dough and place them in a freezer ziplock bag and bake when the craving hits. When baking the frozen dough I will turn my oven on to 350 degrees and preheat my baking pan, while my oven and pan are preheating I will pull the cookie dough balls out that I want to make and leave on a plate. Note that I do not thaw my cookie dough balls completely, I just leave them out for the amount of time it takes my oven to preheat. Cook time for frozen dough will be a little longer 12-14 minutes, I always pull them out once I see the edges are browning.
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