CHEWY GOOEY CHOCOLATE CHIP COOKIES
INGREDIENTS:
2 cups APF (all purpose flour)
1 3/4 sticks of unsalted butter
1 cup of brown sugar
1/3 cup of granulated white sugar
1 lg egg + 1 yolk
1 Tbsp vanilla extract
1 tsp of kosher salt
1 tsp of baking powder
1/2 tsp of baking soda
1 bag of semi sweet chocolate chips
DIRECTIONS:
Start by preheating your oven to 350 degrees F.
In a medium bowl combine the dry mix; flour, baking soda and baking powder, whisk to combine. Set aside until needed.
Now, in a stand mixer fitted with a paddle attachment, cream together the butter and sugars. (About 3 min on “speed 2”).
Next, add in the salt, vanilla and eggs. Mix on low speed to combine.
Continuing on low speed, add in the dry mix to the bowl one heaping tablespoon at a time. Until it’s all just incorporated.
Lastly add in the chocolate chips and mix one more time until just incorporated, try not to over mix the cookie dough.
If you have time chill the dough for 2 hours up to overnight before baking. Makes for an even chewier cookie!
To bake, scoop out dough with a ice cream scooper and place them on a loved baking sheet two inches apart from each other.
Bake at 350 degrees for 11 min. Remove from oven and let sit on the sheet pan for an additional 1 minute before transferring the baked cookies onto a cooling rack. Let cool on rack completely before devouring!
TIP: To save these delicious cookies for a sweet treat any time, place one scoop in a muffin liner and freeze for once hour before storing them into a freezer safe bag (I love using my stasher bags)!