I'm mind reading every one of you reading this right now... "She's writing about baking now?"
Here's the thing: I now get to write for passion and I'm passionate about this soft goopy chocolate chip cookie recipe. Plus it really would be devastating if I didn't share the few recipes that I actually have spent my life mastering.
It's Sunday afternoon. You just woke up from that post-tequila detox nap which may have healed your hangover headache, but your stomach is still barely hanging in there.
Carbs. You need carbs. So on your way to McDonald's for that large PowerAid and McDouble, swing by your local grocery store for a few baking items that will carry your stomach all the way to Monday morning, just in time to feel "normal" again.
This soft chocolate chip cookie recipe is not for the gluten-free or dairy-free. I haven't tried any vegan substitutes for this recipe so I will say... try at your own risk and let me know how it turns out. This recipe is specifically for when you don't mind being bloated, in a sugar coma, or when you want to gift a sweet treat to your gluten tolerant friends.
Before breaking open that egg, here are a few preliminaries that will make your cookies soft and goopy:
Do not over-melt or under-melt your butter. It's a tricky thing. Try warming it up in 10-second increments until it's just barely all melted but not liquified. You do not want liquified butter.
It's very easy to add too much flour. It's something that I actually fall prey too often. Your cookies will still be delicious, but they will crumble in large pieces if you're flour ratio is too high. Say it together now, "we want large goopy cookies".
Be careful to not over mix your batter or handle it too much. That can make the batter tougher.
The cookies will always bake less than you think they will. That's what makes them "soft goopy chocolate chip cookies".
The only ingredient that I'm picky about brand wise are the chocolate chips. It's worth the extra $2 to get a bag of Ghirardelli Milk Chocolate Chips.
8 tablespoons salted butter (this is equal to one stick or 1/2 cup)
1/2 cup white sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips (I always use Ghirardelli Milk Chocolate Chips)
Preheat your oven to 350 degrees.
Microwave the butter in 10-second increments until it is barely melted; just shy of clear and liquified. If your butter is clear, you've over melted it.
Throw the melted butter into a large bowl. Use a KitchenAid or electric hand mixer to beat the butter and both sugars together until creamy.
Add the vanilla and the egg to your bowl and beat on low speed for 15 seconds tops.
Now add all of your dry ingredients (flour, baking soda, salt). Mix together until your batter is dry and crumbly.
Mix the Ghirardelli Milk Chocolate Chips in liberally with your hands, bringing the batter together into one large ball at the bottom of your bowl.
With your hands, pull apart 12 large balls of batter and place on a buttered or non-stick cookie sheet.
Bake for 10 minutes until your cookies are pale, flat, and still doughy looking. If your cookies start to golden, they've cooked for too long. Monitor your oven closely. Your cookies won't look done yet. That's what makes these goopy.
Let them cool for 30 minutes. (Disregard if you're willing to sacrifice the roof of your mouth for a goopy warm cookie like me).
Ya... I wish I had an answer for you here. I have no idea how many calories/fat/carbs/protein are in this recipe, but the goal when making these is to give yourself space to eat them guilt free. I find baking to be an extremely contemplative experience... so whether I eat these cookies or give them to a friend, I've gained something valuable from making them.
Baking and cooking used to be extremely high stress for me. I was afraid of making a mistake. Changing my mindset from "I can't mess this up" to "This is a fun activity and it doesn't matter how they turn out" has given me a lot more peace and made projects like this a lot more additive to my life instead of reductive.
If you try this recipe out, let me know how it goes or post pics below in the comments.
All the best,