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Ooey Gooey Chewy Cookies

Writer: Kerri Lehman
Kerri Lehman
Jan 26, 2022
2 min read

Active time: 25 minutes | Chill time: 30+ minutes | Bake time: 14 minutes | Yield: 28 cookies


Funny story. So I actually made this recipe and then tasted them and thought to myself, “these are good, but nothing to write home about”, so I didn’t plan on doing anything with the recipe. Naturally, you can imagine this happens a LOT when one is developing one's own recipes.

I sent the cookies with my boyfriend to take to work because I figured people would still at least appreciate them (healthcare workers go crazy for free food at work). The next day he told me about how everyone was RAVING about the cookies and some people even said that they were the best cookies they had ever had! I was super flattered and humbly realized that I guess even I'm not always right (don't tell my boyfriend I said that though) :)


Ingredients:

  • 226g unsalted butter (16 tbsp / 1 cup), softened

  • 200g (1 cup) brown sugar

  • 150g (¾ cup) granulated sugar

  • ¾ tsp baking soda

  • 1 tsp salt

  • 2 large eggs + 1 yolk

  • 2 tsp vanilla bean paste (or vanilla extract)

  • 300g (2 ½ cups) all purpose flour

  • 36g (3 tbsp) powdered sugar

  • 450g (2 ½ cups) chocolate chips, I recommend half dark & half semisweet



Directions:

  1. Line 2 cookie sheets with parchment paper, set aside.

  2. Cream the butter with a spatula (or electric mixer with paddle attachment). Add the brown sugar, granulated sugar, baking soda, and salt. Cream ingredients together very well (about 3-5 minutes).

  3. Add the egg, yolk, and vanilla and mix until combined.

  4. Fold in the flour and powdered sugar until mostly combined, still some flour streaks visible.

  5. Add chocolate chips and fold them in. As you fold in the chocolate chips, the dry ingredients will continue to incorporate as well.

  6. Divide your dough into 45g portions (about a 2 tbsp cookie scoop), place on one of the lined cookie sheets, then refrigerate for at least 30 minutes.

  7. Once ready to bake, preheat the oven to 350°F.

  8. Bake for 13-16 minutes. Cool on the baking sheet for 10 minutes before transferring to a cooling rack.


Notes:

  • You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

  • Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.



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