Looking for the best chocolate chip cookies that make everyone’s mouth water? 

This is it! There is nothing better than gooey chocolate chip cookies that melt in your mouth with a nice, cold glass of milk. Follow the recipe precisely and they will come out perfectly each time.

To Make:

Mix the dry goods together in a separate bowl and set aside (2 1/2 cups flour, 1 teaspoon baking soda and 1/2 teaspoon of salt).

In your mixer, beat 1 stick of softened butter and 1 stick of softened margarine with 3/4 cup sugar and 1/2 cup of dark brown sugar and 1/2 cup of light brown sugar at medium speed (3-4) until nice and creamy, then add in 2 teaspoons of vanilla and 2 large eggs at a lower speed (1-2) until well-mixed. It should look a creamy light yellow with little peaks.

Add in the dry mixture slowly, a little at a time at low speed (1-2) into the bowl until mixed. Stir in the chips by hand.

I use one bag of Ghirardelli semi sweet chocolate chips and 1/2 bag (or a little more) of Ghirardelli white chocolate chips

 

 

 

 

 

This is the most important part – if you skip this next step the cookies will not be gooey!

Put cookie dough into Tupperware containers and place them into the freezer until the dough is frozen solid. I usually make the dough up and leave it overnight.

Preheat oven to 350 degrees. Dough must be cold when they got into the oven. This is what makes the cookies moist and gooey.

Drop onto ungreased cookie sheets and bake for 7-9 minutes.

Take them out while the top still looks a bit undone. Check the bottom – it should be lightly browned. Remove from sheets  and cool on racks. Store in zip lock or Tupperware containers to keep them nice and fresh.

These can be baked and frozen and kept for 2 months.

Enjoy!

Print

Chocolate Chip Cookies to Scream For

by: Jennifer Palmer Farrington

5.0 rating based on 1 rating

• Difficulty:Easy
• Prep Time:15 mins
• Cook Time:9 mins
• Serves:20
• Freezable:Yes

Nutrition per portion

Ingredients

• 2 ½ cups flour
• 1 tsp baking soda
• ½ tsp salt
• 2 tsp vanilla extract
• 2 large eggs
• 1 stick softened butter
• 1 stick softened margarine
• ¾ cup sugar
• ½ cup dark brown sugar
• ½ cup light brown sugar
• 1 bag Ghiradelli Semi-Sweet Chocolate Chips
• ½ bag Ghiradelli White Chocolate Chips

Method

1. Mix the dry goods together in a separate bowl and set aside (flour, baking soda and salt).
2. Beat butter with sugar and brown sugar at medium speed (3-4) until nice and creamy, then add in vanilla and eggs at a lower speed (1-2) until well-mixed. It should look a creamy light yellow with little peaks.
3. Add in the dry mixture slowly, a little at a time at low speed (1-2) into the bowl until mixed. Stir in the chips by hand.
4. Put cookie dough into Tupperware containers and place them into the freezer until frozen solid. I usually make the dough up and and leave it overnight.
5. Preheat oven to 350 degrees. Dough must be cold when they got into the oven. This is what makes the cookies moist and gooey.
6. Drop onto ungreased cookie sheets and bake for 9 minutes.
7. Remove cookies while the top still looks a bit undone. The bottom will be lightly browned.
8. Remove from sheets immediately and cool on racks.
9. Store in zip lock or Tupperware containers to keep them nice and fresh.