Looking for the best chocolate chip cookies that make everyone’s mouth water?\u00a0<\/span><\/h2>\nThis 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.<\/p>\n
\nTo Make:<\/span><\/h3>\nMix the dry goods<\/strong> together in a separate bowl and set aside (2 1\/2 cups flour, 1 teaspoon baking soda and 1\/2 teaspoon of salt<\/strong>).<\/p>\nIn 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<\/strong> at medium speed (3-4) until nice and creamy, then add in 2 teaspoons of vanilla and 2 large eggs<\/strong> at a lower speed (1-2) until well-mixed. It should look a creamy light yellow with little peaks.<\/p>\nAdd in the dry mixture slowly<\/strong>, a little at a time at low speed (1-2) into the bowl until mixed. Stir in the chips by hand.<\/p>\nI use one bag of Ghirardelli\u00a0semi sweet chocolate chips<\/a> and 1\/2 bag (or a little more) of Ghirardelli\u00a0white chocolate chips<\/a><\/p>\n![\"\"](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2016\/02\/semi-sweet-chips.jpg\")
<\/a>![\"\"](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2016\/02\/white-chips.jpg\")
<\/a><\/p>\n <\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
This is the most important part – if you skip this next step the cookies will not be gooey!<\/p><\/blockquote>\n
Put cookie dough<\/strong> into Tupperware containers and place them into the freezer<\/strong> until the dough is frozen solid. I usually make the dough up and leave it overnight.<\/p>\n![\"Back](\"http:\/\/palmerscancook.com\/wp-content\/uploads\/2016\/02\/Cookies_back-300x300.jpg\")
<\/p>\n
Preheat oven to 350 degrees<\/strong>. Dough must be cold when they got into the oven. This is what makes the cookies moist and gooey.<\/p>\nDrop onto ungreased cookie sheets<\/strong> and bake for 7-9 minutes.<\/p>\nTake them out while the top still looks a bit undone. Check the bottom – it should be lightly browned. Remove from sheets\u00a0 and cool on racks. Store in zip lock or Tupperware containers to keep them nice and fresh.<\/p>\n
These can be baked and frozen and kept for 2 months.<\/p>\n
Enjoy!<\/p>\n\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t
\n\t\t\t\n\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t![](\"https:\/\/palmerscancook.com\/wp-content\/uploads\/2016\/02\/IMG_0650-1-150x150.jpg\" "\\"Chocolate")
\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/div>\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tPrint<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\tChocolate Chip Cookies to Scream For<\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t
Mix the dry goods<\/strong> together in a separate bowl and set aside (2 1\/2 cups flour, 1 teaspoon baking soda and 1\/2 teaspoon of salt<\/strong>).<\/p>\n 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<\/strong> at medium speed (3-4) until nice and creamy, then add in 2 teaspoons of vanilla and 2 large eggs<\/strong> at a lower speed (1-2) until well-mixed. It should look a creamy light yellow with little peaks.<\/p>\n Add in the dry mixture slowly<\/strong>, a little at a time at low speed (1-2) into the bowl until mixed. Stir in the chips by hand.<\/p>\n I use one bag of Ghirardelli\u00a0semi sweet chocolate chips<\/a> and 1\/2 bag (or a little more) of Ghirardelli\u00a0white chocolate chips<\/a><\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n <\/p>\n This is the most important part – if you skip this next step the cookies will not be gooey!<\/p><\/blockquote>\n Put cookie dough<\/strong> into Tupperware containers and place them into the freezer<\/strong> until the dough is frozen solid. I usually make the dough up and leave it overnight.<\/p>\n Preheat oven to 350 degrees<\/strong>. Dough must be cold when they got into the oven. This is what makes the cookies moist and gooey.<\/p>\n Drop onto ungreased cookie sheets<\/strong> and bake for 7-9 minutes.<\/p>\n Take them out while the top still looks a bit undone. Check the bottom – it should be lightly browned. Remove from sheets\u00a0 and cool on racks. Store in zip lock or Tupperware containers to keep them nice and fresh.<\/p>\n These can be baked and frozen and kept for 2 months.<\/p>\n Enjoy!<\/p>\n\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t<\/a><\/a><\/p>\n<\/p>\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t<\/div>\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t<\/div>\t\t\t\t\n\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\tChocolate Chip Cookies to Scream For<\/h2>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\t