Ingredients (~24 cookies)
- 3/4 cup granulated sugar
- 1 1/2 cups light brown sugar, packed
- 1 1/2 cups (3 sticks) unsalted butter, cold and cubed
- 3 large eggs
- 1 tbsp vanilla extract
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp sea salt
- 3 cups chocolate chips
Make and Bake the Cookies
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
In the bowl of a stand mixer, combine the granulated sugar, light brown sugar, and the cubes of cold butter. Beat on high speed for ~3 minutes. The mixture will look crumbly at first, but it will come together. Scrape down the bowl to ensure there are no large clumps of butter remaining.
Add the eggs and vanilla extract and beat for another minute until combined.
Add the flour, baking soda, and salt to the bowl. Mix on low speed until a dough forms. Be careful not to overmix at this stage.
Fold in the chocolate chips with a spatula.
Use a cookie scoop to portion the dough onto the prepared baking sheet, spacing the balls at least 3 inches apart as they will spread.
Bake for ~9-10 minutes. The edges should be lightly golden, but the centers will still look soft and slightly underdone.
Let the cookies cool on the baking pan for at least 10 minutes before transferring them to a wire rack. They are fragile when warm and need this time to set up properly.
Gooey Chocolate Chip Cookies
Ingredients
Ingredients (~24 cookies)
- 3/4 cup granulated sugar
- 1 1/2 cups light brown sugar packed
- 1 1/2 cups unsalted butter 3 sticks, cold and cubed
- 3 large eggs
- 1 tbsp vanilla extract
- 4 cups all-purpose flour
- 1 1/2 tsp baking soda
- 3/4 tsp sea salt
- 3 cups chocolate chips
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Beat cold cubed butter with both sugars on high speed for 3 minutes until combined.
- Add eggs and vanilla, beat 1 minute.
- Mix in flour, baking soda, and salt on low speed until dough forms.
- Fold in chocolate chips.
- Scoop dough onto baking sheet, spacing 3 inches apart.
- Bake 9-10 minutes until edges are golden but centers soft.
- Cool on pan 10 minutes before transferring to wire rack.
