Is there anything better then a melty, ooey, gooey chocolate chip cookie straight out of the oven? How about a cookie that has the melty, buttery texture hours after coming out of the oven? These thick, perfectly soft cookies will have you drooling as you pull them out of the oven and after they cool.
🍪Preheat your oven to 350 degrees F
🍪Yields approximately 12 cookies
****There are substitutions under a few ingredients to make the cookies dairy free and gluten free
Ingredients
1/2 cup white sugar
1/4 cup light brown sugar
1 teaspoon vanilla- my favorite most flavorful is the Madagascar Vanilla Bean Paste by Nielsen Massey
8 tablespoons butter- use melted butter for the ultimate buttery cookie, or softened butter for a more dense but delicious cookie
***SUB 8 tablespoons of coconut butter
1 & 1/2 cups of all purpose flour- my favorite is King Arthur Flour unbleached AP flour **SUB equal measure CUP4CUP GF flour blend
1/2 teaspoon of salt, I use a sea salt grinder and usually grind an extra round of salt
1/2 tsp baking soda
1 LARGE egg ***SUB-1 FLAX EGG
1 cup of chocolate chips ( I like to add in extra for super chocolatey cookies😏)
Melt the butter as you’re getting your ingredients ready.
Combine the Butter, sugars, vanilla in the mixer, mix until creamy. Add the egg and beat until incorporated.
Add the baking soda, salt and flour, mix until dough starts to form. Add in chocolate chips and combine until chips are incorporated, don’t over mix!
Use a scooper or roll into balls and place onto a cookie sheet, use a silicone mat or parchment paper so they don’t stick and space the cookies out so there is room for spread.
BAKE 8-11 minutes, don’t over they’ll be dry and not that melty texture you want.
*Remember they’ll bake outside of the oven (carry over cooking) so if they look a little pale around 10 mins but you’re ready to pull them just let them rest.
Enjoy hot or cooled, these cookies don’t usually last to make it to a plastic storage container. 😎
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