Chocolate chip cookies with oozing chocolate chips are simply delicious warm out of the oven. And chocolate chip cookies made simple with just a bowl, a fork and a spoon make the process super easy and quick, perfect for that cookie craving.
In the photos are our favorite variation on this super customizable cookie, the ever popular double chocolate chip cookie. To make this, just substitute 1/4 cup of the flour for 1/4 cup of cocoa powder and mix in 4 ounces of melted chocolate.
We found this recipe on the kitchn.com
Oven Temperature: 375˚F
Baking Time: 5-10 minutes
Makes: 25 large cookies (the size of your palm/using a large cookie scoop) or 35 small cookies (half the size/using a medium cookie scoop)
3/4 cup granulated sugar
3/4 cup packed brown sugar (any kind will do)
1 stick butter (unsalted), softened
2 large eggs
1 teaspoon vanilla extract
1/4 teaspoon table salt
1 teaspoon baking soda
2 1/4 cups all-purpose flour
2 cups semi-sweet chocolate chips
Preheat the oven to 375°. Line a baking tray(s) with foil.
In a large bowl, mix together the two sugars. Be sure to break apart any hard chunks of brown sugar and get the two sugars fully mixed.
Mix the softened butter into the sugar in globs with a spoon (or a spoon and a fork as I do.) This helps really incorporate the butter and the sugar.
Mix in the eggs one at a time. Crack the eggs directly into the bowl with the butter-sugar mix, and then use your spoon to lightly beat the eggs before stirring them into the butter and sugar.
Measure and mix in the vanilla, salt, and baking soda. Mix the batter as much as possible right now. Break apart any remaining clumps and make sure the batter is a consistent color throughout.
If you prefer, you can mix the salt and baking soda with the flour in a separate bowl instead of adding them now. This ensures that these dry ingredients are evenly distributed throughout the batter, but we’ve never had any trouble adding them in at this point. Honestly, we just prefer to save ourselves an extra bowl to wash!
Add the flour all at once (we did it in 2 portions.) At this point, you want to mix the batter (we did it with a spatula) as little as possible to avoid forming too much gluten. Stop mixing as soon as there is no more visible flour on the dough or in the bottom of the bowl.
Add the chocolate chips all at once and use a spatula in a folding motion to incorporate them into the batter.
Scoop the batter onto your baking sheet, spacing the balls of dough roughly 2 inches apart or more (these cookies spread a lot, so space them accordingly.) We made the dough balls about 2 tablespoons big and they were about the size of your hand after they were baked. When we make them again, we will make them smaller, but make them as big or small to your preference.
Bake the cookies for 5-10 minutes. Take them out when they look puffy, and are set and brown around the edges. Let them cool for a few minutes on the baking sheet. As they cool, they will collapse back on themselves.
Transfer the cookies to a rack to finish cooling completely. Bake the rest of the cookies in batches. Enjoy!