I love a good, chocolate chip cookie. So much so that I freeze batches of them so when a neighbor comes to call or my family is yearning for a treat, I can make fresh ones in an instant. This recipe in particular is quite good. It takes only a few minutes to make using common pantry ingredients. A batch produces about thirty two cookies. I typically bake off a half-sheet right away, and save the rest for later. Please enjoy this gooey chocolate chip cookie recipe.
Gooey Chocolate Chip Cookie Recipe
Ingredients:
- 2 cups all purpose flour
- 2/3 cup rye flour (buckwheat works well too)
- 1.25 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup + 2 tablespoons unsalted butter (melted)
- 1 cup light brown sugar
- 2/3 cup granulated sugar
- 1 large egg
- 1 tablespoon of vanilla extract
- 1.25 cups chocolate chips or coarsely chopped dark chocolate
- sea salt flakes for finishing
The Process
- Whisk together all purpose flour, rye flour, baking soda, baking powder and salt.
- Whisk on Kitchen Aid mixer the melted butter, brown sugar, and white sugar until just combined.
- Add the egg and vanilla extract.
- Tip in the dry ingredients and beat until a soft dough forms.
- Mix in the chocolate.
- Cover the bowl with plastic wrap and chill in the refrigerator for 30 minutes or until firm.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Use a scoop or tablespoon to portion out evenly sized amounts of dough. Place them a few inches apart on the baking sheet. I can fit 6 balls of cookies on a half sheet. Sprinkle a pinch of Maldon sea salt on top.
- Bake cookies for 10-12 minutes. Allow them to cool for a few minutes before transferring them to a wire rack to cook further.
The leftover dough can be frozen in pre-formed balls and stored in an airtight container for later. They are freezable for up to 2 months. Allow to stand at room temperature for 15 minutes before baking from frozen.
