Ok, perfect for me. I LOVE a soft and gooey, nearly cakey CCC. I played around with the sugars and the butter, and I believe this is the best combo for that tender, milk-thirsty morsel. Ok, hold up… I think I just felt my milk let down. “Tender milk-thirsty morsel”? Is that sentence about one of my kids or a cookie? I need to get my head back in the game here.

So, this cookie, it’s amazing and I will forever more use this recipe. In fact, it is the base for a SPOOKERIFIC Halloween themed post coming soon! Stay tuned!

You will need the following:

• 2 sticks salted butter, melted but not hot
• 1/2 cup granulated sugar, feel free to use raw if you like
• 1 cup light brown sugar, packed
• 2 tsp vanilla
• 2 large eggs
• 2 1/4 cups all purpose flour
• 1 tsp baking soda
• 1 tsp sea salt
• 2 cups semi sweet chocolate chips

Directions:

1. Preheat oven to 375 and line a baking sheet with parchment paper, set aside.
2. In the bowl of a stand mixer, beat melted butter and sugars until creamy. Add vanilla and eggs, beat on low speed just until incorporated, about 15 seconds. 
3. In a large bowl, combine dry ingredients. Add them to the wet mixture a third at a time until you have a dough that looks crumbly but easily forms into a ball. 
4. Remove mixing bowl from stand and add chips. Incorporate them with a wooden spoon or rubber spatula. 
5. Use a scoop or roll into balls about ping pong sized. Arrange a few inches apart on the parchment lined sheet. You should get about 12 to a baking sheet. 
6. Bake 10-13 minutes. They should look puffy and dry and should barely be turning golden around the edges. DO NOT OVER COOK. Be vigilant or you will loose ooey gooey and trade it for crispy crunchy.

This recipe will make about 36 cookies, depending on how much self restraint you exercise with the dough… because, seriously… the dough!

Enjoy! Swearing Mom out!