GOOEY CHOCOLATE CHIP COOKIE REVIEW

GOOEY CHOCOLATE CHIP COOKIES

*****These are getting 5 stars for their gooey, chocolaty flavor that melts in your mouth. A slight crunch, with a gooey soft middle, with just a hint of

a taste of sea salt. These are delicious! The best chocolate chip cookies anywhere. 

Remember to plan ahead: You make the cookies one day and bake them the next day

Ingredients:

8 0z semi sweet chocolate

Chop in chucks

Set aside

Grate 4 0z unsweetened chocolate

(Sorry forgot picture of grated chocolate.

I used my kitchen aid processor with grater blade)

Any grater will work

Sift flours, baking soda, baking powder 

and salt into a bowl. Set aside.

Melt butter 

Mix sugars and

Butter

 

Cream sugars and butter together until

Very light. About 5 minutes

Add eggs- 0ne at a time  

Mix well

Add vanilla

Reduce speed to low

Add dry ingredients

Mix just until combined

Stir in chocolate using a wood spoon

Mix well

Put in bowl

Press plastic wrap against dough 

 Refrigerate for 24 to 36 hours. 

When ready to bake the

 NEXT DAY

Preheat oven to 350 degrees

Remove from refrigerator

It will be hard at first. I used

 a knife to cut it up a little

I used a 1 tablespoon and filled it full

I packed it into the spoon

I used the edge of knife to help lift out of spoon 

If it comes out like this

Just press back together

Put on parchment paper on cookie sheet

Spinkle

lightly with sea salt

Put in oven

Bake for 10-12 minutes

(I baked them for 12 full minutes)

Remove from oven

Let cool a couple of minutes

Transfer to dish

  

I wanted to show you after making 10 cookies, 

(I ate one), that this is a lot of cookie dough

GOOEY CHOCOLATE CHIP COOKIES

76 cookies later

RECIPE:

2 cups minus 2 tablespoons cake flour
1 2/3 cups  bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt (I used kosher salt)
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups light brown sugar
1 cup plus 2 tablespoons granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
8 ounces semi-sweet chocolate, chopped into chunks
4 ounces unsweetened chocolate, grated
8 ounces semi-sweet chocolate chips
sea salt

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Stir all chocolate into dough using a wooden spoon. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. The original recipe recommends using 3 1/2 ounces of dough per cookie and baking six cookies per baking sheet, but I thought that made for an entirely too large cookie. So I dropped the dough by tablespoonfuls on to the prepared cookie sheet, then sprinkled lightly with sea salt and baked until golden brown, but still soft, 10-12 minutes. Transfer sheet to a wire rack for 3-4 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. 

**I made 76 cookies with this recipe**

**I also have a few cookies in the freezer to see how well they freeze, warm up and taste. 

Will put the results up soon, so check back for that.

UPDATE: on  freezing these cookies. I took them out of freezer, let them thaw at room temperature, put them in microwave for about 20 seconds. They were gooey, soft, and delicious.  So guess where a bunch of these are going. They are ready for Thanksgiving. 

 ENJOY!!

xoxo

Lenetta