I don’t normally love chocolate chip cookies, but this recipe I tried a couple months ago is seriously THE BEST I have ever had. They look like fancy bakery cookies and everyone loves them. I love that these can be made without getting my big kitchenaid mixer out, I love that thing but I’m kind of lazy. Just use a spatula, or spoon, and some bowls!
They are a copy cat recipe for Double Tree cookies at their hotel, and they wont disappoint!
What I have been doing lately, and I posted about this in my Snickerdoodle recipe post, I leave the cookies in the fridge and take out a handful at a time to bake them. So if you have a family of 4, take out 8 at a time and bake them each day for about a week. That way you will always have fresh baked cookies and they wont get stale!
These cookies require you chill them for 4 hours up to overnight before baking, and I will be putting some in the freezer during the holidays in a ziploc bag and pulling them out and setting them in the fridge before I bake so it will make putting cookie plates, or needing them for random things like class parties or for relatives easier!
Things that make these cookies better:
- TONS of chocolate. These cookies have 3 cups of chocolate chips, which is at least double or typical recipes. I like milk chocolate and I used milk chocolate chips, but you can use minis, semi-sweet, a mixture, or even dark chocolate for an even richer cookie.
- CHILL THE DOUGH. I know. It’s annoying, and when you are done mixing them you want to pop them in and eat them! It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop baseball sized balls of dough that are 1/4 cup each and chill them at LEAST 4 hours (or overnight) before baking. You will learn after making this to not expect them til later, and will be ok waiting, I promise.
- UNDER-BAKE them, this is tough. They’re done just when the top looks done and you don’t want to keep baking them until they are brown. They will still be gooey in the center, and it will probably freak you out. THAT’S the secret sauce to the best chocolate chip cookie: THE GOOEY CENTER.
The Best Chocolate Chip Cookie Recipe
These cookies are enormous, gooey, full of chocolate and will be the best thing you ever ate. Taken from the Crazy For Crust Blog
- 1/2 cup old fashioned oats
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 cup unsalted butter melted
- 3/4 cup brown sugar packed
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 large eggs
- 3 cups chocolate chips use your favorite kind
- 1 1/2 cups chopped walnuts
- optional: sprinkle a little salt, or sugar over each cookie before baking
Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in the flour, baking soda, salt, and cinnamon. Set aside.
Stir together melted butter, brown sugar, and granulated sugar until smooth. (No mixer needed – just use a wooden spoon or spatula!) Stir in vanilla, lemon juice, and eggs. Stir until smooth, then stir in flour mixture. Mixture may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts.
Line a cookie sheet with wax or parchment paper or a silicone baking mat. Scoop 1/4 cupfuls of the dough into balls and place on the cookie sheet. You do not need to space them; this is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking.
Preheat oven to 350°F. Place cookies well spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.
Bake for 13-17 minutes. Do not over bake – these are best a bit under done.
I hope you enjoy these and this becomes a staple in your household cookie recipe arsenal.