So, my sweet mama has the BEST recipe for chocolate chip cookies in the whole world. It was given to her by her nana. These cookies come out soft, gooey, puffy, and delicious. Whenever I’m tasked with making dessert, this is the MOST recommended treat.
Here is the recipe with the doubled version in parentheses:
FIRST, preheat your oven to 355º because if yours is anything like mine, it will take the entire prep time to finally heat up!
Then you mix! I mixed by hand for along time until I was gifted a set of electric beaters. Just be careful not to over mix once you make the switch from doing it by hand to using electric fun stuff!
The recipe calls for two eggs in a single batch and four in a double batch. However, the consistency of the dough is MUCH better if you mix in one egg at a time!
Mix! The base of your dough is now complete – the only things left are flour and chocolate chips!
Then you use your preferred scooping method, a regular spoon, a spring-loaded scooper, and set them out on a baking sheet! Make sure to give the dough some room on the sheet as the cookies can spread.
I have found that around 13 minutes is the most perfect amount of baking time for MY particular oven at 355º… however, I would set your timer at 11 minutes and then watch until you’re confident with the cook time your oven needs!
Another trick from the mama, is to roll out a sheet of tin foil and allow the cookies to cool on that. Fancy cooling racks and such totally aren’t needed.
You want to make sure that they have a LIGHT golden color on the top. That way, they will stay soft and gooey for a few days before becoming hard and crunchy- although, I have some friends that prefer them a bit crunchier!
Now, don’t these just look scrumptious?! (these have the white chocolate chips, too!!)