Mommy & Daddy's No Share Chocolate Chip Cookies (Video and Blog)

Mommy & Daddy's No Share Chocolate Chip Cookies (Video and Blog)

I do not even want to admit how many times I’ve made these cookies during my pregnancy. I’m not exaggerating, sometimes the only thing that gets me motivated to work out, is the promise of an ooey, gooey cookie at the end of a long day. I originally started out with the OG, Nestle Tollhouse recipe for a batch of two dozen cookies, but I felt like I was really indulging too much over the span of a week, overwhelming my neighbors with sweets (not that they’ve ever complained!), or wasting them by trying my best not to eat them with every meal. To be honest, these are the cookies I grew up on, but I always felt like I could explore and come up with a ‘better’ cookie! After countless nights recipe testing, and my sweet husband assisting me with his brutal honesty (babe… these are not the best you’ve ever made *cringing*), I feel like I can truly say, I think I’ve finally created my favorite cookies everrrrrr.

The best part is, this recipe only yields a small amount of dough, so even if you fully indulge in a one night cookie extravaganza, you can’t ruin tomorrow with leftovers. I also have so many friends who are parents, and who try their best to set a good eating example for their kids (kudos to you moms and dads!), but sometimes, mommy and daddy deserve a post-bedtime snack without the cookie monsters bumming bites from them. So I hope you make and enjoy these as much as my hubby and I have, and watch the vlog (above) for a short video tutorial! (It’s my first one, so any feedback is SO welcomed!!!) Recipe is also laid out below, and if you keeeeeep on truckin’, there’s a large batch (2-3 dozen-ish) recipe even further with tips to make a larger batch if you did want to share with your friends and family!

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Time: 10 minutes prep, 12-15 minutes baking, 5 minutes for cooling. TOTAL TIME: 30 minutes.

Yield: Four very big (think Costco sized) cookies, or 6 medium/small cookies.

Ingredients:

  • 4 tbsp room temperature butter (salted, unsalted, either is yummy)

  • 5 tbsp brown sugar (C&H Golden Brown Cane Sugar is my baking favorite)

  • 1 tbsp granulated sugar (C&H Cane Sugar here as well)

  • ½ tsp vanilla extract (365 Everyday, McCormick, or Kirkland Signature brand from Costco (this one is the BEST value). Not all extracts are created equally)

  • ½ tsp room temperature whisked egg

  • 6 tbsp all purpose flour (King Arthur Flour or Gold Medal for me!)

  • ¼ tsp cornstarch (I use Argo for all my cornstarch needs)

  • ¼ tsp baking soda (Arm & Hammer, of course!)

  • ¼ tsp salt (I use Morton’s)

  • 4+ tbsp of whatever chips you want! This part is always to taste, so add whatever you’re craving! I will even sometimes stuff my dough with a candy for a “lava cookie” kind of effect. Seriously, you can’t do anything wrong here.

Instructions:

  1. Combine butter, brown sugar, granulated sugar, and vanilla in a bowl (you could use your KitchenAid Stand Mixer, but I never want to dirty mine up for such a simple recipe).

  2. Add in your whipped egg and combine well.

  3. In a separate bowl, combine dry ingredients: flour, cornstarch, baking soda, and salt. Whisk together before combining with wet ingredients.

  4. I like to run my dry ingredients through a sieve to fluff the dry ingredients and get all lumps out of the flour, not super important. You can combine them with your wet ingredients, and go to work mixing. Add half of the dry ingredients at a time to help combine them without making a huge mess.

  5. Add your chips, candies, etc. and mix in well.

  6. Form 4 or 6 equally sized dough balls, and set them on a parchment paper lined baking sheet, about 2-3 inches apart. These guys are going to get pretty big.

  7. Preheat your oven to 350 degrees while your dough balls are chillin’.

  8. Put dough balls in the freezer for 10 minutes. No more, no less.

  9. Bake cookies for 12-13+ minutes, depending on how gooey you like your centers, you can go all the way to 17 minutes for a more crispy finish. Obviously, bake less if you’re making 6 cookies, say 10-12 minutes, or until edges are golden brown.

  10. Cookies will be gooey when they first come out (and hot, hot, HOT!). Sit them on a cooling rack for 5 minutes before enjoying with a cold glass of milk.

  11. Hide the evidence. You’re welcome.

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This next set of ingredients and instructions is for a larger scale version of “shareable” cookies.

Time: 25 minutes prep, 45-60 minutes baking, 5 minutes for cooling. TOTAL TIME: 1.5-2 hours.

Yield: Two dozen (24-ish) very big (think Costco sized) cookies, or 36-ish medium/small cookies.

Ingredients:

  • 1 cup room temperature butter (salted, unsalted, either is yummy)

  • 1 cup brown sugar (C&H Golden Brown Cane Sugar is my baking favorite)

  • ¼ cup granulated sugar (C&H Cane Sugar here as well)

  • 2 ½ tsp vanilla extract (365 Everyday, McCormick, or Kirkland Signature brand from Costco (this one is the BEST value). Not all extracts are created equally)

  • 1 room temperature whisked egg

  • 2 to 2 ½ cups all purpose flour (King Arthur Flour or Gold Medal for me! Note that the amount of flour fluctuates depending on brand. It’s better to start with less, and add more flour as you go along. You don’t want overly dry cookies. Dough should come together easily without clumping, but should not stick to hands.)

  • 2 heaping tsp cornstarch (I use Argo for all my cornstarch needs)

  • 1 tsp baking soda (Arm & Hammer, of course!)

  • 1 ½ tsp salt (I use Morton’s)

  • 2+ cups of whatever chips you want! This part is always to taste, so add whatever you’re craving! I will even sometimes stuff my dough with a candy for a “lava cookie” kind of effect. Seriously, you can’t do anything wrong here.

Instructions:

  1. Combine butter, brown sugar, granulated sugar, and vanilla in your KitchenAid stand mixer using the paddle attachment. Beat on medium/high speed until no clumps remain.

  2. Add in your whipped egg and beat on low speed just until egg is fully incorporated.

  3. In a separate bowl, combine dry ingredients: flour, cornstarch, baking soda, and salt. Whisk together before combining with wet ingredients.

  4. I like to run my dry ingredients through a sieve to fluff the dry ingredients and get all lumps out of the flour, not super important. You can combine them with your wet ingredients, and go to work mixing at a low/medium speed to avoid flinging out bits of flour and dough. Add one cup of the dry ingredients at a time to help combine them without making a huge mess.

  5. Add your chips, candies, etc. and mix in well.

  6. Form 24-36 equally sized dough balls, and set them on a parchment paper lined baking sheet, for this, it’s okay if they’re touching. You’re going to chill all the dough balls at the same time.

  7. Preheat your oven to 350 degrees while your dough balls are chillin’.

  8. Put dough balls in the freezer for 10 minutes. No more, no less.

  9. Remove dough balls from freeze and set 6-8 of those bad boys on a parchment paper lined baking sheet. Put the remaining dough balls in the fridge between baking and swapping out cookie sheets.

  10. Bake cookies for 12-13+ minutes, depending on how gooey you like your centers, you can go all the way to 17 minutes for a more crispy finish. Obviously, bake less if you’re making 36 cookies, say 10-12 minutes, or until edges are golden brown.

  11. Cookies will be gooey when they first come out (and hot, hot, HOT!). Sit them on a cooling rack for 5 minutes before enjoying with a cold glass of milk.

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