Ooey-Gooey Choco Chip Cookies

So I think I’ve finally cracked the perfect recipe for chocolate chip cookies. Good news – they’re soft, chewy, ooey-gooey goodness. Bad news – I’m not sure if my waistline will forgive me…I’m going to have to become an expert in self-control. I’ve always had some problems when I bake cookies, they’re either too dry, too thin, too crumbly or too aerated. Think more “biscuit” rather than delicious cookie. However, after mastering this recipe Mrs. Field can suck it – these cookies quite literally melt in your mouth and can be whipped up within the hour. I can’t stress this enough – these cookies are awesome and you should definitely give the recipe a try if you’re in the mood for a touch of sweet indulgence.


  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup soft brown sugar
  • 1/4 cup white sugar
  • 1 tbsp vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups semi-sweet chocolate chips

**Makes about 2 dozen

How to

  • Preheat the oven to 165°C. Line two baking trays with parchment paper
  • Sift together the flour, baking soda and salt. Set aside
  • In a standing mixer, cream together the softened butter, brown and white sugar until well blended
  • Beat in the vanilla extract, egg and egg yolk until light and creamy (be patient, this can take about 3 mins)
  • Mix in the sifted dry ingredients until just blended
  • Stir in the chocolate chips by hand using a sppon
  • Roll balls of cookie dough, slightly flatten with your palm and place on the baking tray. Cookies should be about 2 inches apart
  • Bake for 15-17 minutes in the preheated oven until the edges are slightly toasted and golden. Stick a toothpick in the cookies and if they come out clean then the cookies are done
  • Cool on baking sheets for a few minutes before transferring to wire racks to cool completely

Happy Baking! Happy Eating! Happy Indulging!

xoxo   V.


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