Barely Baked Chocolate Chip Cookies
These scrumptious chocolate chip cookies are crisp on the outside and gooey inside. These are the perfect chocolate chip cookies!
Servings 24 cookies with a #12 scoop
Ingredients
- 4 sticks unsalted butter partially melted
- 2 TBS vanilla extract
- 3 eggs scrambles in a separate bowl
- 1 cup white sugar
- 2 1/2 cups brown sugar dark or light brown sugar
- 5 cups all-purpose flour
- 1 1/2 tsps salt
- 1 1/2 tsps baking soda
- 1 bag semi-sweet chocolate chips the bag ranges 10-13 oz depending on the brand
- flaked salt like Maldon
Instructions
- Preheat oven to 375 degrees on the convection setting or 400 degrees in a regular oven.
- In a small bowl, scramble the eggs with a fork. Set aside.
- In a large bowl, mix together partially melted butter, vanilla, sugars, and eggs. Set aside.
- In another large bowl, gently stir the flour, salt, and baking soda together to mix.
- Add the wet ingredients to the dry ingredients and mix until just combined. Stir in chocolate chips and combine.
- Make dough balls with a scoop. Put them close together on a parchment-lined baking sheet, and refrigerate them for 1 hour (or even overnight) until firm.
- Transfer the chilled dough balls to another lined baking sheet spaced a couple inches apart and bake for about 10-13 minutes.
- Keep an eye on them so they do not overbake. They should be lightly golden brown with a gooey center.
- When the cookies come out of the oven, bang the sheet pan on a countertop several times to keep the cookies from rising too high.
- Cool the cookies on a wire rack.
- Sprinkle a tiny bit of flaked salt on the warm cookies.
- Enjoy!