I was seven months pregnant, and I suddenly had the urge to master the chocolate chip cookie. Who doesn’t want to be the mom with the best chocolate chip cookies? I envisioned an oversized chewy classic cookie – one that would be on repeat for me to make with my family.
But, it didn’t come to me as naturally as I had hoped. This recipe was a complete accident.
I blame it on the pregnancy craving for something extra sweet when I pulled the cookies out of the oven a few minutes too early and told myself they were perfect. I let them cool a few minutes and bit in, expecting a masterpiece, but they were still half raw. (Although I entirely enjoyed the raw cookie dough center, it wasn’t something I would want to serve!)
I had baked more cookies in the last month than anyone needed to, so trying to save myself from another failed cookie attempt, I scooped them back onto the pan and threw them in the oven again. To my surprise, after recooking them, they came out better than I could have thought… crisp outer and chewy melt in your mouth inner. I have since adapted the recipe slightly but have kept the ‘Twice Baked Method.’
Perfect Cookie Tips
I prefer to use chocolate chunks, rather than chips. Typically I use Bakers chocolate and coarsely chop it, but you can use your favourite chocolate brand! I have used both semi-sweet and dark chocolate for these cookies. Be sure to reserve some chocolate chunks for topping the dough after you have shaped them. This creates a perfect bakery-style look.
Sprinkle Cookies with some coarse salt while still warm if you like a touch of saltiness with your sweet.
Don’t crowd your cookies on the pan! Allow for them to spread
All purpose flour
Donia Farms Sea Salted Butter Softened
White granulated sugar
Semi sweet chocolate
Preheat oven to 350. In a medium bowl whisk together flour and baking soda. Set aside. Roughly chop bars of chocolate. (If you do not have bars you may substitute chocolate chips)
In the bowl of stand mixer or large bowl with hand mixer, cream butter and sugars until light and fluffy (approximately 1 minute)
Add eggs one at a time and beat until completely combined. Beat in vanilla extract.
Add dry mixture to the wet and mix until combined. Add chocolate chunks and beat until mixed. (Reserve some chocolate chunks for topping cookies.)
Using a cookie scoop, drop large rounds to cookie sheet. Reshape and flatten slightly to make even cookies. Top with one or two additional chocolate chunks.
Bake at 350 for 10 minutes. Cookies should be just set. Let cookies cool on pan for 10 minutes.
Re bake for 5 more minutes until edges are slightly crisp. Cool cookies on wire rack. Enjoy with a tall glass of milk!