If it was December...Santa would be happy.
This cookie is serious business.
The recipe is super simple, most likely one that you're used to. With just a few tweaks.
And most importantly, NO REFRIDGERATION!!
Isn't that magical?
Because word on the street is, you can't get a thick gooey cookie without refridgerating your dough.
But not this time.
Guys - it's impossible to not sneak a scoop or three.
My boyfriend is guilty of this.
But it's just too irrisistable.
The key here is actually chopping up your own chocolate.
Forget the chocolate chips. Grab a bar of your favorite chocolate, or grab a baking bar and chop it yourself.
It makes all the difference.
Another key - save 1/3 of the chopped chocolate for when you scoop your dough out.
You always see those giant cookies in cafes that look just too perfect, well most of the time - they're topped with chocolate before baking, that way the chips are perfectly alined on top of the cookie.
Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
With a mixer, beat the butter and sugars until light and fluffy - about 5 minutes.
Add in the vanilla, salt and eggs and mix until well combined.
Add in the baking powder and 2 cups of the flour and mix until almost combined, then add the remaining 1/4c flour. If mixture is too wet, add a bit more flour. You don't want this dough to stick to your fingers when you press on it.
Fold in 3/4 of the chocolate chunks - set aside the remaining chocolate chunks in a small dish.
Using an ice cream scoop, scoop out the dough and form into a ball. Press the top of the cookie dough ball into the chocolate chunks and then place onto the baking sheet. You can also just place the chocolate chunks onto the dough rather than dunking. Whatever is better for you.
Bake for abut 7-10 minutes until outer edges are very lightly browned and center is still a bit raw. Just a little! When you pull them out they will continue to cook, then will be the perfect gooey cookie.
Ahhhh - got milk?