Sorry for shouting, but it really is very exciting. Two years of work, then 14 exams—it was no walk in the park. And now all that’s left to do is celebrate!
And these cookies are totally celebration-worthy. They’re soft and chewy, and chocolatey enough to satisfy even me.
I loooove these cookies. Let me tell you why!
The aroma floating out of the oven when they are baking is mouthwatering. I could hardly wait five minutes for them to cool enough not to burn all of my taste buds off, but finally I was able to bite into one of these cookies. Warm, gooey, chocolatey—it was better than I imagined it could be. Words cannot describe these cookies. Why did it take me so long to make chocolate cookies?
These are truly the perfect chocolate cookie. You can switch out the caramel-filled chocolate chips for peanut butter chips, mint chips, oreos…you name it. They’re even good enough that you could eat them plain. Once baked, they stay soft for daaaays. Also, you can freeze both the unbaked cookie dough balls and the baked cookies, which means you can satisfy your cookie cravings any time at a moment’s notice!
However, you must make them right, or you won’t have the perfect cookies.
Use room temperature butter and (if you can) eggs. They combine more smoothly with the other ingredients so that everything mixes together into one nice, consistently chocolatey dough.
Chill the dough. If you skip this step, the dough will be too sticky to handle and the cookies won’t be as thick (sad face).
When you remove the cookies from the oven, they’re going to look under-baked. I know. Just let them cool on the cookie sheet for 5 minutes to finish baking, then transfer them to a wire rack to finish cooling. On the other hand, if you leave them too long on the cookie sheet, they might start to get hard and crispy—which is ok if that is what you like.
Let the rest finish cooling for later!
Aaaaand serve. Sorry about the feet—it's spring in Moscow.
Soft and Chewy Chocolate Cookies
Prep: 15 minutes, Chill: 2 hours, Bake: 12 minutes
Total: 2.5 hours
Yield: 16 large or 36 small
Recipe from: http://sallysbakingaddiction.com/2013/04/21/inside-out-chocolate-chip-cookies/
