Growing it up it was a sweet and savory staple in my house – warm, fresh from the oven, homemade, ooey-gooey chocolate chip cookies. And even though I know you shouldn’t, sneaking some dough along the way is still a temptation some times to hard to resist.
Over the years, the two biggest things I’ve learned about making chocolate chip cookies, is that (if you’re like me and want the cookies to be soft, warm, and gooey) when the outside edges of the cookie have browned, and the center still looks undone, it’s time to pull em out and stick the cookie sheet on top of the stove – let them rest for 5-7 minutes, and the middle will usually finish cooking through on the sheet to that perfect, soft and delicious texture I’ve come to love.
The second thing I’ve learned, is to never, ever use a dark cookie sheet for these cookies. Unless you like the bottom of your cookies to be really hard, or sometimes scorched and burnt tasting – use a light colored cookie sheet, like this Wilton Cookie Sheet for example. Dark cookie sheets have their place, but for the perfect, golden brown chocolate chip cookie, there’s no better choice than a light colored sheet to bake with.
Go on and give this southern favorite a try. Prep is a synch, and it’s definitely a sweet favorite the whole family will enjoy!
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