The Gooey Chocolate Chip Cookie Recipe You Need

This chocolate chip cookie recipe is a staple in our home. I actually don’t even like chocolate that much, but a few months ago, when I still worked in hospital admin, we held an event for which we bought huge bags of chocolate chips. After the event was over, a whole bag of chips was left and they asked if I wanted to take it home. Of course, as every baker knows, chocolate chips in the kitchen never go to waste.

And ours certainly haven’t.

I use the chips for the vegan banana bread I make from Oh She Glows (seriously the best banana bread ever). I use them for hot chocolate, scones, and, of course, our gooey chocolate chip cookies. 

The thing about our chocolate chip cookie recipe is that it’s easy and painless and GOOEY. Even after a couple days of sitting in our cookie jar (actually it’s a plate covered in a kitchen towel #ghetto), these cookies are still chewy and amazing. The key is that the recipe uses both baking powder and baking soda, and remember not to over-bake. When I was in my teens I use to tell people that I could bake any bread recipe, no matter now complicated, but could not master a cookie for the life of me. This was true. And I now realize that I invariably, always over-baked my cookies. A good cookie may still feel like it needs time in the oven after taken out, but the truth is that give it 5 minutes of sitting on your cooling rack and it will form into the perfect, chewy cookie.

This cookie recipe might also be less sweet than you’re use to. I frankly don’t like overly-sweet cookies, and I use coconut sugar instead of brown sugar to give the cookies a subtle toasted taste.

Last but not least, do not forget to cream the butter. If you don’t have a hand mixer like us, creaming is a pain in the butt. But, it’s the secret that makes a cookie fluffy and soft, and should not be skipped. Also, you may be tempted to soften the butter a bit in the microwave or stove to make creaming easier. Resist. Cooking is like chemistry, and chemistry is about being exact. You won’t get the same chemical reaction with warm, soft butter as you will with cool butter. We do take the butter out a couple hours before baking to soften a little at room temperature (but it’s still cool when used!), and that’s okay. But no more! You’ll be grateful you didn’t once your cookie is melting in your month.

(This recipe is also a great date night activity! Check out some creative ideas on spicing up your date nights at home.)