In the Kitchen with The Anxious Enthusiast
Tips for Ooey Gooey Chocolate Chip Cookies
Recipes for Anxious Chefs #11
Chocolate chip cookies aren’t a classic fall food, but after a trip to Vermont a few years ago, I have found myself hungry for them at this time every year since. I’d been meaning to make, photograph, and write the recipe for my Ooey Gooey Chocolate Chip Cookies since my hunger hit.
Earlier this week, I had some dental work done. Suddenly, I find myself with ample time and the ability to eat only the softest foods. Lucky for all of us, I’d say.
Let’s get in the kitchen.
The Recipes, Written by Pros
What you need for Ooey Gooey Chocolate Chip Cookies:
Tip 1: Follow the Steps
I am notorious for being terrible at this, but baking is science. You cannot eyeball it. These steps are tried and true. Trust the pros. If I can manage, you can, too.
I do love to practice excess, especially when it comes to cookies. I use salted butter, add the most salt (1 tsp), add the most vanilla (2 tsp), and am slightly overhanded when it comes to chocolate chips. I also add one teaspoon of ground cinnamon. I never add nuts. Who does that!?
If you want to blow your own mind, buy this vanilla. It is vanilla paste. It is both equivalent by measure and superior by flavor. Your baking will never be the same.
Tip 2: Room Temperature Butter
Butter is happiest at room temperature. Happy means that it plays well with others. Melted butter will do in a pinch, but melted butter isn’t the happiest butter. If I’m on my game, I’ll set out my butter the day before, even while I’m making tacos.
Tip 3: “Creamy”
What is creamy? Well, it looks like this.
It is best achieved with the paddle attachment on a stand mixer, happy butter, and 2–3 minutes on medium speed. That’s the middle, which seems high, but “creamy” takes some solid rotation.
Tip 4: Scraping the Bowl
Mixing attachments do not reach all of the surfaces of mixing bowls. If they did, mixing would be terribly loud and screechy.
To attain the smoothest and cohesiv-est of batters, you must scrape the sides and bottom of the bowl at least twice with a good spatula or spoon. Incorporate those rogue bits of flour and egg. After all, these are ooey-gooey, not clumpy, dry-pocketed chocolate chip cookies.
Tip 5: Scoop-a-Doop
Get a cookie scoop and use it.
Tip 6: Chill
Scoop them immediately, then cover and chill them on a tray for 2–3 hours. Yes, you will have to wait for your delicious ooey-gooey cookies. Yes, it will be worth it.
This tip is the birthmother of ooey-gooey. Take straight from the fridge, place on a silicon-lined baking tray if you have it, and put into the oven. Bake to instructions on packet(s) above or freeze for future you.
Tip 7: A Sweet Option
If you want to plan a real treat for yourself or your friends, do it like they do in fall in Vermont and serve your Ooey Gooey Chocolate Chip Cookies with hot cider. Ahhh, autumn. Bon Appetit!
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On Sassy Self-Pleasure: When I Say “It’s My Pleasure” I Don’t Really Mean It
On Sex & Sexuality: “Teenie” Gets My Hands Slapped