Mandito's Gooey Chocolate Chip Cookies
Updated: May 14, 2021
So, you know those amaazing cookies from Mrs. Fields. You know.. Those thick, chocolatey, chewy, moist cookies! These are almost a replica!
Yes, yes I know that can't be actually possible. And I know there are tons of chocolate chip cookie recipes out there. This is just a reminder at how easy homemade cookies are. After many taste tests using different recipes, I have discovered one that I truly love.
I call these Mandito’s chocolate chip cookies! Only because every time my little nephew comes to visit, he is always asking for chocolate chip cookies. Now he is my little helper when it comes to making these babies. He just loves these cookies and it gives me an excuse to make them! I think these made me his favorite tia :)
Hope you enjoy them as much as he does!
2 cups all-purpose flour
½ tsp baking soda
½ tsp of baking powder
½ tsp salt
8 tbsp unsalted room temperature butter (1 stick)
2 large eggs
1 ½ tsp vanilla extract
1 cup packed brown sugar
½ cup granulated sugar
½ cup of semisweet chocolate chips
1 cup milk chocolate chips
Preheat the oven to 350 degrees Fahrenheit.
In a bowl, mix the dry ingredients. This includes: flour, baking soda, baking powder, and salt. Set aside.
Using a stand mixer with the attachment paddle, cream the butter, brown sugar and granulated sugar for about 3-5 minutes. Turn off the stand mixer, and add in the eggs and continue mixing again. After it is completely mixed through, add the vanilla extract and continue mixing until all the wet ingredients have mixed thoroughly.
Add half of the flour mixture until it is mixed through, then add the rest of the mixture and continue until all the ingredients are thoroughly combined. The consistency of the dough will be chunky, add the chocolate chips and mix.
Let the dough rest in the fridge for at least 24 hours.
Use a medium size cookie scoop and a baking sheet with a silicone mat or baking sheet lined with parchment paper.
Bake for 10-12 minutes for a gooey center chocolate chip cookie and brown edges.
Let the cookies rest and transfer to a cooling rack. *Optional Sprinkle just a little sea salt or kosher salt on top of the warm cookies.
Repeat with the remaining dough.
Side notes- I take mine out right at 11 minutes.
Keep in mind..Every oven is different, so keep an eye on those cookies if you go over the 10 minutes.
This makes about 2 dozen medium size cookies.
If you would prefer large cookies, then combine 2 scoops of the medium size cookie scoop to form into a larger size ball. This way it would make about 12 large cookies.
The larger cookies need to be baked for 13-14 minutes.