Grossy's Chocolate Chip Cookies GUEST BLOG

 My daughter may have made these first but they are so good I will be making my own batch very soon!! Recipe from blogger GrossyPelosi

1 ½ cups cold unsalted butter

1 ¼ cups granulated sugar

1 ¼ cups packed brown sugar

1 ½ tablespoons good vanilla

2 eggs

4 cups all-purpose flour*

2 teaspoons baking soda

¾ teaspoon salt

24 oz semisweet chocolate chips (I have been known to try dark – I also love to chop up a bar of chocolate into chunks)

½ cup chopped walnuts or your favorite nut, completely optional

WHAT YOU'LL DO

Cube your butter and add to the bowl of your stand mixer (or use a hand mixer or a wooden spoon) with 1 ¼ cup sugar, 1 ¼ cup brown sugar, 1 ½ tablespoons vanilla, and both eggs. Mix, but don’t over beat. You will have some clumps of butter, and that’s okay. We want that. The goal here is to keep the butter as cold and firm as possible throughout the entire recipe. 

Add 4 cups flour, 2 teaspoons baking soda, ¾ teaspoon salt, and mix with a wooden spoon. There’s still gonna be some flour you can’t get to mix in, but that’s okay for now; we will get it when we make our dough balls, I promise you. The heat from your hands when you make the balls will do the trick!

Add chocolate chips (and nuts, if adding). Mix chocolate into dough with wooden spoon, distributing as evenly as you can but don’t go crazy.

Grab a tray. Form balls from ALL your dough at one time. This is where you will pick up all the flour that was left behind before. I go for dough about 1 ½ inches around. Line them up on a sheet tray. There should be about 5 dozen, give or take however many you eat along the way!  

I like an extremely thick and chewy cookie. The higher the cookie, the closer to goddess. This is why we are now going to freeze your dough balls for AT LEAST 30 minutes - if not months. Freezing makes the butter firm again, which slows it from melting in the oven which prevents it from spreading too fast while baking. This is the magic of this recipe. If you skip it, you are not making this recipe! 

Preheat your oven to 350º.

Take as many balls as will fit on your baking sheet with 2 inch spacing and place them directly from the freezer onto the baking sheet and into the oven. Feel free to put sea salt on top of each dough ball before you bake. 

Bake cookies in batches for about 15 minutes. Keep an eye on the first batch and adjust timing based on your oven.

Let cookies cool slightly so they harden enough to pick them up! I like to eat mine warm!

Freeze the balls you don’t want to bake today and bake them later on! I always have dough balls in my freezer, which honestly makes me the best mom in the world. Balls go directly from freezer to oven with no delay and bake for 15 minutes at 350, same as above.

When you store your baked cookies in a bag or a box, you wanna add a slice of bread to keep your cookies soft and chewy. The bread absorbs the air instead of the cookies, keeping the cookies fresh longer.

You can absolutely halve this recipe, if you must.