Let me just say, I spent years trying every chocolate chip cookie recipe I came across in pursuit of finding THE perfect cookie. Well, this one is as close to my idea of perfection as they come; a little crispy around the edges, chewy, gooey and soft in the center.
Lindsay Branquinho
Hi, I’m Lindsay Branquinho I live in California with my husband Luke and our 3 amazing little boys. Luke is a 5 time world champion steer wrestler and full time rodeo cowboy so he’s on the road a lot. Being a rodeo wife comes with its ups and downs of course, but I wouldn’t have it any other way. We live on a ranch out on the central coast where we raise cattle and farm hay, which is truly a family operation. I feel incredibly blessed each and every day that this is the way we get to raise our boys. I grew up rodeoing myself and met Luke when I left college to pro rodeo full time. While I don’t rodeo anymore, I love riding with my boys and being the ‘rodeo mom’ now that they’ve all started competing themselves. Needless to say we have a real love of all things rodeo in this house!
The other thing we love around here are cookies (I mean, who doesn’t!) and it’s so nice of Paige to have asked me to share what has become my family’s favorite chocolate chip cookie recipe with all of you! Let me just say, I spent years trying every chocolate chip cookie recipe I came across in pursuit of finding THE perfect cookie. Well, this one is as close to my idea of perfection as they come; a little crispy around the edges, chewy, gooey and soft in the center. The recipe is pretty basic really. No fancy flours, cornstarch, or shortening needed – what makes them magical is a little trick with a couple of spoons at the end. It sounds a little silly, and too simple, to actually make a difference but believe me when I promise you it DOES! When your cookies are barely browned, piping hot, right out of the oven, you just grab a couple basic spoons and gently squish them in towards the center. Yep, that’s it – so easy but I promise it’s a game changer! I hope you all enjoy them as much as we do. Happy squishing. – Lindsay
I met Luke while I was reporting for the Elite Rodeo Athletes on Fox Sports. He captures everyone’s hearts by his teddy bear personality and infamous “booty shake” he does in the arena when he makes a great run. I began following Lindsay and just fell in love with her beauty, wit, humor and grace. When I saw Lindsay post these cookies to her instagram I just had to ask her to share. They looked so delicious! Lindsay is hilarious and one of my favorite people to follow! Ya’ll follow her here @lindsaybranquinho ! -Paige
Lindsay Branquinho’s Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
servings10
minutes9
minutesCrispy around the edges, chewy, gooey and soft in the center with a little magic trick!
Ingredients
1 cup salted butter (2 sticks)
1 cup light brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla extract
2 large eggs
3 cups flour, spooned and leveled
1 and 1/2 teaspoons baking soda
3/4 teaspoon salt
2 cups semi sweet chocolate chips
Directions
- Preheat your oven to 350 degrees F.
- In a large bowl beat the butter until fluffy. It’s best if you can have your butter out, softened to room temp but cold butter in a mixer will work just fine! Don’t forget to scrape the sides as you beat.
- Once your butter is creamed, add both the brown sugar and white sugar. Beat well until fluffy (about a minute).
- Add the vanilla and one egg. Beat well. Add the next egg.
- Add the flour but don’t mix it in yet. It’s important to use the spoon and level technique here to avoid packing the flour and accidentally adding too much.
- Add the baking soda and salt into the flour.
- Mix in flour, but stop when there are still a few streaks visible. This way you don’t over mix and end up with tough cookies.
- Add the chocolate chips. I like to do this bit by hand to avoid over mixing.
- You can use your hands, a spoon or a scoop. I make mine into balls about 1 1/2 inches in diameter. Place them on a greased or lined cookie sheet and make sure to leave about 2 inches between each cookie.
- Bake at 350 for about 9 minutes. Around the 9 minute mark you’ll want to start checking them. You have to make sure to pull them out of the oven when they’re still pretty pale on top. I watch for the edges to have just started to lightly brown. If they’ve browned too much the next (and most important!) part won’t work quite as magically.
- Immediately (like, super immediately. Don’t wait even one minute. Seriously.) After you take them out of the oven use two spoons to gently squish each cookie inward, towards it’s center. Pushing it inward is how you’re going to get that soft, thick, gooey middle. You can’t over squish – so go to town! See video below.
- If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won’t be able to squish the cookies. Work quickly to smush all cookies before they cool. I like to give all the cookies on the sheet a good first squish, then go back for a second on any that need it.
- After you’ve squished them leave them on the hot cookie sheet for several minutes (maybe, 5 or so). The residual heat will continue to cook them just a touch more, ensuring that amazing combo of crispy edges and soft, chewy center.
- Only thing left to do is try to find a way not to eat them all at once, but you’re on your own with that one!
I made these this morning and they are the absolute BEST!
I’m so happy to hear this!!
I made these today and they’re delicious! The dough is a little dry when mixed (or at least mine was) but I formed them by hand and they held together well. It made 3 dozen for me and we’ll definitely be making them again. It’s a great rich, yet soft and chewy cookie!
I should add I made them with my 3 and 10 year old girls and they wanted to sub out about 1/4 cup of the chocolate chips for plain m&m’s 🙂
That wounds amazing! M&M’s are a great idea for the kids!