Soft, chewy chocolate chips cookies made perfectly with a buttery, unique cookie dough chock full of melty, gooey chocolate chip morsels ready to be gobbled up and washed down with a glass of milk.
Can you smell that? Fresh baked chewy chocolate chip cookies in the oven, minutes away from being taken out and only seconds after that being devoured!
I once heard about a study that stated that losing your sense of smell may aid in weight loss. While this did prove to be true (in rats), there is not necessarily enough research to fully support this statement, but I personally believe it to be true.
Would you really have had that extra slice, or even the first slice at that, had you not been able to smell the freshly baked dough, melty cheesy and delicious pepperonis? Let’s go ahead and blame our senses for the over indulgence.
As humans, we associate smells with experiences and emotions, which is why I think so many people LOVE chocolate chip cookies! It reminds them of baking with their mom or grandmother, having a girl friend over and making a huge mess just because you wanted to bake some cookies! The smell is familiar and comforting and is undoubtedly crave-worthy!
Everyone’s chocolate chip cookie preference differs. Some people love the straight out of the oven, hot, gooey (partially undercooked) cookies, while others prefer a crunchy, slightly over baked cookie. Me? Just give me the damn cookie!
If you are partial to a crunchy chocolate chip cookie, I advise you stop reading at this point, because this cookie is for those ooey, gooey lovers out there!
I first stumbled across this chocolate chip cookie recipe while on the hunt for the PERFECT chocolate chip cookie that would satisfy all my husband’s cookie desires. I searched until I finally came across a cookie recipe on The Little Kitchen that was titled Doubletree Chocolate Chip Cookie. I have never had a Doubletree Cookie so that’s not what drew me in, it was the ingredients. I did not want a normal, everyday cookie so after reading these ingredients I knew this was the one!
Lemon juice? Oats? (and no, this is not an oatmeal chocolate chip cookie). Intriguing. I was sold!
I have to admit, I did tweak this recipe ever so slightly by eliminating the walnuts. Why? Well, mainly because of mine and my husband’s preferences. We like walnuts, but I also like a good ole’ nothing added but chocolate chips, chocolate chip cookie. Also, I did not want to make a grocery store run for walnuts.
Ultimately, I am glad I eliminated the walnuts because these chocolate chip cookies were so divine and extra-chocolatey without them! The addition of oats to the flour is genius because of how they added body and fullness! My husband was addicted; he had two hot out of the oven then saved room for more later. I even shared with people at the gym (how dare I?) and they were just as addicted and asked for more!
I have to say, if you are on the hunt for a crowd-pleasing, better than basic, gooey, chocolatey chip cookie then this is a winner! Make, bake and share, or don’t, I won’t say a thing!
CHEWY Chocolate Chip Cookies
Chewy, soft, and decadent- these chocolate chip cookies are made with a buttery, unique cookie dough base that is full of gooey chocolate chips!
Serving Size: 28- 30 large cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
1/2 C rolled oats
2 1/4 C AP Flour
1.5 t baking soda
1 t salt
1/4 t ground cinnamon
1 C (2 sticks) unsalted butter, softened
3/4 C packed light brown sugar
3/4 C granulated sugar
2 t pure vanilla extract
1/2 t lemon juice
2 large eggs
3 C semi-sweet chocolate chips (original calls for mini, I used regular-sized)
1. Pulse oats in a food processor until semi-fine.
2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubber spatula or wooden spoon.
3. To a medium-sized mixing bowl, add butter, both sugars. Cream together with hand mixers or stand mixer (I used my KitchenAid). Add eggs one at a time, scrape down sides. Add vanilla and lemon juice. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bowl with a spatula at least once.
4. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to over mix. Drop in the chocolate chips and mix until evenly distributed throughout the cookie dough. Again, be careful not to over mix or they will have a cake-like texture. Using a large cookie scoop or spoon equivalent to 3 T, scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight.
To Bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a silpat at least 1.5 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (cook 2 minutes less for smaller cookies). Cool on a cooling rack if storing.
Notes: You can freeze this dough and use when ready. Be sure to store in an airtight container or thoroughly wrapped.