Gooey Gooey GREATness!

When my hubby and I were chillaxing the other night, I got a sudden craving for something sweet. Not for just something, but something chocolate. This is odd for a couple of reasons....

1. I don't really care for chocolate. I know, I am cray cray right?

2. I was positive it would involve baking, which is not my gift even a little bit.

I started googling "best chocolate chip" recipes and "gooey chocolate chip cookies", and I came across this FABULOUS recipe. It was so delish, I don't think that I will be searching for another one for a while.  I had to share it with you all! The instructions were pretty fool proof that even MY cookies made it out of the oven looking and smelling like perfection. Not to mention, I pretty much finished off the entire batch alone. Ooops!

Pour yourself a glass of milk ( with ice....yuck...what!?!) and enjoy! ;)

Chelle’s Soft & Gooey Chocolate Chip Cookies

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups semisweet chocolate chips

1. Preheat oven to 375 degrees.

2. Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.

3. Combine flour, baking soda, and salt in a small bowl and set aside.

4. Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.

5. Refrigerate dough for 15-30 minutes.

6. Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.

7. Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.

Store in an airtight container. Recipe yielded 3 1/2 dozen cookies.