In college, I spent junior and senior years living in my sorority house. If I remember right, there were 33 of us there at any given time, and plenty of other sisters who would drop by for dinners, especially on nights when the cook, Blanca, put out her cookies. There were always several flavors, but the ones we all went crazy for were some magical combination of chocolate chip and toffee, completely underbaked, so that everything remained as gooey as possible. We were all hopelessly addicted.
Ali’s cookies are the closest I’ve come to repeating that gooey-ness in my ten (!) years since graduating. The entire point of these cookies is that they are loaded beyond belief with chocolate chips, both white and semi-sweet. Like, you can’t take a bite without landing at least five. They’re amazing.
The recipe comes via her husband’s family, and is famous among our friends and former coworkers. Just like with a regular chocolate chip cookie, you can prep the dough, and leave it in the fridge or freezer to have it at the ready anytime. That is, in fact, how I recommend making them because it is absolutely impossible to eat just one.
And maybe, just maybe, I used them as a vehicle for my Ben and Jerry’s brownie ice cream the other night. For testing purposes, of course.
To make Ali’s cookies, you will need:
- 2 sticks softened butter
- 1 C brown sugar, packed
- 1 C granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 tsp baking soda
- Dash of salt
- 2 3/4 C flour
- 1 1/2 C chocolate chips
- 1 C white chocolate chips
Preheat the oven to 350 degrees.
Mix butter and sugars with a mixer till light and fluffy, a couple of minutes. Add eggs and vanilla and beat till incorporated. Add baking soda, salt, and flour and do the same. Fold in chocolate chips by hand.
Bake cookies on a parchment-lined cookie tray for seven minutes. They will still look underbaked. And they might be a little. And that’s part of the magic.