Ger, I love the fact that you have your own baking blog (Pretty Baking by Ger) and you seem to have a BIG sweet tooth like me! So, please send an email to BrianWorley007@gmail.com, with your full name and mailing address, so that we can send you a beautiful and delicious cookie gift box. Congrats!
If you didn’t win today, be sure to check next week’s Friday Favorites post for another chance to WIN more fantastic product!
And if this giveaway left you craving cookies, I recommend whipping up a batch of my decadent chocolate chip cookies to calm your inner Cookie Monster!
In all fairness, this was actually my friend’s recipe, but I decided that they would taste even better with a few additional ingredients. (I have the world’s biggest sweet tooth, so trust me when I say, it is difficult to eat more than one of these bad boys because they are so sweet!)
Please note: You don’t have to destroy your kitchen like I did (see above), but one thing I highly recommend doing is pulling your cookies out of the oven while they are still a little undercooked. You do NOT want to over-cook these cookies. The gooier, the better!
Here’s the recipe:
The World’s MOST Decadent Chocolate Chip Cookies:
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon hot water
2 sticks (1 cup) unsalted butter, melted and cooled slightly
3/4 cups packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla
2 ½ cups semisweet chocolate chips (16 ounces)
Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs and vanilla to butter mixture, beating with mixer until creamy, about 1 minute. Reduce speed to low and mix in flour mixture until just blended; add teaspoon of hot water, then stir in chips.
Scoop 1/4 cup batter for each cookie, arranging mounds 3-inches apart, on two baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment. Bake, one sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.
P.S. I’d like to say a BIG thank you to Modern Bite for letting me feature their delicious baked goods as last week’s Friday Fav! Congratulations again, to Geraldine.