o'Bagelo's Neighborhood Famous Chocolate Chip Cookies
We started making these cookies in the first few weeks of opening. They were an instant hit, and we became well known for warm cookies at lunch time. I will tell you that it may take a little practice. When i taught employees the system, they still did not always come out the same as when I made them.
- 1/2 lb unsalted butter
- 2/3 cup sugar
- 2/3 brown sugar
- 2 eggs
- 2 1/4 cups all purpose flour
- 2 cups chocolate chips
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
Total Time: 35 minutes
I start by melting the butter, which is not something many recipes recommend, but I have been doing this for many years, so try it out. Cream the melted butter with the white sugar and the brown sugar.
Next mix in the vanilla and the eggs and mix until light in color.
Now mix the flour, baking soda, and salt together, and then combine the wet and dry ingredients. Once this is full mixed, FOLD in the chocolate chips. The dough may be a little warm and the mixing can cause heat and the chocolate chips can melt into the dough, so be careful and fold them into the dough.
Although it is not necessary, if you refrigerate the dough you will get a more rustic looking cookie. If you make cookies when the dough is warm they will spread out more and be smooth.
Pre-heat oven to 325 degrees, and place the cookies on a greased cookie sheet. Leave plenty of room between cookies and scoop out 3 oz of cookie dough on the sheet.
Bake for about 12 minutes, or until light brown. I prefer my cookies gooey and soft, but if you like your cookies more firm, leave them in a few more minutes.
I have found that the baking part varies greatly with each oven. You may have to experiment a bit with the rack location, time, and temp for your oven.