The BEST Ooey-Gooey Chocolate Chip-y Cookies EVER

I wish I had a really cute name for these cookies, but really all that comes to mind is "BEST" and "EVER." 

I have this thing with chocolate chip cookies.

They taste good. They're chocolate-y. They remind me of being a kid.

They're just kinda homey too, ya know?

Comfort food for sure.

And really, it's just plain impossible to be sad when you're eating a cookie.

They're little round treats of happiness.

When I think about good chocolate chip cookies, I think of these things:

Bigger the better

Soft and chewy

Ooey and gooey

Extra chocolate chip-y

I've had a few chocolate chip cookies in my day, but my most favorite ones are those that have those four things listed above. I'm not a fan of crunchy or thin or lacking in the chip department. If I'm going go all out and eat a cookie or three, they better be well worth it. Y'all know what I mean?

These cookies that I'm sharing came from a combination of my favorite chocolate chip cookie recipes. I definitely tailored them to my liking, but I'm pretty sure if you like REALLY BIG, pillow-y soft, and extra chocolate-y chip cookies, you'll probably like these too. The vanilla pudding mix adds that extra decadence. And having the combination of the regular chocolate chips with the mini's - there's a guaranteed chocolate explosion in your mouth with every bite.

They'll probably end up being what causes you to gain two extra pounds, because once you have one, there's no turning back. But I promise, they're SO very worth the extra cardio at the gym the next day. And every time I've served these ooey-gooey chocolate-y babies at a gathering, I've been a pretty popular gal. You'll love them, and everybody will love you for bringing them. Guaranteed. 

THE BEST OOEY-GOOEY CHOCOLATE CHIP-Y COOKIES EVER

Ingredients: 

• 1/2 C unsalted butter, softened
• 1/2 C granulated sugar
• 1/2 C light brown sugar, packed
• 1 large egg
• 2 TSP vanilla extract
• 1/2 TSP salt
• 1 1/4 C all-purpose flower
• 1 package of instant vanilla pudding mix
• 1/2 TSP baking soda
• 1 C semi-sweet chocolate chips + extra for tops
• 1/2 C mini semi-sweet chocolate chips

Directions:

1. In a bowl - stand mixer's work great, but electric mixers are perfect too - combine the butter, sugars, egg an vanilla. Beat ingredients on medium-high until creamed and combined. About four minutes, scraping sides periodically.

2. Add the flour and dry pudding mix into the sugar mixture. Add salt and baking soda also. Beat on low speed until just combined. About one minute.

3. Add both the regular and mini chocolate chips. Stir in by hand until just combined - do not over mix.

4. Use a 1/4 cup measure to form cookie dough mounds. With your hands, roll each mound and then press them slightly to flatten. Cookies should be about 3/4 to 1 inch thick and fit about the size of your palm.

5. Place cookie mounds onto a large tray. Grab a few extra chocolate chips and place on top of flattened cookie dough mounds, pressing them in slightly. Cover tray with plastic wrap and refrigerate for two-three hours.

6. Preheat oven to 350 degrees F. Line baking sheet with parchment paper or spray with cooking spray. Depending upon how big your cookies are, place 4-6 cookies per sheet - at least two inches apart. Bake cookies 12-13 minutes. If cookies are smaller, reduce time. Edges of cookies should look set, but cookies will look a little gooey still in the middle, maybe even pale. DO NOT OVER-BAKE COOKIES!! 

7. Once cookies are taken out of the oven, KEEP them on the baking sheet for at least ten minutes. They will firm up as they cool, and even cook a little bit more on the hot sheet. 

8. Eat cookies, maybe two or three... No judgment here. Share if you're feeling really nice. Cookies can be stored in Tupperware for about a week. Reheat in microwave for about ten seconds if you want that right out of the oven ooey-gooey-ness!