Recipe courtesy of Jeff Mauro
Gooey Cafeteria Chocolate Chip Cookies
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 8 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 367
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 200 mg
My alma mater, Oak Park River Forest High School, is pretty legendary in the Chicagoland area. Ernest Hemingway went there as did famed McDonald’s guy Ray Kroc. Tom Lennon from Reno 911, controversial comedian Kath Griffin and Rapper/Fast & Furious Driver Ludacris. It is a proverbial smorgasbord of legendary talents. Did I mention that I went there as well? Anyway, every student from Ernie to Luda ate and LOVED these dangerously under-baked spoonable cookies.
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 8 large cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 367
- Total Fat
- 16 g
- Saturated Fat
- 9 g
- Carbohydrates
- 56 g
- Dietary Fiber
- 1 g
- Sugar
- 39 g
- Protein
- 4 g
- Cholesterol
- 54 mg
- Sodium
- 200 mg
Ingredients
Directions
Special equipment:
a 2-ounce cookie scoop- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
- Heat the butter in a medium saucepan over medium heat, swirling constantly, until the butter is melted and the bubbling subsides. Continue swirling the butter gently until it turns deep golden brown with a nutty aroma, about 6 minutes. Transfer immediately to a large bowl.
- Whisk in the brown sugar, granulated sugar, vanilla extract and egg until just combined.
- Whisk or sift the baking soda into the flour in a medium bowl. Fold the flour mixture into the butter mixture until just combined. Add the chocolate chips and fold again or use your hands to mix until combined.
- Using a 2-ounce cookie scoop, scoop the cookie dough onto the prepared baking sheet. Use a measuring cup or bottom of a water glass to flatten the cookies. Bake until the edges are golden brown and the center is still gooey, 10 to 11 minutes. Remove from the oven and sprinkle with flaky sea salt.
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