devil's food - betsy's gooey chocolate chip cookies

sweet and naughty treats to tempt.

Betsy is a hispanic immigrant who graciously passed along this cookie recipe to me a few years ago.  I was given very specific instructions not to change or make any substitutions with the ingredients and the method of preperation for these decadent cookies.  In order to preserve the beauty of how this recipe was given to me, I have decided to present it in its exact entirety.  I have had my share of chocolate chip cookies and in my humble opinion, these are by far the best.  My only disclaimer: these cookies are dangerous to have around! Waste not want not.

ingredients:

2 eggs

1 tablespoon madasgar vanilla

1 cup firmly packed, dark brown sugar

1 cup superfine c & h bakers sugar

2 sticks unsalted butter, room temperature

1/2 teaspoon baking soda

1 teaspoon kosher salt

3 cups organic all purpose flour

2 packages guittard milk choc chips ---- you can find these at williams sonoma if your local grocery store fails you.

bring oven to 405 on convection / bake or 415, just bake. 

OK, this is all about the technique...

using a mixer like a kitchen aide,

blend sugar, vanilla, butter and eggs on low (2) until well mixed.

scrape the bowl

turn to speed 3 or 4 and add salt and baking soda and add flour a little bit at a time until mixed thoroughly.

mix in two bags of milk chocolate chips

wrap with plastic wrap, roll in to a long roll and chill for a couple of hours

break off large chunks

my prefernce is 405 / convection / bake in my viking oven. Put them in for 5-6 minutes.

if you use bake, 415, it will take longer but do not let them brown.

with best wishes, 

Betsy

*In my experience, these cookies are best eaten within the first two days of baking. I choose to make 3 smaller logs, one to bake right away, the other two to freeze for the future baking. Enjoy!!

Shannon and Jill