I’m on a mission, it’s going to be a long road and I’m bound to wipe up a lot of flour on my journey, but I will find the best chocolate chip cookie recipe out there! I’m actually ok with the standard Toll House but I want a cookie that when you bite into it you feel young again. That little kid feeling, the chocolate chips are still gooey on the inside, you have a little crispness on the outside and as you eat them the only thing you desire is a nice glass of milk.

This was the first recipe I tried, and I’ve been told I should just stop here. These cookies were so good. Words can’t express just how tasty they were. They are everything you want in a chocolate chip cookie and were eaten up very quickly! Even family members who aren’t into sweets kept sneaking cookies from the kitchen!

I will continue my mission, there are a few recipes to go, but so far the journey has been sweet!

Chelle’s Soft & Gooey Chocolate Chip Cookies

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs
  • 1 tablespoon milk
  • 2 cups semisweet chocolate chips

Preheat oven to 375 degrees.

Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.

Combine flour, baking soda, and salt in a small bowl and set aside.

Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.

Refrigerate dough for 15-30 minutes.

Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons)(After making these I decided I deserved a treat and ordered a PC scoop!) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.

Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.

Store in an airtight container. Recipe yielded 3 1/2 dozen cookies.

Source: Brown Eyed Baker

Print Friendly, PDF & Email