For the better part of my baking life (at least 10 years now) I have been haunted by the chocolate chip cookie. It’s the most simple of all baking recipes, yet I have struggled to find the perfect recipe and successfully make a cookie that didn’t turn into a rock within 5 minutes of coming out of the oven.
The classic Nestle recipe? Forget it.
The much-loved BBFCCC? Totally screwed them up.
Earlier this year I came upon the recipe that adds vanilla pudding mix to the cookie dough. While this resulted in a chewy cookie, it was a little cakey and missing the ooey gooey goodness that I have always dreamed of achieving.
Last night I kept eating chocolate chips out of a large bag that I had sitting in the pantry, and in an attempt to get them out of my reach I decided to give the elusive chocolate chip cookie another shot. The recipe below has elements from a lot of different recipes and tips that I have read online, so I am honestly not sure who to credit for it. I would like to think that I finally created something on my own 
The result of this recipe is what I have always longed for from my chocolate chip cookie – thin, not cakey, soft, chewy and gooey. I am in love
Mission Accomplished!!
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
1. Preheat oven to 375 degrees.
2. Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.
3. Combine flour, baking soda, and salt in a small bowl and set aside.
4. 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.
5. Refrigerate dough for 15-30 minutes.
6. Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons) 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.
7. 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.
See more: Cookies
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Oh man! Now I want cookies! Can you send some over to my job?
I’m going to have to try your recipe. I, too, have been in search of the elusive perfect chocolate chip cookie!
I may have to give those a try! I had success with the BFCCC cookies until I tried to double the recipe, it was a disaster. My husband really hates the “pudding cookies” so that recipe is out as well! That tollhouse recipe is terrible and I’ve never been able to get them to come out right (they are always crispy little rocks). Who would think such a simple cookie would be so complicated?
I will admit that I have found that the best recipe for me is the Tollhouse recipe. After trying many others, I always go back to that one. My one trick is to use 1/2 butter and 1/2 shortening – I know lots of people are against shortening these days, but they make my cookies just how I like them!!
I will have to try your recipe! Mine are always too crisp and not chewy enough!
Congratulations on your cookie baking success!
Your cookies look absolutely wonderful Chelle! Great job. My husband is a chocolate chip cookie lover so I will have to make these for him.
Score one for Chelle! They look great!
Yay for finding a recipe that works for you! I’ve struggled with chocolate chip cookies too, they’re not as easy as they look!
Never mind the cookie qeustion I asked earler, I found these! will definately try them and let you know! x
Dang girl! Those look divine. I will add these to my MUST make list. I love your blog so much, your pictures are great and the way you describe the food makes my tummy growl!
These look delicious! One thing that I do with my chocolate chip cookies is to substitute in 1/4 cup of oat flour for the all purpose flour. Gives the cookies a nice nutty flavor while at the same time making them chewy!
I made these tonight, they are SOOO good! http://adamswife.blogspot.com/2008/03/cherry-m-cookies.html Thanks for sharing the recipe