The Chocolate Chip Cookie


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.

Chelle's Soft & Gooey Chocolate Chip Cookies

Servings 42 cookies
Prep 15 minutes
Cook 12 minutes
Chilling time 30 minutes
Total 27 minutes
Course: Snack
Cuisine: American
Author: Michelle

These chocolate chip cookies are to die for!

Ingredients:

  • 2 1/4
    cups
    all-purpose flour
  • 1
    teaspoon
    baking soda
  • 1
    teaspoon
    salt
  • 1
    cup
    unsalted butter
    ((2 sticks))
  • 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

Directions:

  1. 1. Preheat oven to 375 degrees.
  2. 2. Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.
  3. 3. Combine flour, baking soda, and salt in a small bowl and set aside.
  4. 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. 5. Refrigerate dough for 15-30 minutes.
  6. 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. 7. Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.
  8. Store in an airtight container. Recipe yielded 3 1/2 dozen cookies.

Nutrition:

Calories: 145kcal
Fat: 7g
Saturated fat: 4g
Cholesterol: 19mg
Sodium: 87mg
Potassium: 65mg
Carbohydrates: 17g
Sugar: 10g
Protein: 1g
Vitamin A: 150%
Calcium: 12%
Iron: 0.9%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!