Gooey Chocolate Chip Cookies
This gooey chocolate chip cookie is loaded with chocolate chunks and has a gooey chocolate middle with crisp and chewy edges. They are truly amazing so make sure you check out the blog post for all of the tips and tricks that makes this the best gooey chocolate chip cookie. These are the cookies that started it all. They were 10 years in the making and I created Missouri Girl Home due to the number of requests for this recipe.
Ingredients
- 1 stick SALTED butter barely softened (I use Hiland Dairy Butter)
- ½ cup light brown sugar firmly packed
- ¼ cup sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour
- ½ "heaping" teaspoon (or approximately ¾ tsp) baking soda
- ½ teaspoon salt (add ¼ teaspoon extra salt if using unsalted butter)
- 1 cup semi sweet chocolate chunks or chips
- ⅓ cup English Toffee Bits
Instructions
- Preheat the oven to 375 degrees.
- Lightly grease a large, non-stick, cookie sheet (I use a dark, airbake cookie).
- In a medium bowl, cream the butter, brown sugar, and sugar with a hand held mixer until combined well.
- Add the egg and pure vanilla extract, beat until creamy and fluffy.
- Next, add the flour, baking soda, and salt.
- Mix on low speed until just combined. The dough should be stiff.
- Stir in chocolate chips and toffee.
- Drop by rounded ⅛ cup portions onto lightly greased cookie sheet.
- Bake 8-10 minutes until the edges are lightly browned, the top is just starting to brown, and the center is still gooey and appears slightly raw.
- Take the cookie sheet out of the oven and allow the cookies to cool directly on the baking sheet to finish baking for at least 10 minutes before serving.
Notes
These cookies are best served the day they are baked but can be stored in an airtight container for up to 3 days. I highly recommend reheating them in the microwave for 10-20 seconds before serving.