Gooey Chocolate Chip Cookies

This content was submitted by Missouri Girl Home.

The Missouri Girl Gooey Chocolate Chip Cookie is crisp on the outside, gooey in the middle.

Truly the perfect cookie.

These are the cookies that started it all. Missouri Girl Home was created because of this very cookie. Friends and co-workers alike requested the recipe and I quickly realized that all the secrets I learned over the years made writing down this recipe impossible.

So Missouri Girl Home was created and this guide to make the perfect gooey chocolate chip cookie was my first post (it was later updated and republished). You can read all of the tips and tricks here! Scroll down for the recipe.

The Missouri Girl 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. 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.

Ingredients

  • 1 stick SALTED butter barely softened I use Hiland Dairy Butter
  • 1/2 cup light brown sugar firmly packed
  • 1/4 cup sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/2 “heaping” tsp (or approximately 3/4 tsbaking soda
  • 1/2 tsp salt add 1/4 tsp extra salt if using unsalted butter
  • 1 cup semi sweet chocolate chunks or chips
  • 1/3 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 1/8 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.