This delicious chocolate chip cookie checks all the boxes: ooey and gooey on the inside, crispy on the outside, mouthwatering and super easy! These are the “perfect chocolate” chip cookies for my family and yours! Now, these are more traditional as they do contain butter, an ingredient I tend to avoid as I try to keep my recipes ultra healthy, but these are too-good-to-be-true yummy cookies. These won’t last!

Set the oven to 350. Line a baking sheet with parchment paper.

First start by measuring all your ingredients.  Start by adding the flour to a large bowl, the baking soda, and a few sprinkles of sea salt. Mix these with a spoon for 1 minute to be sure everything is well incorporated.  Then in a separate bowl, add in the light brown sugar, white sugar, softened stick of salted butter, and 1 teaspoon of vanilla extract. Mix using a hand mixer for a few minutes.

Then combine the dry and wet ingredients, and mix for a few minutes. Lastly, slowly add in 1/2 cup  milk up to 3/4 cup until the dough is a typical cookie dough texture. If it’s too wet, just add a hint more flour. Once everything is well incorporated, you may toss in the mini chocolate chips, and incorporate them into the batter.

Next, place a heaping tablespoon in the shape of a ball directly onto the cookie sheet, about the size of a golf ball. Place 2 large balls across and do 4 rows of cookies. This batch should make roughly 16 large round cookies. I will also add a few more chips to the top of each cookie, to make them extra gooey!

Baking time is roughly 14-15 minutes. Bake for 10 minutes, then flip the pan so the ones in the back don’t burn. Bake another 4-5 minutes or until golden brown through out!

(Allergy note: ALWAYS call the manufacturer on the chocolate you use to find out if it is contaminated with nuts do NOT trust a label)