Soft Chocolate Chip Cookies

Chocolate chip cookies are the most quintessential American cookie. We have baked it in a skillet pan and doused it with ice-cream to call it pizzokie. We have turned the dough into an essential part of cookie dough ice-cream. Chef David Ansel has turned it into a culinary wonder by creating the Cookie Shot. 


My favorite? Plain ole soft chocolate chip cookie. My husband devours them with a glass of cold milk. He cannot get any more American if he tried. 

I do add a secret ingredient to my recipe. To be honest, it is less of a secret and was born more due to necessity. And by necessity I am referring to an urgent late night craving of sugar. 

The secret ingredient is condensed milk. It increases the moisture content of the cookie- hence making it softer than cookies that use brown sugar. It doesn’t necessarily make it extremely sweet because it replaces the brown sugar in the recipe. Brown sugar is usually what adds chewiness to the cookie. The condensed milk will make it a little cakey-chewy. 

An important tool I will highly recommend is an ice cream scoop. Such as this one. The reason for this is that it will give the cookie a perfectly round shape.

The method that is used for making the cookies is called “creaming”. In culinary world, it means that the butter is whipped to form cream consistency. The rest of the “fat” and “sugar” is added to it and whipped further. The dry ingredients are then “folded” in. 

It is imperative that the butter be at room temperature. But not melted. Room temperature butter is soft to touch but retains its shape.

You are going to need a stand mixer for optimal results.


  • 3/4 cup unsalted butter - soft at room temp
  • 3/4 cup condensed milk
  • 1/4 cup granulated sugar
  • 1 large egg (At room temp in order to not harden the butter)
  • 2 teaspoons vanilla extract
  • 2 cups cake flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon maldon or sea salt
  • 1 1/4 cup good quality chocolate chips


Cream the butter till it turns into soft sour cream consistency. Add condensed milk. Once it is incorporated with the butter, add sugar. Once it is thoroughly homogenous, add the egg and vanilla extract. Keep beating. In another bowl, add the flour, cornstarch, baking soda, and salt.

Once the butter, condensed milk, sugar, egg, and vanilla are mixed well, gradually add the dry ingredients. do not over mix. Just mix enough till the dough forms. Add in the chocolate chips last and gently fold it in to the dough. Now cover it and refrigerate it for an hour at least. Or at this point you can scoop it out on a tray, freeze it, and bag the scoops to bake it for later. 

Place the scoops at an ample distance- this cookie has a good amount of spread. 

Bake it at 375F for 10 minutes. They make "look" underdone but do not give in to the temptation of over baking. As long as the edges have a slight brown colour, you are good to go. Cool them down at room temp. Once the are cooled, they will not "fall apart" when you try to lift them off the tray. Store them at room temp. They will be soft even a day after.