Why You’ll Love This Recipe

Perfect gooey texture: Soft and chewy with melty chocolate in every bite.
Easy to make: Simple ingredients and straightforward steps.
Crowd-pleaser: Loved by kids and adults alike.
Versatile: Enjoy fresh out of the oven or slightly warmed later.
Customizable: Add nuts, different types of chocolate, or sea salt topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Vanilla extract
Eggs
Semi-sweet chocolate chips

Directions

Preheat oven: Set the oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix dry ingredients: In a bowl, whisk together flour, baking soda, and salt.
Cream butter and sugars: In a separate large bowl, beat softened butter with granulated and brown sugars until creamy and fluffy.
Add eggs and vanilla: Mix in eggs one at a time, followed by vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in chocolate chips: Stir in the chocolate chips evenly.
Scoop dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 9-11 minutes, until edges are golden but centers remain soft.
Cool slightly: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and Timing

Servings: About 24 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes per batch
Total Time: Approximately 25-30 minutes

Variations

Add nuts: Walnuts or pecans add a nice crunch.
Chocolate types: Use milk, dark, or white chocolate chips.
Sea salt topping: Sprinkle flaky sea salt on top before baking for contrast.
Double chocolate: Add cocoa powder for a chocolate dough base.
Oats addition: Mix in rolled oats for texture and heartiness.

Storage/Reheating

Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze baked cookies or dough balls for up to 3 months.
Reheating: Warm cookies in the microwave for 10-15 seconds for that fresh-baked gooey feel.

FAQs

Can I use melted butter instead of softened?

Softened butter helps with the cookie’s texture; melted butter can make them thinner and crispier.

How do I keep cookies gooey?

Bake just until edges are set but centers look slightly underbaked, then cool on the sheet.

Can I make the dough ahead?

Yes, chilling dough for at least 30 minutes improves flavor and texture.

What if I don’t have brown sugar?

You can substitute with more granulated sugar but the texture and flavor will differ.

Can I use gluten-free flour?

Yes, use a gluten-free flour blend suitable for baking.

How big should I make the cookie dough balls?

About one tablespoon each yields nicely sized cookies.

Can I use chocolate chunks instead of chips?

Yes, chunks melt beautifully and create gooey pockets.

What’s the best way to store cookies?

Airtight container at room temperature, layered with parchment to prevent sticking.

Can I make these vegan?

Use dairy-free butter and egg substitutes like flax eggs.

How do I prevent cookies from spreading too much?

Chill the dough and avoid over-melting the butter before mixing.

Conclusion

Gooey Chocolate Chip Cookies are a beloved classic that satisfy any sweet tooth with their perfect balance of soft, chewy, and melty chocolate goodness. Easy to make and endlessly adaptable, they are sure to become a staple recipe for both casual baking and special treats.

Gooey Chocolate Chip Cookies

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Author: Alice
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25-30 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Gooey Chocolate Chip Cookies are the ultimate indulgence—soft, chewy, and loaded with melted chocolate chips that create a perfectly gooey texture. With crisp edges and molten centers, these cookies are a timeless classic loved by cookie fans of all ages.

Ingredients

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Vanilla extract
Eggs
Semi-sweet chocolate chips

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Instructions

Preheat Oven: Set oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt.
Cream Butter and Sugars: In a separate large bowl, beat softened butter with granulated and brown sugars until creamy and fluffy.
Add Eggs and Vanilla: Mix in eggs one at a time, then stir in vanilla extract.
Combine Wet and Dry: Gradually add dry ingredients to wet, mixing just until combined.
Fold in Chocolate Chips: Stir chocolate chips evenly into the dough.
Scoop Dough: Drop rounded tablespoons onto prepared sheets, spacing about 2 inches apart.
Bake: Bake 9-11 minutes until edges are golden but centers remain soft.
Cool Slightly: Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

Add nuts like walnuts or pecans for crunch.Swap chocolate chips with milk, dark, white, or chunks.Sprinkle flaky sea salt on top before baking for a sweet-salty contrast.For double chocolate, add cocoa powder to the dough.Mix in rolled oats for added texture and heartiness.