These gooey chocolate chip cookies are warm, sweet, and oh-so-delicious! With melty chocolate pieces in every bite, they’re a real treat for cookie lovers.
Who can resist the smell of fresh cookies baking? I love making a big batch and sharing them with friends—though I always keep a few for myself! 🍪
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter gives you better control over the salt level in your cookies. If you don’t have unsalted, you can use salted butter—just skip the added salt in the recipe.
Sugars: A mix of granulated and brown sugar creates the perfect balance of sweetness and chewiness. You could use coconut sugar or any sweetener you prefer, but note that it may change the flavor slightly.
Chocolate Chips: For the gooeyness, I recommend semisweet chocolate chips. If you want, try dark chocolate for a richer taste, or even milk chocolate if you prefer something sweeter.
Nuts: While optional, adding chopped walnuts or pecans adds a great crunch and flavor. If you’re nut-free, simply leave them out without worry.
How Do I Ensure My Cookies Are Extra Gooey?
To get the gooey texture you want in these cookies, pay attention to a few key steps:
- Don’t over-bake! Check them a minute or two early; they should look slightly underbaked in the center.
- Use quality chocolate chips that melt well. Mixing in some chunks will give you those delightful puddles of gooey chocolate.
- Let them cool only slightly on the baking sheet. The warmth keeps them soft and delicious.
- For an even gooier experience, consider chilling the cookie dough for 30 minutes before baking. Chilling helps the cookies maintain their shape and results in a tender texture.
Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips (or mix of chips and chunks)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation and 9-11 minutes for baking. Before you know it, your kitchen will smell amazing, and you’ll have warm, gooey cookies in just about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Mix it until the mixture is light and fluffy, which should take about 2-3 minutes.
3. Add Eggs and Vanilla:
Now, beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract after the eggs are blended in to add delicious flavor.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps ensure the baking soda is evenly distributed throughout the dough.
5. Combine Wet and Dry Ingredients:
Gradually blend the dry mixture into the wet mixture. Mix it until just combined—don’t overdo it!
6. Fold in Chocolate Chips:
Fold in the chocolate chips (and nuts if you’re using them) gently until they’re evenly distributed throughout the cookie dough.
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading while baking.
8. Bake Them Up:
Place the baking sheets in the preheated oven and bake for 9-11 minutes. Keep an eye on them—they should be lightly golden around the edges, but the centers should still look soft.
9. Add Extra Chocolate:
When you take the cookies out of the oven, immediately press a few extra chocolate chips or chunks on top of each cookie to enhance that gooey goodness.
10. Cool and Transfer:
Let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool slightly before devouring them.
11. Enjoy!
These cookies are best enjoyed warm so you can experience that melty chocolate effect! Pair them with a glass of cold milk or your favorite beverage for the perfect treat.
This recipe makes about 3 dozen cookies, depending on how big you scoop them. For even gooier cookies, lean towards the shorter end of the baking time. Enjoy your baking adventure!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter, though the texture and flavor may vary slightly. Look for margarine that is not too soft, as a firmer product works best to achieve the right cookie texture.
What Should I Do if My Cookie Dough is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the fridge for about 30 minutes. This will firm it up, making it easier to scoop and shape.
How Can I Make These Cookies Healthier?
To make these cookies a bit healthier, consider using whole wheat flour instead of all-purpose flour, and reduce the amount of sugar by a quarter. You can also add in some oats for extra fiber!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough by scooping it into ball shapes and placing them on a baking sheet to freeze. Once frozen, transfer them to a zip-top bag and store for up to 3 months. Bake from frozen, adding a couple of extra minutes to the baking time.
