These gooey chocolate chip cookies are soft, chewy, and packed with melty chocolate! They bake up perfectly crunchy on the outside and deliciously gooey on the inside.
Honestly, who can resist fresh cookies right out of the oven? I always save a few for later, but let’s be real—those never last long! 😂
Making these cookies is a breeze! Just mix, scoop, and bake. I love enjoying them warm with a glass of milk—it’s the perfect treat after a long day!
Key Ingredients & Substitutions
Unsalted Butter: Melted butter gives cookies a rich flavor and contributes to that gooey texture. If you need a dairy-free option, use coconut oil or a plant-based butter substitute.
Brown Sugar: Packed brown sugar adds depth and moisture. You can use light or dark brown sugar, but dark gives a stronger flavor. If you only have granulated sugar, use ¾ cup granulated sugar combined with ¼ cup molasses as a substitute.
Vanilla Extract: This is crucial for flavor. If you’re out, vanilla essence or even almond extract can work—just use about half the amount as the flavor might be stronger.
Chocolate Chips: While I love semisweet chocolate chips for their balance of sweetness, you can switch it up with milk chocolate, dark chocolate, or even white chocolate for something different.
How Can I Achieve the Perfect Gooey Texture?
For that perfect gooey texture, pay special attention to baking time. Remove the cookies from the oven when the edges are set but the centers look shiny and soft. They will continue to cook as they cool, creating that lovely gooey inside.
- Set your timer for 9 minutes, and start checking. If the edges have turned golden but the middle is still soft, trust that they’ll finish cooking after cooling.
- Don’t flatten the cookie dough; keeping them rounded helps maintain their thickness, resulting in a chewier cookie.
- Cool them on the baking sheet for 5 minutes before moving them, which allows them to set up just right while remaining gooey.
How to Make Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, melted and slightly cooled
- 1 cup (200g) packed brown sugar
- ½ cup (100g) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 ¼ cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then around 10 minutes to bake. You’ll want to allow an extra 5 minutes for cooling on the baking sheet. In total, you’re looking at around 30 minutes before you can enjoy your gooey cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This is key to getting that perfect bake! While your oven is heating up, you can prepare your baking sheets by lining them with parchment paper or silicone baking mats. This helps prevent sticking and makes cleanup a breeze.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the melted butter, packed brown sugar, and granulated sugar. Use a whisk to stir everything together until the mixture is smooth and well blended. This will create a nice sweet base for your cookies. Next, add in the eggs one at a time, beating well after each addition. Lastly, stir in the vanilla extract for that yummy aroma!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This step helps to evenly distribute the baking soda and salt throughout the flour, ensuring that your cookies rise perfectly!
4. Bring It All Together:
Gradually mix the dry ingredients into the wet ingredients. Use a spatula or wooden spoon to gently fold everything together until just combined. Be careful not to overmix—this will keep your cookies tender and chewy. You should still see a few streaks of flour!
5. Add Chocolate Chips:
Now it’s time for the best part! Fold in the chocolate chips or chunks, ensuring they are evenly distributed throughout the dough. The more chocolate, the merrier, right?
6. Scoop the Dough:
Using a medium cookie scoop or a tablespoon, drop balls of dough onto your prepared baking sheets. Make sure to leave about 2 inches of space between each ball, as they will spread while baking.
7. Bake the Cookies:
Pop the baking sheets into your preheated oven and bake for 9-11 minutes. Keep an eye on them; you want the edges to be golden brown while the centers should still look soft and slightly underbaked for that gooey texture!
8. Cool and Enjoy:
Once baked, remove the sheets from the oven and let the cookies cool on the baking sheet for about 5 minutes. This helps them set up a bit before transferring them to a wire rack to cool completely. If you can resist, enjoy them warm for an extra dose of gooey chocolate goodness! You can also store any leftovers in an airtight container at room temperature for up to 3 days, although they probably won’t last that long!
Now you’re all set to enjoy these indulgently soft, gooey chocolate chip cookies with melty pockets of chocolate and a perfectly chewy bite. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter, but it may slightly affect the flavor and texture. For the best results, choose a stick margarine that mimics the properties of butter.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough and refrigerate it for up to 3 days before baking. Just make sure to cover it tightly with plastic wrap. Let it sit at room temperature for about 10-15 minutes before scooping and baking.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a zip-top bag for up to 3 months. Just thaw them at room temperature before enjoying for the best texture!
Can I Substitute the Chocolate Chips?
Definitely! Feel free to use different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate. You can also mix in nuts, dried fruit, or even candy pieces for a fun twist!
