These gooey chocolate chip cookies are a warm, sweet treat that everyone loves! They’re soft, chewy, and packed with melty chocolate chips, making each bite a little piece of heaven.
Honestly, who can resist a fresh cookie right out of the oven? I like to enjoy them with a tall glass of milk. It’s the perfect pair—just like cookies and happy vibes! 🍪🥛
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you want to make them gluten-free, try almond flour or a gluten-free blend. Just know that texture may change a bit!
Butter: Unsalted butter gives you control over the saltiness. You can swap it for coconut oil or vegan butter if needed, but it might change the taste and consistency slightly. I prefer that rich buttery flavor!
Brown Sugar: I love using dark brown sugar for added depth. If you don’t have it, you can replace it with light brown sugar or even white sugar, but it will be less gooey. Adding a little molasses to white sugar can also mimic brown sugar’s richness.
Chocolate Chips: Semi-sweet chips are classic, but you can mix in milk chocolate or dark chocolate for different sweetness levels. I like using chocolate chunks for added gooeyness!
How Can I Ensure My Cookies Are Perfectly Gooey?
Getting that perfect gooey texture involves careful baking. Here’s how to nail it:
- Use slightly underbaked cookies. When you take them out, the edges should be set, but the middle should look soft. They’ll continue to cook on the tray.
- Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack. This helps them hold together while still being gooey.
- A good mix of chips and chunks creates more melted chocolate and boosts gooiness. Don’t skimp!
Enjoy your baking and the delicious cookies! They’re a great treat for any occasion.
How to Make Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 large egg yolk, at room temperature
- 2 cups semi-sweet chocolate chips (or a mix of chunks and chips for extra gooeyness)
- 1/2 teaspoon salt (if using unsalted butter)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake, so you’ll need around 30 minutes total to enjoy these gooey cookies fresh from the oven. Plus, they’re perfect for sharing or enjoying all on your own!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, set your oven to 325°F (160°C) to preheat. This helps ensure your cookies bake evenly. While it’s warming up, line your baking sheets with parchment paper for easy cleanup.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. This helps combine everything well and ensures even distribution of the baking soda. Once combined, set this bowl aside.
3. Cream Butter and Sugars:
In a large bowl, mix the melted butter, brown sugar, and granulated sugar together. Use a whisk or an electric mixer until the mixture is smooth and well combined. This step is key for that soft, gooey texture!
4. Add Wet Ingredients:
Now, it’s time to add in the vanilla extract, egg, and egg yolk. Whisk everything together until it becomes light and creamy. This adds richness to your cookies!
5. Combine Wet and Dry Ingredients:
Gradually add your dry ingredients to the wet mixture, stirring just until everything is combined. Don’t over-mix; we want our cookies to stay tender and chewy!
6. Fold in Chocolate Chips:
Gently fold the chocolate chips (or chunks) into the dough until they’re evenly distributed. Feel free to taste a little dough (raw cookie dough can be so tempting!) but remember to save some for baking.
7. Scoop and Place on Baking Sheet:
Using a cookie scoop or large spoon, drop generous spoonfuls of dough onto your prepared baking sheets, making sure to space them about 2 inches apart. This gives them room to spread out while baking!
8. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for about 12-15 minutes. Keep an eye on them: you want the edges to be lightly golden while the centers remain soft and gooey.
9. Cool Down:
Once baked, remove the cookies from the oven and let them sit on the baking sheet for about 5 minutes. This resting time will help them firm up a bit, making them easier to transfer.
10. Enjoy Your Cookies:
Gently transfer the cookies to a wire rack to cool slightly. Serve them warm to enjoy that melty chocolate goodness! If you have leftovers (which may be a challenge!), store them in an airtight container at room temperature for up to 3 days.
Happy baking, and enjoy the ooey-gooey chocolate chip goodness!
Can I Use Unsalted Butter Instead of Salted?
Yes! If using unsalted butter and you like a little saltiness, simply add 1/2 teaspoon of salt to your dry ingredients. This way, you control the level of salt in your cookies perfectly!
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. You can also place a slice of bread in the container to help keep them soft and chewy!
Can I Freeze the Cookie Dough?
Absolutely! You can scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. They can be baked from frozen, just add a couple extra minutes to the baking time.
What Can I Substitute for the Egg?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water—let it sit for a few minutes). Just keep in mind this may affect the texture slightly.
