These gooey chocolate chip cookies are pure bliss! Soft, chewy, and loaded with melty chocolate chips, they are the perfect treat for any cookie lover.
Honestly, who can resist the smell of fresh cookies baking? I love making a batch and sharing them with friends—if I don’t eat them all first! 🍪😄
Key Ingredients & Substitutions
Butter: Unsalted butter is the best for controlling the salt level in your cookies. If you’re out of butter, you can use margarine or coconut oil, but the flavor may change a bit. I find that butter gives a richer taste, so I recommend sticking with it if you can!
Sugars: A mix of granulated and brown sugar adds a nice depth of flavor. For a healthier twist, you can use coconut sugar instead of brown sugar. Just keep in mind that coconut sugar has a caramel flavor, which can slightly change the taste.
Flour: All-purpose flour is perfect for these cookies, but if you’re looking for gluten-free options, you can try using a 1:1 gluten-free flour blend. It works surprisingly well!
Chocolate Chips: Semisweet chocolate chips are classic, but feel free to mix in dark chocolate or even white chocolate chips based on your preference. I love adding a bit of sea salt on top before baking for that sweet and salty combo!
How Can I Achieve the Perfect Gooey Texture?
Getting that gooey texture is key for these cookies and starts with the baking time. Remember, the cookies will continue to cook a bit after you take them out of the oven.
- Keep a close eye on them during the last few minutes of baking. You’ll want the edges to be golden, but the center should still look soft.
- Let them rest on the baking sheet for about 5 minutes. This helps them set while still retaining that gooey goodness.
- For extra gooeyness, try slightly underbaking them. Pull them out of the oven when you see the edges set but the center is still soft.
These little tips will help you to get that perfect gooey cookie every time!
How to Make Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (160g) packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips or chunks
How Much Time Will You Need?
This cookie recipe takes about 15 minutes of prep time and around 10 minutes of baking time. Adding a few minutes for cooling, you can expect to have warm, gooey cookies ready in about 30-35 minutes total. Perfect for when that cookie craving strikes!
Step-by-Step Instructions:
1. Preheat Your Oven
Start by preheating your oven to 375°F (190°C). This will ensure that the cookies bake evenly. While the oven is heating, line your baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream the Butter and Sugars
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy—this should take about 3-4 minutes. Creaming helps to incorporate air, making your cookies light and tender.
3. Add Eggs and Vanilla
Next, beat in the eggs one at a time, making sure to mix well after each addition. Then stir in the pure vanilla extract until everything is well combined. This adds a lovely flavor to your cookies!
4. Combine Your Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to distribute the baking soda evenly, ensuring that your cookies rise nicely.
5. Mix Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until everything is combined. Be careful not to overmix, as this can make the cookies tough instead of tender!
6. Fold in the Chocolate Chips
Now it’s time to fold in the chocolate chips or chunks. Use a spatula or wooden spoon to gently mix them into the cookie dough until they are evenly distributed.
7. Scoop the Dough
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, making sure to space them about 2 inches apart to allow for spreading while baking.
8. Bake the Cookies
Place the baking sheets in the preheated oven and bake for 8-10 minutes. Keep a close eye on them! You want the edges to be lightly golden, but the centers should still look soft and slightly underbaked for that perfect gooey texture.
9. Let Them Cool Slightly
Once baked, take the cookies out of the oven and let them rest on the baking sheet for about 5 minutes. This helps them firm up just a little before transferring them to a wire rack to cool completely—or to enjoy them warm!
10. Serve and Enjoy!
Enjoy these delightful cookies warm for the ultimate gooey experience! If you manage to have any leftovers, store them in an airtight container for up to 3 days. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine as a substitute for butter; however, the flavor and texture may differ slightly. Butter gives the cookies a richer taste, while margarine might make them a bit softer.
Can I Freeze Cookie Dough for Later?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze the balls until solid, then transfer them to a zip-top bag. They can be frozen for up to 3 months. When you’re ready to bake, bake them straight from the freezer, adding a minute or two to the baking time.
How Can I Make These Cookies Chewier?
To achieve a chewier cookie, you can try increasing the brown sugar slightly, as it helps retain moisture. Additionally, consider melting the butter instead of softening it, as this can create a denser, chewier texture.
What Should I Do if My Cookies Turn Out Flat?
Flat cookies can result from a few factors, such as using melted butter instead of softened butter or not chilling the dough long enough. Make sure to measure flour correctly and consider chilling the dough for 30 minutes before baking for thicker cookies.
