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These Gooey Chocolate Chip Cookies come out golden at the edges and gooey through the center every time. No dough chilling means you can have warm cookies in under 20 minutes. I rely on this recipe whenever I want that bakery-style bite without any fuss or long waits.
The first time I made these cookies, I could not believe how fast they disappeared from the cooling rack. Now they are my go-to for bake sales and movie nights with family.
Ingredients
- Unsalted butter: Choose a high-quality butter for the best flavor and go for unsalted to control the saltiness in your cookies
- Dark brown sugar: Packed for deep caramel flavor and added gooey texture
- White granulated sugar: Makes the edges crisp and balances out the molasses in the brown sugar
- Large egg: Bring to room temperature for a dough that comes together easily and evenly
- Vanilla extract: Real vanilla gives rich bakery-style aroma to the cookies
- All-purpose flour: Spoon and level for accurate measure and the right cookie texture
- Corn starch: Adds softness and that tender bite in every cookie
- Baking powder: Helps the cookies rise and stay thick
- Baking soda: Works with the brown sugar for that chewy center
- Salt: Brings all the flavors together so they pop
- Semi-sweet chocolate chunks or chips: Opt for a good brand with higher cocoa content for big pockets of melty chocolate
Step-by-Step Instructions
- Cream the Butter and Sugars:
- In a large mixing bowl combine softened butter dark brown sugar and white sugar. Cream together on medium speed until smooth and fluffy which may take about three to five minutes. This step ensures your cookies will have that signature tender texture.
- Add Egg and Vanilla:
- Add the large egg and vanilla extract to your creamed mixture. Mix until everything is fully combined. Mixing thoroughly at this step ensures your dough holds together and bakes evenly.
- Mix Dry Ingredients In:
- Add flour corn starch baking powder baking soda and salt into your wet ingredients. Mix on medium speed until the dough is fully combined and thick. The dough should feel a bit dry but do not worry this helps the cookies stay gooey inside.
- Fold in Chocolate:
- Add in your semi-sweet chocolate chunks or chips. Gently fold them into the dough by hand for even distribution. I often use my hands to make sure every cookie gets plenty of chocolate.
- Portion and Shape the Cookies:
- Use a cookie scoop or heaping tablespoon to portion out dough mounds onto a parchment lined baking sheet. Place them two to three inches apart for even baking. If you want them extra chocolatey press a few chocolate pieces on top of each dough mound.
- Bake Your Cookies:
- Preheat your oven to four hundred fifty degrees. Bake for about six minutes until the edges are golden but the centers look just set and still soft. Do not overbake as they firm up once cooled.
- Cool and Serve:
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm for ultimate gooeyness each bite will have pools of melty chocolate.
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My favorite part is folding in big chocolate chunks. The first time my daughter helped we giggled over sneaking extra chips into the bowl—now it’s our tradition every time we bake them together.
Storage Tips
Store these cookies in an airtight container at room temperature and they will stay soft and chewy for three to four days. If you want to keep that fresh baked gooeyness longer freeze baked cookies in a single layer then store in freezer bags. Reheat in the microwave for about fifteen seconds to bring back that melty center.
Ingredient Substitutions
If you do not have dark brown sugar light brown sugar works fine though you might miss a hint of caramel flavor. You can use milk chocolate chips instead of semi-sweet for a sweeter touch. Gluten free one to one flour blends also work for this recipe for those avoiding gluten.
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Serving Suggestions
These cookies are their best still warm so serve soon after baking. For a wow factor try sandwiching vanilla ice cream between two cookies. At holiday time I love to box them up as gifts with a ribbon—nobody can resist them.
Cultural Context
Chocolate chip cookies are an American favorite with a history in home kitchens dating back to the 1930s. I always think of cozy gatherings and that instantly recognizable smell as they bake no matter how many times I make them there is always a bit of nostalgia.
Recipe FAQs
- → How do you achieve gooey centers in these cookies?
For soft, gooey centers, bake at a high temperature (450°F) for a short time and remove as soon as edges are set but centers look soft. Avoid overbaking.
- → Can I use chocolate chips instead of chunks?
Yes, either chocolate chips or chunks work well. Chunks create larger pockets of melted chocolate, but chips distribute sweetness evenly throughout.
- → Why is cornstarch added to the dough?
Cornstarch gives the cookies extra tenderness and thickness, resulting in a soft, bakery-style texture.
- → What’s the best way to store these cookies?
Keep them in an airtight container at room temperature. They stay soft and delicious for 3–4 days.
- → Can the dough be made ahead and refrigerated?
Though these cookies are designed for immediate baking, you can refrigerate the dough for up to 24 hours if needed. Allow the dough to sit briefly at room temperature before baking for best results.
- → How do I make the cookies extra gooey when serving later?
Microwave a cookie for about 15 seconds to restore its warm, gooey center.