Gooey Chocolate Chip Cookies (Print Version)
Golden edges with gooey chocolate centers—quick, decadent, ready in under 20 minutes.
# Ingredients:
01 -
½ cup unsalted butter, softened
02 -
¾ cup dark brown sugar, packed
03 -
¼ cup white granulated sugar
04 -
1 large egg, room temperature
05 -
1 teaspoon vanilla extract
06 -
2 cups all-purpose flour, spooned and leveled
07 -
3 Tablespoons corn starch
08 -
1 teaspoon baking powder
09 -
½ teaspoon baking soda
10 -
½ teaspoon salt
11 -
12 ounces semi-sweet chocolate chunks or chips
# Steps:
01 -
In a large mixing bowl, add the softened butter, brown sugar, and white sugar. Cream together on medium speed with a hand or electric mixer fitted with a paddle attachment until smooth and fluffy.
02 -
Add the large egg and vanilla extract. Mix until fully combined.
03 -
Add the flour, corn starch, baking powder, baking soda, and salt. Mix on medium speed until fully combined. The dough will be thick and slightly dry.
04 -
Fold the chocolate chips or chunks into the dough. Use your hands if necessary to fully incorporate as the dough is thick.
05 -
Preheat the oven to 450°F (232°C).
06 -
Line a baking sheet with parchment paper.
07 -
Use a cookie scoop to measure out heaping tablespoons of dough and place them onto the prepared baking sheet approximately 2-3 inches apart.
08 -
Press a few extra chocolate pieces into the top of each cookie, if desired.
09 -
Bake for 6 minutes or until the edges are golden brown. Remove the cookies promptly as they can burn quickly.
10 -
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm for maximum gooeyness or microwave for 15 seconds later to enjoy the same texture.
# Notes and Tips:
01 -
Store cookies in an airtight container at room temperature for up to 3-4 days.