These gooey chocolate chip cookies are the perfect treat for any sweet tooth! With warm, melted chocolate in each bite, they bring smiles all around.
Honestly, who can resist a cookie like this? I always end up sneaking more than I should! They’re easy to whip up, and your kitchen will smell amazing while they bake.
Key Ingredients & Substitutions
Butter: Unsalted butter is best because it lets you control the saltiness. If you need a healthier option, you can use coconut oil or unsweetened applesauce for a softer cookie.
Granulated and Brown Sugar: The mix of these sugars gives the cookies a perfect balance of sweetness and chewiness. You can swap out brown sugar for coconut sugar for a slightly different flavor.
Chocolate Chips: I love using a mix of semisweet and dark chocolate chips for a rich taste. If you’re looking for a twist, try adding white chocolate chips or even peanut butter chips!
Eggs: The eggs add moisture and help bind the dough. If you’re vegan or allergic, flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water) work well as a substitute.
How Do You Achieve the Perfect Cookie Texture?
The key to achieving that gooey, soft texture lies in a few simple steps. First, make sure not to overmix the dough after adding the flour; this keeps the cookies tender.
- Make sure your butter is softened but not melted. It should be creamy, forming small peaks when whipped.
- Be careful not to overbake. The cookies will continue to cook a bit once removed from the oven, so take them out while they still look slightly underbaked in the center.
- Let the cookies rest on the baking sheet for a few minutes before transferring to a rack. This helps retain their gooeyness.
By following these tips, you’ll enjoy delightful cookies that stay deliciously gooey long after baking!
How to Make Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chunks (a mix of both for gooey texture)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and around 10-11 minutes for baking. So, in total, you’re looking at about 30 minutes to have delicious, warm cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 375°F (190°C). While it heats, grab your baking sheets and line them with parchment paper to prevent sticking.
2. Cream the Butter and Sugars:
In a big mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use a mixer or a sturdy spoon to cream them together until the mixture is light and fluffy. This step is crucial for getting that perfect cookie texture!
3. Add the Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract for that delicious flavor.
4. Mix the Dry Ingredients:
In another bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda evenly throughout the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Mix just until everything is combined—overmixing can lead to tough cookies, and we want them soft and gooey!
6. Add the Chocolate Chips:
Now, fold in the chocolate chips or chunks. You want them evenly combined throughout the dough so every bite has that gooey goodness!
7. Scoop the Cookie Dough:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheets. Make sure to space them about 2 inches apart to allow for spreading.
8. Bake the Cookies:
Pop the cookies in the oven and bake for about 9-11 minutes. You want the edges to be golden while the centers still look soft—this is what gives you that gooey inside!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them set a bit before transferring them to a wire rack.
10. Enjoy:
Now it’s time to dig in! Enjoy the cookies warm for the best experience as the chocolate will still be gooey. If you have leftovers (though I doubt it!), store them in an airtight container at room temperature.
This recipe yields the most scrumptious chewy, soft cookies with melty chocolate pockets, just like a dream. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine, but keep in mind it may affect the flavor and texture slightly. For the best results, go for a stick margarine that’s designed for baking.
How Can I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3-5 days. To keep them gooey, try layering them with parchment paper or kitchen towels.
What to Do If My Dough Is Too Sticky?
If your dough feels too sticky, refrigerate it for about 30 minutes. Chilling helps solidify the butter and makes it easier to scoop without falling apart.
Can I Freeze the Cookie Dough?
Absolutely! You can freeze cookie dough for up to 3 months. Scoop the dough into balls, freeze them on a baking sheet, then transfer them to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.
