These gooey chocolate chip cookies are soft, chewy, and filled with melty chocolate chunks! They’re perfect for satisfying your sweet tooth anytime.
Honestly, who can resist fresh cookies? I love making a big batch and sharing them with friends, or just keeping them all to myself. Oops! 😂
The best part? They come together quickly! Mix, scoop, bake, and enjoy that gooey goodness in no time. Perfect for any chocolate lover! 🍪
Key Ingredients & Substitutions
Unsalted Butter: I always use unsalted butter for better control over the saltiness of the cookies. If you don’t have unsalted, you can use salted butter and reduce the added salt in the recipe by half.
Granulated Sugar & Brown Sugar: The mix of sugars gives the cookies that perfect balance of sweetness. Brown sugar adds moisture, keeping them soft. You can swap brown sugar with coconut sugar for a healthier twist, but they will be less gooey.
Chocolate Chips: Semi-sweet chocolate chips are traditional, but you can use milk chocolate for a sweeter flavor or dark chocolate for a richer taste. If you’re feeling adventurous, try mixing in some white chocolate or even peanut butter chips!
All-Purpose Flour: For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may change slightly, but they’ll still be delicious!
Why Is It Important to Cream Butter and Sugar Together Well?
Creaming the butter and sugars together is a crucial step in this recipe. This process combines air into the butter, helping cookies rise and achieve a light texture. Here’s how to do it right:
- Use room temperature butter for easier creaming.
- Beat the mixture on medium speed for about 3-5 minutes until it’s light and fluffy, scraping the sides of the bowl occasionally.
- The mixture should look pale in color and should have doubled in volume.
This step makes a big difference in the final texture of your cookies, ensuring they are not dense and instead have that desirable chewy center!
How to Make Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 cups (340g) semi-sweet chocolate chips or chunks
- Optional: 1 cup chopped walnuts or pecans
Time Needed:
This delightful cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Including cooling time, you can enjoy warm, gooey cookies from start to finish in less than 30 minutes!
Step-by-Step Instructions:
1. Pre-heat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line your baking sheets with parchment paper to prevent sticking and make cleanup easy.
2. Cream the Butter and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use a mixer to cream them together until the mixture is light and fluffy. This usually takes about 3-5 minutes. Scraping down the sides of the bowl helps mix everything evenly.
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 vanilla extract. The mixture should look smooth and creamy at this point.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This helps to ensure that the baking powder and soda are evenly distributed throughout the cookies.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Mix just until combined—no need to overmix! Overmixing can make the cookies tough, and we want them nice and tender.
6. Fold in Chocolate Chips:
Gently fold in the chocolate chips (and pecans, if using). If you’d like, reserve a handful of chocolate chips to press into the tops of the cookies before baking for that extra gooey look!
7. Scoop the Dough:
Scoop out large tablespoons of dough and place them onto the prepared baking sheets. Make sure to space them about 2 inches apart because they will spread while baking.
8. Bake the Cookies:
Gently press some of the reserved chocolate chips into the top of each dough ball. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked for that gooey texture.
9. Cool and Enjoy:
Once done, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool slightly more. If you can resist, enjoy them warm for the ultimate gooey chocolate experience!
These cookies are perfect for sharing, but they can be hard to resist! Keep them in an airtight container, and they’ll stay fresh for several days… if they last that long!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine, but it may slightly alter the flavor and texture. For the best results, choose a high-quality margarine that is meant for baking.
How Can I Make These Cookies Gluten-Free?
To make gluten-free cookies, substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure your baking soda and baking powder are also gluten-free to avoid any cross-contamination.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a zip-top freezer bag, where they can last up to 3 months.
Can I Add Other Mix-Ins?
Absolutely! Feel free to add nuts, dried fruits, or even different types of chocolate chips like white chocolate or dark chocolate. Just make sure to keep the total amount of add-ins similar to the chocolate chip measurement in the recipe.