Ah yes 😍—Gooey Chocolate Chip Cookies—soft, chewy, slightly underbaked in the center, and loaded with melty chocolate. The ultimate comfort cookie. Here’s a foolproof recipe:
🍪 Gooey Chocolate Chip Cookies
Makes ~24 cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
- Preheat oven
- 350°F (175°C). Line baking sheets with parchment paper.
- Mix butter & sugar
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs & vanilla
- Beat in eggs one at a time. Stir in vanilla.
- Combine dry ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually mix into wet ingredients until just combined.
- Add chocolate chips
- Fold in chocolate chips.
- Scoop cookies
- Drop 2-tablespoon-sized mounds onto prepared baking sheets, spaced 2 inches apart.
- Bake
- 9–11 minutes for soft, gooey centers. Don’t overbake! Edges should be set, center slightly underdone.
- Cool
- Let cookies cool 5 minutes on the sheet, then transfer to a wire rack.
🔥 Pro Tips for Gooey Perfection
- Slightly underbake: Cookies firm up as they cool but remain gooey inside.
- Brown butter: For a nutty, caramel flavor, use browned butter instead of regular butter.
- Chill dough: 30 minutes in the fridge = thicker, chewier cookies.
- Chocolate chunks: Use chunks instead of chips for melty pockets of chocolate.
Variations
- Salted caramel chocolate chip: Add caramel bits and a sprinkle of sea salt on top.
- Double chocolate: Swap ½ cup flour for cocoa powder.
- Nutty: Add walnuts or pecans for crunch.
If you want, I can give you a super gooey, bakery-style version with melty chocolate chunks and brown butter that’s basically impossible to resist 🍫✨.
Do you want me to do that?
