Ohhh yes—gooey chocolate chip cookies are life-changing 🍪🤤. Soft, slightly underbaked in the center, melty chocolate… perfection. Here’s a fail-proof recipe.
🍪 Gooey Chocolate Chip Cookies
Ingredients (makes ~24 cookies)
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips (semi-sweet or milk chocolate)
Instructions
- Prep oven & sheets
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Mix wet ingredients
- In a large bowl, mix melted butter + brown sugar + granulated sugar until smooth.
- Add eggs and vanilla; mix until creamy.
- Add dry ingredients
- Whisk flour, baking soda, and salt in a separate bowl.
- Gradually fold into wet mixture until just combined.
- Add chocolate chips
- Gently fold in chocolate chips.
- Scoop cookies
- Use a cookie scoop or spoon to drop dough balls (~2 tbsp each) onto the sheet.
- Leave 2 inches between cookies.
- Bake
- Bake 10–12 minutes until edges are set but centers look slightly underbaked.
- (They will continue cooking on the sheet.)
- Cool slightly
- Let cool 5 minutes on the baking sheet, then transfer to a wire rack.
Pro Tips for Maximum Gooeyness
- Melted butter: Helps the cookies spread and stay soft.
- Brown sugar: Adds moisture and chew.
- Underbake slightly: The key to gooey centers.
- Optional add-ins: Walnuts, pecans, or a sprinkle of sea salt on top.
- Chill dough 30 min: Even better flavor and slightly thicker cookies.
If you want, I can give a “ultra-gooey, bakery-style” version where the edges are crisp but the centers are lava-level gooey—basically cookie perfection.
Do you want me to do that?
