Ah, yes—gooey chocolate chip cookies—comfort food in its purest form 🍪🤎. Let’s make them soft, chewy, and melty in the center. I’ll give you a step-by-step recipe that nails that gooey texture every time.
🍪 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 & pans
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Mix wet ingredients
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add eggs and vanilla; mix until creamy.
- Add dry ingredients
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually fold into the 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 still look slightly underbaked.
- This ensures gooey centers.
- Cool slightly
- Let cookies cool 5 minutes on the sheet before transferring to a wire rack.
Tips for Maximum Gooeyness
- Melted butter makes cookies spread and stay soft.
- Brown sugar keeps them moist and chewy.
- Underbake slightly for gooey centers; they firm up as they cool.
- Optional: fold in a little chopped chocolate or chunks for extra melty pockets.
- Chill dough 30 min for thicker cookies and deeper flavor.
If you want, I can give a “bakery-level ultra-gooey” version where the edges are crisp and the center is practically molten—cookies you’ll want to eat straight from the oven with a glass of milk.
Do you want me to do that?
