These gooey chocolate chip cookies are a warm hug in dessert form! Soft, chewy, and filled with melty chocolate chips, they’re perfect for cookie lovers.
When I bake these, my house smells amazing. Plus, there’s nothing like enjoying a fresh cookie right out of the oven with a glass of milk. Pure happiness! 🍪🥛
Key Ingredients & Substitutions
Butter: I always use unsalted butter for better control over the sweetness. If you need a dairy-free option, coconut oil or a vegan butter substitute will work well!
Brown Sugar: Light brown sugar gives a mild caramel flavor, while dark brown sugar provides a richer taste. You can swap one for the other based on what you have.
Chocolate Chips: Semi-sweet chocolate is a classic choice, but feel free to mix in dark chocolate or even white chocolate for variety. If you’re out of chips, chopped chocolate bars make a great alternative!
Flour: All-purpose flour works best, but if you need a gluten-free option, use a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum for texture!
How Can I Ensure My Cookies Stay Gooey?
To keep your cookies wonderfully gooey, the key is in the baking time. Underbake them slightly to maintain that soft texture. Start checking them at the 10-minute mark.
- Remove cookies when they look set around the edges but still soft in the center.
- Let them cool on the baking sheet for 5 minutes; this helps them firm up without losing gooeyness.
- Storing them in an airtight container adds moisture, keeping them soft longer.
Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips (semi-sweet or a mix of semi-sweet and milk chocolate)
- Optional: 1 cup chopped chocolate chunks for extra gooeyness
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and around 10-12 minutes of baking, with an additional 5 minutes cooling time on the baking sheet. Overall, you’ll be enjoying your delicious cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, preheat your oven to 350°F (175°C). While that’s warming up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until everything is smooth and well combined. This mixture should look a little glossy!
3. Add Eggs and Vanilla:
Crack in the eggs one by one, and beat well after each addition. Then, stir in the vanilla extract to give your cookies that delicious aroma and flavor!
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking soda, and salt. This step helps to make sure there are no lumps in your flour and distributes the leavening agent evenly.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients into the wet mixture, stirring gently. Mix just until combined; avoid overmixing to ensure your cookies remain tender and chewy!
6. Fold in Chocolate Chips:
Now it’s time to fold in the chocolate chips and any optional chocolate chunks. Stir gently to incorporate them evenly throughout the dough.
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie as they will spread while baking.
8. Bake and Watch:
Bake the cookies for about 10-12 minutes. Keep an eye on them! You want the edges to be golden while the centers look soft — this is what gives you that gooey goodness!
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 waiting period allows them to set. Then, carefully transfer them to a wire rack to cool completely.
10. Enjoy:
Dig into these warm, gooey delights! Perfect with a glass of cold milk. If you have any leftovers, store them in an airtight container to keep them soft and chewy.
These cookies are sure to be a hit with everyone!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for unsalted butter! Just make sure to choose a stick margarine for baking to ensure the right consistency and texture in your cookies.
How Can I Store These Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Just let them thaw at room temperature before enjoying!
What Can I Use Instead of Eggs?
If you need an egg substitute, you can use a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes until thickened) or a 1/4 cup of unsweetened applesauce per egg. These will help bind the ingredients while keeping your cookies moist.
Can I Make the Dough Ahead of Time?
Absolutely! You can make the cookie dough and store it in the fridge for up to 3 days. For longer storage, scoop the dough into balls, freeze them on a baking sheet, and then transfer to a zip-top bag. When you’re ready to bake, you can bake them straight from the freezer, just add a couple of extra minutes to the baking time!
