Gooey Chocolate Chip Cookies

These Gooey Chocolate Chip Cookies are everything I want in a homemade cookie—crispy edges, soft centers, and pockets of melted chocolate in every bite. Warm from the oven, they’re chewy, buttery, and just the right amount of sweet to satisfy any cookie craving.

Why You’ll Love This Recipe

I love how these cookies turn out every time—soft and chewy in the middle with golden-brown edges. The dough is simple to make and doesn’t require any fancy ingredients, but the results feel bakery-quality. Whether I’m making them for a gathering or just for myself, they always disappear fast. Plus, I can bake a few now and freeze the rest for later.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Chocolate chips or chunks (semi-sweet or dark)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking soda, and salt.

3. In another large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.

4. I beat in the eggs one at a time, followed by the vanilla extract.

5. I gradually add the dry ingredients to the wet, mixing until just combined.

6. I fold in the chocolate chips or chunks.

7. I scoop the dough into balls and place them on the baking sheet, leaving enough space between each.

8. I bake for 9–11 minutes, just until the edges are golden and the centers still look a little underdone.

9. I let them cool on the baking sheet for a few minutes before transferring to a wire rack. That gooey center sets up perfectly as they rest.

Servings and timing

This recipe makes about 24 cookies. Prep takes 15 minutes, baking takes around 10 minutes per batch, and cooling adds another 10 minutes—so I can have cookies ready to enjoy in under 40 minutes.

Variations

I like to switch things up by adding a pinch of cinnamon, using browned butter, or mixing in chopped nuts like walnuts or pecans. Sometimes I use a mix of milk, dark, and white chocolate chips for extra richness. Sea salt sprinkled on top just before baking adds a great contrast to the sweetness.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, I place a slice of bread in the container. I reheat them in the microwave for about 10 seconds to bring back that fresh-out-of-the-oven gooeyness. The unbaked dough can be frozen for up to 3 months—I just bake from frozen, adding a minute or two to the bake time.

FAQs

How do I make my cookies extra gooey?

I take them out of the oven while the centers still look slightly underbaked. They finish setting up on the baking sheet as they cool.

Can I chill the dough before baking?

Yes, chilling the dough for at least 30 minutes enhances the flavor and gives a thicker, chewier texture. I sometimes chill overnight for even better results.

What type of chocolate works best?

I like semi-sweet chips for classic flavor, but chopped chocolate bars create gooey pools and a more rustic look. I mix both for variety.

Why do my cookies come out flat?

The butter might be too soft or the dough too warm. I chill the dough briefly before baking, especially if my kitchen is warm.

Can I make these cookies gluten-free?

Yes, I use a 1:1 gluten-free flour blend and check that my other ingredients are gluten-free. The texture is slightly different but still delicious.

Conclusion

These Gooey Chocolate Chip Cookies are my go-to when I want something warm, comforting, and utterly satisfying. With minimal effort and maximum payoff, they’re a timeless treat that I’ll never get tired of baking—or eating.

Gooey Chocolate Chip Cookies

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• Author: Linda
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Gooey Chocolate Chip Cookies are soft and chewy with crisp edges and melty chocolate in every bite. Perfectly buttery and sweet, they deliver bakery-quality results straight from your kitchen.

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Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups chocolate chips or chunks (semi-sweet or dark)

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt.
3. In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the eggs one at a time, then mix in the vanilla extract.
5. Gradually add the dry ingredients, mixing until just combined.
6. Fold in the chocolate chips or chunks.
7. Scoop dough into balls and place on the prepared baking sheet, spaced apart.
8. Bake for 9–11 minutes, until edges are golden and centers look slightly underdone.
9. Cool on the baking sheet for a few minutes before transferring to a wire rack.

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Notes

• Chill dough for thicker, chewier cookies.
• Add chopped nuts, sea salt, or a mix of chocolate types for variations.
• Freeze dough for up to 3 months and bake from frozen, adding a minute or two to the bake time.
• Store cookies with a slice of bread in the container to keep them soft.

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Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 90mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg