These gooey chocolate chip cookies are a dream come true! Soft, warm, and packed with melty chocolate, they’re perfect for any cookie lover.
Honestly, who can resist a fresh batch? I often eat one (or two!) right from the oven. They’re great with a glass of milk or just as a sweet snack anytime!
Key Ingredients & Substitutions
Butter: Softened unsalted butter is key for the perfect texture. If you need a dairy-free option, use vegan butter instead. It works well, and you’ll still get that rich flavor!
Sugars: The mix of granulated and brown sugar gives depth to the sweetness. If you want a deeper flavor, consider using dark brown sugar. Pancake syrup can also be used in a pinch for the brown sugar.
Chocolate Chips: Semisweet is classic, but you can swap for bittersweet or milk chocolate if you prefer. Want something different? Try white chocolate or even peanut butter chips for a fun twist!
Flour: All-purpose flour is standard, but gluten-free flour blends can work well too. Just check that it has a binding agent if you want the cookies to hold together like traditional ones.
How Do I Achieve the Perfect Gooey Texture?
The secret to those gooey centers lies in how you bake them. Aim for a bake time of 9-11 minutes. They’re meant to look slightly underbaked when you pull them out of the oven. Remember, they continue cooking a bit as they cool!
- Keep an eye on the edges; they should be golden, while the centers will remain soft.
- Add a minute or two if you want a firmer cookie, but remember—overbaking will lose their gooeyness!
Cooling on the baking sheet allows them to set without losing that ideal softness, so resist the urge to rush the cooling process!
Gooey Chocolate Chip Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (light or dark)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chunks
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 9-11 minutes to bake. Plus, you’ll want to let the cookies cool for 5 minutes on the baking sheet before moving them, so you’re looking at around 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Cream Your Butters and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to beat the ingredients together until the mixture is light and fluffy.
3. Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is well blended before adding the next. Once mixed, stir in the vanilla extract for that lovely flavor boost!
4. Mix the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. This will help to evenly distribute the leavening agent in your cookies.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, stirring gently until just combined. Be careful not to overmix—this keeps your cookies nice and tender!
6. Fold in Chocolate Chips:
Now, generously fold in the chocolate chips or chunks. Make sure they’re evenly distributed throughout the cookie dough—yum!
7. Bake the Cookies:
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 ball. This ensures they’ll have room to spread as they bake.
8. Time to Bake:
Place the sheets in your preheated oven and bake for about 9-11 minutes. Keep an eye on them; the edges should be golden brown, but the centers should still look soft and slightly underbaked—this part is important for that gooey texture!
9. Cool and Set:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them set while still keeping the inside soft. After 5 minutes, transfer them to a wire rack to cool completely.
10. Enjoy!
Serve warm or at room temperature to enjoy those melty chocolatey moments. These gooey chocolate chip cookies are sure to delight anyone who tries them!
Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can use margarine in place of butter! Just make sure it’s unsalted to keep the flavor balanced. It may alter the texture slightly, but your cookies will still be delicious!
What Should I Do If My Dough is Too Sticky?
If your cookie dough is too sticky to handle, try chilling it in the refrigerator for 30 minutes. This helps firm it up and makes it easier to scoop and shape into cookies.
How Do I Store Leftover Cookies?
Store your leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can place a slice of bread in the container; it helps maintain moisture!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the unbaked cookie dough for up to 3 months. Portion it out into balls, freeze them on a baking sheet, and then transfer to a freezer bag. Bake directly from frozen, adding a minute or two to the baking time!
