Ultimate Gooey Chocolate Chip Cookies – Soft, Chewy, and Irresistible!
These Ultimate Gooey Chocolate Chip Cookies are everything a homemade cookie should be—soft, buttery, rich, and packed with gooey chocolate in every bite. Thanks to the secret addition of cornstarch, each cookie has a melt-in-your-mouth center and lightly crisp edges that make them completely irresistible. Whether you’re baking for a crowd or treating yourself, these cookies will be your new go-to favorite!
Why You’ll Love This Recipe:
- Incredible Texture: Soft, gooey centers with golden, slightly crisp edges.
- Perfectly Chewy: Brown sugar and cornstarch lock in moisture and tenderness.
- Fast & Easy: Simple ingredients and just 10–12 minutes in the oven.
- Crowd-Pleaser: Classic flavors everyone will love, with melty chocolate throughout.
Ingredients (Makes 12–14 large cookies):
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon salt (optional, but enhances flavor)
- 1 to 1½ cups (170–255g) semi-sweet chocolate chips or chunks
Instructions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy.
Step 3: Add Egg and Vanilla
Mix in the egg and vanilla extract until the mixture is smooth and creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined.
Step 5: Add Chocolate Chips
Gently fold in the chocolate chips or chunks.
Step 6: Scoop and Shape
Using a cookie scoop or tablespoon, scoop dough into evenly sized balls and place them on the prepared baking sheets, leaving about 2 inches of space between each.
Step 7: Bake
Bake for 10–12 minutes, one tray at a time, until the edges are lightly golden but the centers still look soft and slightly underbaked.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy while warm for ultimate gooeyness!
Tips for Perfect Cookies:
- Use Room Temperature Butter: This helps create that fluffy creamed base.
- Chill the Dough (Optional): For thicker cookies, refrigerate the dough for 30–60 minutes before baking.
- Switch It Up: Try using dark chocolate chunks, mini chips, or even a sprinkle of flaky sea salt on top before baking.
- Don’t Overbake: The cookies will finish setting as they cool. Pull them from the oven when the centers look slightly underdone.
Storage and Freezing:
- Room Temp: Store cooled cookies in an airtight container for up to 5 days.
- Freeze Dough: Scoop dough into balls and freeze on a tray. Once solid, store in a freezer bag for up to 3 months. Bake from frozen—just add 1–2 minutes to the bake time.
Nutritional Info (Per Cookie – 12 Servings, Without Chips):
- Calories: ~180 kcal
- Fat: ~9g
- Carbohydrates: ~24g
- Sugar: ~12g
- Protein: ~2g
Whether you’re sharing them or saving a stash just for you, these Gooey Chocolate Chip Cookies deliver classic comfort in every soft, warm bite. Pour a glass of milk and savor the moment!