Why You’ll Love This Recipe

These Best Gooey Chocolate Chip Cookies are the epitome of soft, chewy perfection. With a melt-in-your-mouth texture and an irresistible gooey center, these cookies are everything you could want in a chocolate chip cookie. The high baking temperature ensures a golden, crispy edge while keeping the center delightfully gooey and soft. Plus, the addition of walnuts provides a lovely crunch that pairs perfectly with the chocolate. Whether you’re making them for yourself, family, or friends, these cookies will satisfy your sweet tooth and leave everyone asking for more.

Ingredients

1/2 cup unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces semi-sweet chocolate chips (1 bag)
1/2 cup walnut pieces (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Best Gooey Chocolate Chip Cookies (Soft & Chewy Recipe)

Directions

Mix the Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using a hand mixer or stand mixer with the paddle attachment. Cream until the mixture becomes light and fluffy, about 2 minutes.
Incorporate the Wet Ingredients: Add the egg and vanilla extract to the mixture. Beat for about 1 minute or until fully combined. Set this mixture aside.
Add the Dry Ingredients: Sprinkle in the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix on medium speed until well combined. The dough will be thick, which is perfect for these cookies.
Add Chocolate Chips and Walnuts: Gently fold in the semi-sweet chocolate chips and walnut pieces using a wooden spoon. Be careful not to over-mix so the dough remains thick and gooey.
Chill the Dough: Refrigerate the dough for about 30 minutes. This step helps the cookies maintain their shape and allows the flavors to meld.
Preheat the Oven: While the dough chills, preheat your oven to 475°F (245°C). This high temperature ensures crispy edges while keeping the inside gooey. Line a large baking sheet with parchment paper.
Form Cookie Dough Balls: Once the dough has chilled, scoop out 2 heaping tablespoons of dough and roll each portion into a ball. Place these dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
Bake the Cookies: Bake for 7-8 minutes, or until the cookies are lightly browned on the outside and slightly undercooked in the center for that gooey effect.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. You can let them cool for another 5-10 minutes before enjoying the gooey goodness. They’re at their best when still warm!

Servings and Timing

Servings: 12 cookies (3 oz each)
Prep Time: 15 minutes
Cook Time: 7-8 minutes
Chill Time: 30 minutes
Total Time: 52 minutes

Variations

Nut-Free: Omit the walnuts for a classic chocolate chip cookie.
Different Mix-ins: Add other mix-ins such as M&Ms, toffee bits, or peanut butter chips for an exciting twist.
Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend to make these cookies gluten-free.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy for several days.
Freezing: Freeze the cookie dough balls before baking and bake directly from frozen when you’re ready for fresh cookies. They’ll need an extra minute or two in the oven.

FAQs

How can I make these cookies even gooier?

For extra gooey cookies, underbake them slightly. The cookies will continue to cook as they cool on the baking sheet.

Can I make these cookies without cornstarch?

Yes, you can skip the cornstarch, but it does help to create a softer and thicker texture. The cookies will still turn out great without it.

Can I use dark chocolate chips instead of semi-sweet?

Absolutely! Dark chocolate chips will give the cookies a richer, more intense chocolate flavor.

What if I don’t have walnuts?

If you don’t like walnuts or don’t have them, you can leave them out or replace them with any other nuts you prefer, such as pecans or almonds.

Can I use margarine instead of butter?

Butter gives these cookies their perfect chewy texture and rich flavor, but margarine can be used as a substitute. The texture may vary slightly.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough! Just scoop out the dough and freeze the balls on a baking sheet. Once frozen, transfer to a zip-top bag and bake from frozen whenever you’re craving fresh cookies.

How can I tell when the cookies are done baking?

The cookies should be lightly browned around the edges, and the center should still look slightly underbaked. They will firm up as they cool.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work perfectly for this recipe. Just make sure to beat the butter and sugar until light and fluffy before adding the other ingredients.

Can I make these cookies smaller or larger?

Yes, you can adjust the size of the cookies based on your preference. Just remember to adjust the baking time accordingly.

How long should I let the cookies cool before eating?

For the best gooey texture, let the cookies cool for 5-10 minutes after baking. They’ll be warm and soft but not too hot to eat.

Conclusion

These Gooey Chocolate Chip Cookies are the perfect balance of crispy, chewy, and gooey. The high baking temperature ensures the perfect texture, with a golden brown exterior and a melt-in-your-mouth center. Whether you’re baking for yourself or sharing with friends, these cookies will satisfy any chocolate lover’s craving. With simple ingredients and easy steps, you can whip up a batch of these soft and chewy cookies in no time!