These gooey chocolate chip cookies are soft, sweet, and just plain irresistible! With melty chocolate chunks in every bite, they’re perfect for cookie lovers.
There’s nothing like the smell of fresh cookies filling the house! I always grab one warm from the oven—I can’t resist those gooey delights! 🍪
What I love most is how easy they are to make. Just mix, scoop, and bake in no time. They always vanish fast, so you might want to bake a double batch!
Key Ingredients & Substitutions
Butter: Unsalted butter is ideal for a balanced flavor. If you’re in a pinch, you can substitute it with margarine. Just remember that butter provides that delicious richness that makes these cookies special!
Sugars: Using both granulated and brown sugar gives a nice balance of sweetness and moisture. If you’re out of brown sugar, you can use an extra 3/4 cup of granulated sugar or make your own by mixing granulated sugar with a bit of molasses.
Eggs: Eggs help bind the ingredients. If you’re vegan, try using 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
Chocolate Chips: Semisweet chocolate is perfect, but feel free to mix it up! Dark chocolate, milk chocolate, or even white chocolate can work. If you prefer a healthier option, use dark chocolate chips with less sugar.
How Can You Get the Perfect Gooey Texture?
To achieve that irresistible gooey texture, focus first on the baking time. The cookies are done when the edges are golden, but the middle appears soft. Here’s how:
- Preheat your oven properly; make sure it’s at 350°F before baking.
- When baking, keep an eye on the timer. Check them at around 9 minutes. If they still look slightly underbaked, pull them out!
- Let them cool on the baking sheet for a few minutes. This helps them set without losing that gooey center.
Remember, cookies will continue to cook slightly even after being taken out of the oven, so a little underbaking creates that perfect gooey bite!
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
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips or chopped chocolate chunks
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation, plus 9-11 minutes for baking. Make sure to let the cookies cool for about 5 minutes on the baking sheet before transferring them to a wire rack. In total, you’ll be enjoying freshly baked cookies in about 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 350°F (175°C). While the oven heats up, line your baking sheets with parchment paper or silicone baking mats. This will prevent your cookies from sticking.
2. Cream the Butters and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use an electric mixer to blend them together for about 2-3 minutes until the mixture is light and fluffy.
3. Add Eggs and Vanilla:
Next, beat in the eggs one at a time, making sure to mix well after each addition. Stir in the vanilla extract until everything is combined smoothly.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This helps to evenly distribute the baking soda and salt in the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to your wet ingredients. Mix just until everything comes together—be careful not to overmix!
6. Fold in the Chocolate:
Now, gently fold in the chocolate chips (or chunks) with a spatula, making sure they are evenly distributed throughout the cookie dough.
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each mound so the cookies have room to spread.
8. Bake the Cookies:
Slide the baking sheets into your preheated oven and bake for 9-11 minutes. The cookies should be golden around the edges but still look a little soft in the center.
9. Cool Them Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer them to a wire rack to cool slightly.
10. Enjoy!
Dig into these warm cookies while the chocolate is still gooey! They’re best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. Happy baking!
Can I Use Margarine Instead of Butter?
Yes, you can substitute margarine for butter, but keep in mind that the flavor may slightly change. Just make sure the margarine is softened to achieve the right texture in your cookies!
How Can I Make These Cookies Chewy?
For chewier cookies, try chilling the dough for at least 30 minutes before baking. Also, make sure not to overbake them; take them out when the edges are golden and the centers are still slightly underbaked.
What’s the Best Way to Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. To keep them soft, you can add a slice of bread in the container; it helps maintain moisture!
Can I Freeze Cookie Dough for Later?
Absolutely! You can scoop the cookie dough onto a baking sheet and freeze the mounds until solid. Then transfer them to a freezer bag. Bake straight from frozen, just add a couple of extra minutes to the baking time!
