Best Gooey Chocolate Chip Cookies

These chewy gooey chocolate chip cookies are the ones I bake every time a friend needs cheering up or when my family needs an amazing pick-me-up. With a soft centre and pools of melted chocolate in every bite these are a guaranteed mood booster and make your kitchen smell downright irresistible.

I started making this recipe after a late night college study session and now it is my go-to whenever my nephews visit because they always ask for a second batch before the first even cools.

Ingredients

• Unsalted butter: use high quality real butter softened for richness and creamy texture
• Packed light brown sugar: brings a caramel depth to every bite make sure it is fresh and moist for best results
• Granulated sugar: balances sweetness so the cookies brown perfectly
• Large egg: binds everything and helps with chewy texture use room temperature for easy mixing
• Pure vanilla extract: adds warmth try to use pure extract for the best aroma
• All-purpose flour: gives the cookies their sturdy yet tender crumb measure using the spoon and level method for accurate results
• Cornstarch: a secret touch that keeps these cookies extra soft
• Baking powder: helps the cookies puff up for thickness
• Baking soda: creates those crispy edges and chewy centres
• Salt: highlights all the sweet flavours opt for fine sea salt if possible
• Semi-sweet chocolate chips: create perfect gooey puddles pick high quality chips for best melting
• Walnut pieces (optional): for a little crunch toast for extra flavour if you like

Instructions

Prepare and preheat:

Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper Press the paper into the corners to avoid curling and ensure easy cleanup

Cream the butter and sugars:

In a large mixing bowl beat softened butter with packed light brown sugar and granulated sugar Use a sturdy spatula or hand mixer Mix for a full three to five minutes so the mixture looks pale and fluffy This step gives your cookies their chewy soft texture

Add egg and vanilla:

Crack in one large egg and pour in the vanilla extract Beat until the mixture is completely smooth and a little glossy This helps the wet mix blend smoothly with the dry ingredients later

Combine dry ingredients:

In a separate bowl whisk together all-purpose flour cornstarch baking powder baking soda and salt This ensures even distribution throughout the dough for perfect texture

Mix wet and dry:

Add the dry ingredients to the wet mixture Stir gently just until combined Use broad strokes and stop as soon as no more flour is visible to avoid tough cookies

Add chocolate and walnuts:

Gently fold in semi-sweet chocolate chips and walnut pieces if using Use a scoop to grab dough from the bottom so every cookie gets plenty of chocolate

Portion and chill:

Use a cookie scoop or a tablespoon to shape dough balls Place on the prepared baking sheets spaced at least two inches apart For extra thick cookies chill the dough balls for thirty minutes before baking

Bake:

Bake in the center of the oven for nine to twelve minutes The edges should be lightly golden but the centres will look slightly underbaked This is the trick for a gooey texture

Set and cool:

Remove from the oven and leave the cookies on the baking sheet for five minutes They will continue cooking from residual heat and set just right Move to a wire rack to cool so the bottoms do not get soggy

Chocolate chips are always my favorite part I love pressing a few extra chips on top just before baking so every cookie looks bakery worthy. My best memory is baking these for my mom on Mother’s Day and seeing her sneak one before dinner cooling be darned.

Storage Tips

Keep cookies in an airtight container at room temperature for up to four days. For longer freshness store them in the fridge but be sure to bring to room temp before eating so they stay soft and gooey. These freeze beautifully both as raw dough balls and after baking just let baked cookies thaw a few hours on the counter.

Ingredient Substitutions

If you want to skip the walnuts simply leave them out. Swap chocolate chips for chunks or try mixing dark and milk chocolate for different flavor pockets. Use a dairy free butter and flax egg for easy vegan adaptation.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for the ultimate dessert. Dip in coffee or hot chocolate for a cozy afternoon treat. Stack a few in a cellophane bag and tie with ribbon as a sweet gift for friends.

Enjoy these cookies warm or cooled—either way they always leave smiles behind. Share them with someone you love or stash a few for yourself for a cozy treat anytime.

Recipe FAQs

→ How do I achieve gooey centers in chocolate chip cookies?

Bake just until the edges are golden and the centers still look slightly underdone. Let cookies rest on the hot tray.

→ Can I use salted butter instead of unsalted butter?

Yes, if using salted butter, reduce the added salt slightly to balance the flavor.

→ Is cornstarch necessary in this dough?

Cornstarch creates an extra soft and chewy texture. You can omit it, but the cookies may be less tender.

→ How can I make thicker cookies?

Chilling the dough for at least 30 minutes ensures the cookies spread less and turn out thicker.

→ Are walnuts essential or optional?

Walnuts are optional but add extra crunch and richness. Feel free to omit or substitute with another nut.