These “Best Gooey Chocolate Chip Cookies” are the epitome of what a perfect chocolate chip cookie should be: wonderfully chewy on the edges, irresistibly gooey and soft in the center, and bursting with rich, melty pockets of chocolate. This recipe elevates the classic by incorporating a secret ingredient – cornstarch – which contributes significantly to their incredibly soft and tender texture, ensuring they stay delightfully chewy for days. Each cookie is generously studded with ample semi-sweet chocolate chips, guaranteeing a decadent chocolatey experience in every bite. The optional addition of walnut pieces introduces a subtle nutty crunch and earthy depth that beautifully complements the sweet chocolate and vanilla notes.
The magic of these cookies lies in their ability to maintain that desirable “gooey” center even after cooling, thanks to a careful balance of ingredients and precise baking instructions. The combination of both light brown sugar (for chewiness and moisture) and granulated sugar (for crisp edges and spread) creates a nuanced sweetness and perfect texture. The pure vanilla extract enhances the overall aroma and flavor, making these cookies truly stand out. They are surprisingly simple to make, requiring no chilling time for the dough, which means you’re just a short bake away from warm, fresh-from-the-oven bliss. Whether you’re a seasoned baker or just starting, this recipe is designed for success, promising consistently delicious results that will become a go-to favorite for family and friends. The enticing aroma of warm chocolate and butter filling your kitchen is just the beginning of the delightful experience these cookies offer. They are ideal for everyday treats, special occasions, or as a comforting homemade gift, proving that sometimes, the simplest pleasures are the most profound.
Ingredients:
For the Best Gooey Chocolate Chip Cookies:
- 1/2 cup (1 stick) unsalted butter, softened at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon pure vanilla extract (yes, a full tablespoon for rich flavor!)
- 2 cups all-purpose flour
- 2 teaspoons cornstarch (this is the secret for extra gooeyness and tenderness)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips (good quality morsels are recommended)
- 1/2 cup walnut pieces (optional, for added crunch and flavor)
Instructions:
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and ensures even baking and easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or a hand mixer), cream together the softened unsalted butter, packed light brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 2-3 minutes. Make sure to scrape down the sides of the bowl with a spatula as needed to ensure all ingredients are thoroughly combined.
- Add Egg and Vanilla: Add the large egg to the creamed mixture, beating on medium speed until it is fully incorporated and the mixture is smooth. Next, add the full tablespoon of pure vanilla extract and beat until just combined. The mixture should look cohesive and creamy.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Whisk well to ensure the leavening agents and cornstarch are evenly distributed. Cornstarch is key here; it contributes to the cookies’ soft, tender crumb and helps keep them delightfully gooey.
- Gradually Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients in the large bowl, mixing on low speed until just combined. Be very careful not to overmix the dough at this stage. Overmixing can develop the gluten in the flour too much, leading to tougher cookies. Stop mixing as soon as no streaks of flour are visible. The dough will be thick.
- Fold in Chocolate Chips and Walnuts: Remove the bowl from the mixer. Using a sturdy spatula or wooden spoon, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. If you are using walnut pieces, fold them in now as well.
- Scoop the Dough: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. For a more consistent size and classic bakery-style cookie, you can use a 1.5 to 2-tablespoon capacity cookie scoop. Do not flatten the dough balls; they will spread naturally as they bake.
- Bake the Cookies: Bake one baking sheet at a time in the preheated oven for 9-12 minutes, or until the edges are golden brown and set, but the centers still look soft and slightly underbaked. The exact baking time will depend on your oven and the size of your cookies. For the ultimate gooey center, aim for the shorter baking time.
- Cool and Set: Once baked, remove the baking sheets from the oven. For truly gooey cookies, it’s crucial to let them cool on the baking sheets for at least 5-10 minutes. This allows the centers to set up properly and prevents them from falling apart when transferred. After 5-10 minutes, carefully transfer the cookies to a wire rack to cool completely.
- Storage: Once completely cooled, store the Best Gooey Chocolate Chip Cookies in an airtight container at room temperature for up to 3-5 days. They tend to stay delightfully soft and chewy thanks to the cornstarch. You can also freeze the baked cookies for longer storage, or freeze scooped balls of raw dough to bake fresh cookies whenever a craving strikes!
Enjoy these incredibly delicious and satisfying chocolate chip cookies!