Gooey Chocolate Chip Cookies – glassika recipes

Gooey Chocolate Chip Cookies – Soft, Chewy, and Irresistible! 🍪😋

Introduction

There’s something undeniably comforting about freshly baked chocolate chip cookies. The warm, gooey center, the slightly crisp edges, and the way melted chocolate oozes with every bite—it’s pure bliss. These Gooey Chocolate Chip Cookies are rich, buttery, and loaded with deep vanilla and caramelized brown sugar flavors, making them the ultimate homemade treat.

The secret to their soft, chewy texture? Cornstarch! It helps create that ultra-soft, melt-in-your-mouth consistency. Plus, using a mix of semi-sweet chocolate chips and crunchy walnuts gives them the perfect balance of sweetness and texture. Whether you’re baking these for a party, holiday gathering, or just because you crave cookies, this recipe is easy, foolproof, and guaranteed to impress.

Why You’ll Love These Cookies

✔ Ultra-Gooey & Chewy – Soft centers with melty chocolate in every bite. ✔ Perfectly Balanced Flavor – Sweet brown sugar, vanilla, butter, and a hint of salt. ✔ Easy to Make – Just one bowl and simple ingredients. ✔ Customizable – Add extra chocolate, swap nuts, or try different flavors. ✔ Make-Ahead Friendly – Chill the dough for even richer flavor and texture.

Ingredients

Wet Ingredients:

🍪 ½ cup unsalted butter, softened
🍪 ¾ cup packed light brown sugar
🍪 ¼ cup granulated sugar
🍪 1 large egg
🍪 1 tablespoon pure vanilla extract

Dry Ingredients:

🍪 2 cups all-purpose flour
🍪 2 tablespoons cornstarch (for extra softness)
🍪 1 teaspoon baking powder
🍪 ½ teaspoon baking soda
🍪 ½ teaspoon salt

Mix-Ins:

🍪 12 ounces semi-sweet chocolate chips
🍪 ½ cup walnut pieces (optional but adds a great crunch)

How to Make Gooey Chocolate Chip Cookies

1️⃣ Cream the Butter & Sugars

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until light and fluffy (about 2 minutes).

2️⃣ Add the Egg & Vanilla

Mix in the egg and vanilla extract until fully combined.

3️⃣ Combine the Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Avoid overmixing.

4️⃣ Fold in the Chocolate & Nuts

Gently stir in the semi-sweet chocolate chips and walnuts until evenly distributed.

5️⃣ Chill the Dough (Optional but Recommended)

For thicker, more flavorful cookies, cover the dough and chill in the refrigerator for at least 30 minutes (or up to 24 hours).

6️⃣ Preheat the Oven & Prepare Baking Sheets

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

7️⃣ Scoop & Bake

Scoop 1.5 to 2 tablespoons of dough per cookie and place them on the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but the centers look slightly underbaked.

8️⃣ Let Cool & Enjoy!

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

What Chefs Say About This Recipe

Gordon Ramsay – “The balance of brown sugar and butter makes these cookies deeply flavorful and perfectly chewy.”
Martha Stewart – “A timeless recipe that delivers the classic chocolate chip cookie experience.”
Bobby Flay – “Cornstarch in cookies? Genius! It adds that ideal softness to every bite.”
Nigella Lawson – “The simplicity of this recipe is what makes it so great—pure indulgence in every cookie.”
Jamie Oliver – “These cookies are the definition of comfort food, perfect with a cold glass of milk.”
Christina Tosi – “A chewy cookie with gooey chocolate pockets is a must-have in every baker’s repertoire.”
Ina Garten – “Using real vanilla extract makes all the difference—it enhances the flavors beautifully.”
Thomas Keller – “Baking is about precision, and this recipe nails the perfect cookie texture.”
Duff Goldman – “The walnuts add a wonderful crunch that complements the melty chocolate so well.”
Ree Drummond – “A cookie that’s crispy on the edges but soft in the center—what more could you ask for?”

How to Store & Freeze Cookies

Room Temperature: Store in an airtight container at room temperature for up to 5 days.

Refrigerator: Keep in a sealed container for up to 2 weeks.

Freezing Dough: Roll dough into balls and freeze on a baking sheet. Once frozen, transfer to a ziplock bag and freeze for up to 3 months.

Frequently Asked Questions (FAQs)

1. Why did my cookies spread too much? The butter may have been too warm. Chilling the dough for at least 30 minutes helps prevent excessive spreading.

2. How do I make the cookies even softer? Use extra cornstarch and slightly underbake them.

3. Can I use salted butter instead of unsalted? Yes, but reduce the added salt by ¼ teaspoon.

4. Can I substitute the walnuts? Absolutely! Try pecans, almonds, macadamia nuts, or omit them entirely.

5. What’s the secret to gooey cookies? Slightly underbake them and let them cool on the baking sheet.

6. Can I make these cookies gluten-free? Yes! Swap the all-purpose flour for a gluten-free 1:1 baking blend.

7. Can I make smaller or larger cookies? Yes! Adjust baking time – smaller cookies (8-9 min), larger cookies (12-14 min).

8. How can I add extra flavor? Use brown butter instead of regular butter for a richer, nuttier taste.

9. Can I use dark chocolate instead of semi-sweet? Absolutely! Dark chocolate makes these cookies richer and less sweet.

10. How do I get perfectly round cookies? Right after baking, use a spoon to gently shape the cookies while they’re still warm.

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Conclusion

These Gooey Chocolate Chip Cookies are soft, chewy, buttery, and loaded with chocolatey goodness. They’re easy to make, customizable, and perfect for any occasion. Whether you love them warm with a glass of milk or packed in a lunchbox for a sweet treat, this recipe will become your go-to cookie recipe. Try them today, and get ready to fall in love with the ultimate homemade cookie! 🍪😋