These Gooey Chocolate Chip Cookies are the ultimate indulgence—soft, chewy, and loaded with melty chocolate in every bite. They strike the perfect balance between crispy edges and a gooey center, making them irresistible straight out of the oven. What sets them apart is the use of brown sugar for depth, cornstarch for softness, and a high ratio of chocolate chips to dough. Whether you’re baking for a cozy night in, a festive gathering, or just to satisfy a sweet craving, these cookies deliver bakery-style results with homemade charm. My, I know you love treats that are both visually stunning and crowd-pleasing—these cookies are a warm hug in dessert form.
Ingredients:
🍪 Dry Ingredients:
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
🧈 Wet Ingredients:
- ¾ cup unsalted butter, melted and cooled slightly
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
🍫 Mix-ins:
- 1¼ cups semi-sweet chocolate chips or chunks
- Optional: extra chocolate chips for pressing on top after baking
Instructions:
- Prepare the Dry Mix:
In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. The cornstarch is key—it gives the cookies their signature softness and helps them stay thick. - Mix the Wet Ingredients:
In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and slightly fluffy. This step builds the base flavor and texture. Add the egg and egg yolk, then the vanilla extract, whisking until fully incorporated. - Combine Wet and Dry:
Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined—overmixing can lead to tough cookies. The dough will be thick and slightly glossy. - Fold in the Chocolate Chips:
Gently fold in the chocolate chips or chunks. For extra gooeyness, use a mix of semi-sweet and dark chocolate. You can also add a handful of chopped chocolate bars for pools of melted chocolate. - Chill the Dough:
Cover the bowl and refrigerate the dough for at least 1 hour, or up to overnight. Chilling helps the cookies hold their shape and intensifies the flavor. - Preheat the Oven:
When ready to bake, preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats. - Shape the Cookies:
Scoop about 2 tablespoons of dough per cookie and roll into balls. For thicker cookies, shape them into tall mounds rather than flat rounds. Place them 2–3 inches apart on the baking sheet. - Bake to Perfection:
Bake for 13–14 minutes, or until the edges are lightly golden and the centers look slightly underbaked. This is crucial—cookies continue to cook as they cool, and underbaking ensures gooey centers. - Cool & Finish:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, press a few extra chocolate chips on top for a bakery-style look.
Tips & Variations:
- 🧂 Flavor Boost: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.
- 🍫 Chocolate Variety: Use a mix of milk, dark, and white chocolate chips for layered flavor.
- 🥜 Nutty Twist: Add chopped walnuts or pecans for crunch and warmth.
- 🧊 Storage: Keep in an airtight container for up to 5 days. Freeze dough balls for future baking—just add 1–2 minutes to the bake time.
- 🍦 Serving Idea: Pair warm cookies with vanilla ice cream for an instant dessert upgrade.
These cookies are everything you want in a classic treat—gooey, golden, and packed with chocolate. My, if you’re thinking of pairing them with a tropical fruit dip or a sugar-free milkshake, I’ve got ideas that’ll make your dessert table shine. Want to explore a stuffed cookie version next? Let’s turn up the indulgence!