Gooey Chocolate Chip Cookies

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Ingredients

  • 2 ½ cups (310 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened (room temperature)
  • 1 cup (200 g) brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (340 g) semisweet chocolate chips (or chunks for extra gooeyness)
  • 1 cup (170 g) dark chocolate chunks (optional but heavenly)
  • Flaky sea salt for topping (optional but amazing)

Instructions

  1. Prepare oven & trays
  • Preheat oven to 350°F (175°C).
  • Line two baking sheets with parchment paper.
  1. Mix dry ingredients
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
  1. Cream butter & sugars
  • In a large bowl, beat the butter, brown sugar, and white sugar until creamy and fluffy (about 2–3 minutes).
  1. Add eggs & vanilla
  • Beat in eggs one at a time, then add vanilla extract until fully combined.
  1. Combine dry with wet
  • Gradually add the dry mixture into the wet mixture. Mix until just combined (do not overmix).
  1. Fold in chocolate
  • Stir in chocolate chips and chunks with a spatula.
  1. Scoop dough
  • Use a large cookie scoop or spoon to drop 3–4 tbsp mounds of dough onto prepared baking sheets. Leave space for spreading.
  1. Optional chilling
  • For extra thick and gooey cookies, chill dough balls in the fridge for 30 minutes to 1 hour before baking.
  1. Bake
  • Bake for 10–12 minutes, until edges are golden but centers look slightly underbaked.
  • Sprinkle with flaky sea salt while hot if desired.
  1. Cool
    • Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.

Methods & Tips

  • For ultimate gooeyness → slightly underbake; they’ll finish cooking on the tray.
  • For bakery-style thick cookies → chill the dough at least 1 hour (or overnight).
  • For caramel flavor → use dark brown sugar instead of light.
  • For melty pools → chop up a bar of good-quality chocolate instead of only chips.

History

The chocolate chip cookie was invented in the 1930s by Ruth Wakefield at the Toll House Inn in Massachusetts. She added chopped chocolate to cookie dough, expecting it to melt completely—but instead, the chocolate stayed chunky, creating the world’s first chocolate chip cookie. Nestlé later struck a deal with her, printing the recipe on chocolate bar packaging, which is how the cookie became a household legend.

Benefits

  • Mood booster → chocolate releases serotonin and endorphins.
  • Energy snack → sugar and carbs give a quick energy lift.
  • Homemade freshness → no preservatives, only real ingredients.
  • Customizable → add nuts, caramel, peanut butter, or white chocolate.

Nutrition (per cookie, approx. 1 large cookie)

  • Calories: 280–320
  • Carbs: 36 g
  • Fat: 15 g
  • Protein: 3 g
  • Sugar: 22 g

Cookie Lovers’ Notes

These cookies are soft, gooey, and chocolate-loaded—perfect with a glass of cold milk or a scoop of vanilla ice cream. They’re loved by kids, adults, and anyone who can’t resist warm, melty chocolate.

Conclusion

Gooey Chocolate Chip Cookies aren’t just a sweet—they’re comfort, nostalgia, and happiness baked into every bite. Whether you eat them warm from the oven or stash them for later, these cookies will always bring joy.

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