Today is National Chocolate Chip Cookie Day! I’ve made a ton of different types of chocolate chip cookies in my day but these ones are my favorite… chewy, gooey and oh so soft! Gooey Chocolate Chip Cookies are where it’s at! Check out my other chocolate chip cookie recipes from my blog. Skillet Chocolate Chip Cookie, Salted Chocolate Cookies & Chocolate Chip Cookie Cake.
No mixer required to make these delicious cookies. With a recipe this easy you just might find yourself making these chocolate chip cookies over and over!
I always try and make thick cookies no matter what kind I’m making. I have two tricks to try and make this happen. First, chill the dough for a couple of hours or over night. Second, shape the cookies tall rather than wide on the cookie sheet.
To get them gooey and soft bake for 11 minutes. They will look slightly under cooked when you pull them out of the oven. Leave them on the cookie sheet for about 10 minutes, they will continue to cook before transferring them to a wire rack to cool completely.
As they are cooling on a wire rack make sure to eat one or two while they are warm, it’s the best! Don’t forget the milk to eat along with your warm gooey chocolate chip cookie!
Gooey Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour (spoon & leveled)
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted & slightly cooled
- 3/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips or chocolate chunks (or more)
Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, brown sugar and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk and lastly the vanilla extract.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Add the chocolate chips or chocolate chunks.
Cover the dough and chill in the refrigerator for 2-3 hours or overnight. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
Preheat oven to 325°F. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1 tablespoon of dough each. Roll the cookie dough balls to be taller rather than wide. This will allow the cookies to be on the thick side. Place 12 balls of dough onto each cookie sheet.
Bake the cookies for 11 minutes. The cookies will look under baked. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4.
Cookies stay fresh covered at room temperature for up to 1 week or freeze cookies up to 3 months.