Gooey Chocolate Chip Cookies
This is my classic go to chocolate chip recipe that has been perfected over time. It’s soft when fresh out of the oven, and chewy when cooled. I hope you enjoy it as much as we do!
- Prep Time5 min
- Cook Time8 min
- Total Time13 min
- ServesAbout 18-20 cookies
- Serving Size1 cookie
- Energy180 cal
Ingredients
- 1 Stick Salted Butter
- 1 Large Egg
- 1/4 Cup Loosely Packed Brown Sugar
- 3/4 Cup White Sugar
- 1 tsp Vanilla extract
- 1-1/2 Cup All Purpose Flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 Cup Semi Sweet (or milk) Chocolate Chips
Method
Preheat the oven to 350 degrees F.
Just Beat It!
In an electric mixing bowl or with a hand mixer, add the butter, egg, sugars and extract.
With the paddle attachment, beat the mixture on high for 30 seconds. Scrape down the sides of the bowl and repeat. This should make the mixture fluffy.
Scrape down the sides of the bowl again and add in the flour, salt and baking soda.
Beat on low until the flour becomes incorporated – Don’t over mix, just mix until the flour is just barely incorporated.
Add in the chocolate chips and beat on low until they are just barley incorporated, again being careful not to over mix.
Scoop out desired cookie dough size and place on a cookie sheet. Leave enough room for the cookies to spread with out touching each other.
Bake for 8-10 minutes or until the cookies are cooked through in the middle and just barley starting to brown on the edges.
Pro Tip: The less browning on the edges the gooey-er the cookies. I like to almost under bake them and then top them with a scoop of vanilla ice cream…
Gooey Chocolate Chip Cookies - Video
It is my firm belief that there exists a cookie craving gene and that i posses said gene in abundance.
Ok I know that sounds like a joke, but I’m a little bit serious about it. Eating cookies is a deep seeded biological need that goes back generations in my family. One year for my dad’s birthday we made chocolate chip cookies in place of a birthday cake. I eat cookies ALMOST every night…”They put an addictive chemical in it that makes you crave for it nightly!” (So I Married an Axe Murder for those interested). Seriously though, these Gooey Chocolate Chip cookies are guaranteed to hit the spot.
The funny thing is, growing up I wasn’t all that good at baking cookies. I almost always made a bad batch. My family would reluctantly eat them because let’s face it, it’s butter and sugar rolled around in chocolate. As all well meaning brothers and sisters, they of course spared no criticism. But that criticism just made me work harder to find that perfect recipe. And here it is people! Let’s get into the making of said recipe.
Gooey Chocolate Chip Cookies - method
Just beat it! Ok, so looking at the recipe, once you put in the butter, eggs, sugars and vanilla extract you are asked to beat that mixture on high for 30 seconds, scrape the sides of the bowl down and repeat. WHY? Here’s why – when you beat these ingredients on high together they create a fluffy mixture by adding air into the butter and sugar. What this does for your cookie is it creates a beautifully fluffy cookie that is texturally pleasing to the tongue.
Yeah, that’s right, the tongue. Next you’re going to add in your flour, salt and baking soda. I always leave the chocolate chips out of this phase because I don’t want them to break while the flour gets incorporated. So the best tip here that I can give you is to make sure that you don’t over mix the flour into the batter. This causes the gluten to develop and you’ll have a tough cookie on your hand. No bueno. Instead, focus on mixing the flour until it just barely gets incorporated to where you can’t see the flour any more. This takes about 30 seconds or so. Then, add in the chocolate chip cookies mixing them in for another 15-30 seconds or so, or until they are well mixed in.
Bake at 350 degrees Fahrenheit for 8-10 minutes. As I mentioned in the recipe I like to bake my cookies until they are just barely beginning to brown around the edges. The middle shouldn’t be glossy anymore but should just barely be light blonde in color. If I can catch it just right I’ll get the cookies out before any of it browns but all the “gloss” is gone. This, in my opinion makes the best gooey chocolate chip cookie, that is sure to be soft and slightly chewy when it’s cooled. Enjoy!
Freeze the dough...?
I case I haven’t made it abundantly clear, my family loves to eat cookies…often. Not only that, but we love our cookies hot out of the oven. So when we make cookie dough, we only make enough for about 2 a person. We then freeze the rest of the dough and cut off pieces of it for when we need a little cookie time. I first wrap it in wax or parchment paper. After that I’ll finish wrapping it up in saran wrap and pop it in the freezer! For the most part they cook up pretty much like normal and they are always met with a grateful and willing eater. On occasion they do cook faster on the bottom and slower on top. To avoid this (and the bottom from burning), bake them at 325 degrees F.
I hope you enjoy these Gooey Chocolate Chip Cookies as much as me and my family do!
