Gooey Chocolate Chip Cookies

These Gooey Chocolate Chip Cookies are soft, warm, and loaded with melty chocolate in every bite. I love how the centers stay gooey and just slightly underbaked while the edges turn golden and crisp. It’s the kind of cookie that feels like it came straight from a bakery—chewy, rich, and absolutely irresistible fresh out of the oven.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between soft and chewy. The gooey texture makes these cookies extra comforting, especially when they’re still warm. They’re easy to make with pantry staples, and I can tweak them to fit my favorite flavor profiles—whether I’m adding a pinch of sea salt or throwing in extra chunks of chocolate. It’s my go-to cookie recipe whenever I need a sweet treat fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Semi-sweet chocolate chips or chunks

• Optional: flakey sea salt for topping

Directions

1. I start by preheating the oven to 350°F (175°C) and lining baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, and salt.

3. In a large bowl, I beat the butter, brown sugar, and granulated sugar until light and creamy.

4. I add the eggs one at a time, beating well after each, then stir in the vanilla extract.

5. I gradually mix in the dry ingredients until just combined—making sure not to overmix.

6. I fold in the chocolate chips, making sure they’re evenly distributed.

7. I scoop the dough onto the prepared baking sheets, spacing them a couple of inches apart.

8. I bake for 9 to 11 minutes, just until the edges are golden and the centers look slightly underbaked.

9. I let them cool on the sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time takes around 15 minutes, and baking time is 10 to 11 minutes per batch. They’re ready to eat in about 30 minutes total—and even quicker to disappear.

Variations

• I sometimes use dark chocolate chunks or a mix of chocolate types for extra richness.

• For a salty-sweet combo, I sprinkle a little flakey sea salt on top before baking.

• I’ve added chopped nuts like walnuts or pecans for some crunch.

• If I want thicker cookies, I chill the dough for 30 minutes before baking.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To reheat, I pop one in the microwave for about 10 seconds to bring back that fresh-from-the-oven gooeyness. I can also freeze the dough in scoops and bake from frozen—just add a couple of extra minutes to the bake time.

FAQs

Why are my cookies flat?

That usually happens if the butter is too soft or the dough is overmixed. I chill the dough a bit before baking if I want a thicker cookie.

Can I freeze the cookie dough?

Yes, I scoop the dough onto a tray and freeze it until solid, then store the balls in a zip-top bag. I bake them straight from frozen when I need a quick cookie fix.

How do I make them extra gooey?

I take them out of the oven while the centers still look soft. They’ll continue to set as they cool, keeping that gooey texture I love.

Can I use salted butter?

I can, but I reduce the added salt slightly in the recipe so it doesn’t get too salty.

What kind of chocolate works best?

I use semi-sweet chips or chunks, but bittersweet, milk, or even white chocolate can work depending on the flavor I’m going for.

Conclusion

These Gooey Chocolate Chip Cookies are the ultimate comfort treat. They’re quick, easy, and packed with chocolate in every chewy bite. Whether I’m baking for guests or sneaking one warm from the tray, these cookies never let me down—and I always make sure to keep a stash of dough in the freezer for cookie emergencies.