🍪 Gooey Chocolate Chip Cookies
Ingredients (makes ~24 cookies):
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1 cup (226g) unsalted butter, softened
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1 cup (200g) brown sugar, packed
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½ cup (100g) granulated sugar
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2 large eggs
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2 tsp vanilla extract
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2 ¾ cups (345g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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1 tsp salt
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2 cups (340g) semi-sweet chocolate chips (or chunks)
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Optional: Flaky sea salt for topping
Instructions:
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
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In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes).
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Add in the eggs, one at a time, beating well after each. Stir in the vanilla extract.
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In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
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Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
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Fold in the chocolate chips (save a few to press on top of each cookie for that bakery look).
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Scoop dough using a cookie scoop or tablespoon (about 2 tbsp per cookie). Place on the baking sheet, leaving room for spreading.
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Bake for 9–11 minutes, or until the edges are lightly golden but the centers look slightly underdone — this gives that gooey texture.
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Optional: Sprinkle with a pinch of flaky sea salt right after baking.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
🍫 Tips for Extra Gooeyness:
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Chill the dough for 30 minutes if you want thicker cookies.
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Use a mix of chocolate chunks and chips for more meltiness.
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Don’t overbake! The center should look a little underdone — it sets as it cools.