I have tested and made these gooey, chewy chocolate chip cookies more than five times in the past week, so BELIEVE ME when I say that these cookies are so chewy on the outside, soft on the inside, and so delicious.
In fact, as I’m typing this post, I’m eating some that I prepared this morning.
That’s how addictive these cookies are.
A Word About These Gooey Chocolate Chip Cookies
I’d be honest with you: making gooey chocolate chip cookies is in itself a talent.
I say it’s a talent because you have to pay close attention to baking time, texture, butter, and even how fresh your baking soda is. And a slight deviation from what is given can result in horrible cookies.
If you’re the type who tends to eyeball recipes without accurately measuring the ingredients, you cannot try it with this recipe, or else you will get bad results and wonder what the heck happened.
So make sure you don’t skip anything.
That being said, here’s how to make these chewy chocolate chip cookies.
Ingredients For Chewy Chocolate Chip Cookies
Unsalted butter: I melt the butter first, then let it cool a bit before using. This trick gives the cookies a great chewy texture without them spreading too much in the oven. Plus, it ensures you don’t accidentally cook the egg when you mix it in!
By the way, I have used brown butter in the past to make this recipe and I LOVE IT.
If you want your cookies extra chewy, using brown butter is best. Simply leave the butter on the stove for longer on medium heat, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. You’ll notice small browned bits at the bottom of the pan — these are the toasted milk solids.
Dark brown sugar: Dark brown sugar is my go-to because of its molasses. It adds a rich, caramel-y flavor and helps keep the cookies soft and chewy.
White sugar: White sugar gives that classic sweet taste and helps the cookies spread just right when baking.
Vanilla extract: Can’t make cookies without some vanilla! It’s like a flavor booster for everything else.
Egg: Eggs keep everything together. They also make the cookies richer.
All-purpose flour: This is the main stuff that gives the cookie its body.
For chewy cookies, the right amount is crucial; too much can make them tough, and too little can make them spread too thin.
Baking soda: A little bit of this helps the cookies puff up a bit and stay soft. I suggest using fresh baking soda. I promise it makes a huge difference.
Salt: A pinch of salt makes everything pop. It really brings out the chocolate flavor which I like.
Chocolate chips and chunks: I love mixing chips and a chocolate bar cut into chunks. You get smooth melted bits and then those big gooey pockets of chocolate. Best of both worlds!
How To Make These Gooey and Chewy Chocolate Chip Cookies
Honestly, making chewy chocolate chip cookies is all about using these ingredients right. Once you nail it, it’s like magic every time!
Follow these steps to ensure you make great-tasting cookies every time.
Step 1: Melt and Brown The Butter
Place the unsalted butter in a light-colored butter melting pan. Melt the butter over medium heat. Once melted, it will begin to foam and bubble. Continue to cook, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty.
You’ll notice small browned bits at the bottom of the pan — these are the toasted milk solids. Remove from heat and transfer to a heat-proof bowl to cool slightly. Be careful, as the butter can go from browned to burnt quickly!
Step 2: Mix Brown Butter and Sugars, Then Add Wet Ingredients
In a large mixing bowl, combine the slightly cooled brown butter, dark brown sugar, and white sugar. Stir until the mixture is smooth and well combined.
Stir in the vanilla extract and egg until well incorporated.
Step 3: Mix and Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. (DO NOT add all the dry ingredients at once).
Step 4: Fold in The Chocolate
Gently fold in the combination of chocolate chips and chocolate bar chunks. At this point, you can choose to chill the dough for an hour to let it rest or just start baking right away.
Step 5: Shape The Cookies
Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet.
Place the baking sheet in the preheated oven at 350°F (175°C) and bake for about 10-12 minutes, or until the edges of the cookies are lightly golden. The center should still be soft.
Step 6: Cool and Serve Your Chewy Chocolate Chip Cookies
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, serve the cookies with a cold glass of milk or your favorite beverage, and enjoy!
Expert Tips For Soft, Gooey, Chewy Chocolate Chip Cookies
Don’t overbake: Overbaking is a common mistake. Even if the cookies look a bit underdone when you pull them out, they’ll continue to cook a little more from the residual heat.
Taking them out just before they look completely done ensures you get that soft, gooey center.
Leave to cool: Letting them cool on the baking sheet for a few minutes helps set the structure, so you don’t end up with crumbly cookies.
Transferring them to a wire rack afterward lets them cool evenly without getting soggy. Plus, waiting a bit lets the flavors meld, so when you do bite in, it’s perfection!
Gradually add flour: Dumping all the flour in at once can make it tough to mix and could overwork the dough, leading to tougher cookies.
Gradually adding it ensures everything blends smoothly and you maintain that desired chewy texture.
Pay attention to Temperature: Temperature matters, both for the ingredients and the oven.
Using cooled melted butter or room-temperature eggs can affect the texture and spread of your cookies. Similarly, ensuring your oven is at the right temperature (and not just relying on the dial, but maybe using an oven thermometer) ensures even baking.
When the temperature is spot on, the cookies will spread, rise, and brown just right, locking in that gooey middle.
Keeping these points in mind can be the difference between good chewy chocolate chip cookies and a cookie that has everyone asking for the recipe!
Want more Cookies?
If these aren’t addictive enough, then you should check out this white chocolate cookie cake which in my opinion is a best in terms of texture and sweetness.
For my plant-based folks out there, this date paste cookies are the real deal. They are so delicious, you would thank the heavens you stumbled on the recipe.
Gooey and Chewy Chocolate Chip Cookies
Equipment
Ingredients
- ½ cup Unsalted Butter - 1 Stick unsalted butter (melted)
- ½ cup Dark Brown Sugar - Packed
- ¼ cup White Sugar
- 1 tsp Vanilla Extract
- 1 Egg
- 1½ cups All-Purpose Flour
- ½ tsp Baking soda - fresh baking soda
- ¼ tsp Salt
- ¾ cup Chocolate chips - I use a mixture of mini chocolate chips and a chocolate bar cut into chunks.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place the unsalted butter in a light-colored saucepan (this allows you to see the butter change color). Melt the butter over medium heat. Once melted, it will begin to bubble. Continue to cook, swirling the pan occasionally, until the butter turns a deep golden brown and smells nutty. You'll notice small browned bits at the bottom of the pan — these are the toasted milk solids.Remove from heat and transfer to a heat-proof bowl to cool slightly. Be careful, as the butter can go from browned to burnt quickly! DO NOT use it while it's still hot.
- In a large mixing bowl, combine the slightly cooled brown butter, dark brown sugar, and white sugar. Stir until the mixture is smooth and well combined. It will have a wet sandy texture. This is normal.
- Stir in the vanilla extract and egg until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. DO NOT add all the dry ingredients at once! Dumping all the flour in at once can make it tough to mix and could overwork the dough, leading to tougher cookies. The dough should be soft and malleable, NOT wet, crumbly or overly sticky to the touch. It should also hold its shape when scooped or rolled, yet still be easy to manipulate. Don't worry if you don't use exactly the full amount of flour stated in the ingredient list. 1-1½ is fine as long as you get the right texture.
- Gently fold in the combination of chocolate chips. Using a cookie scoop or two spoons, drop rounded tablespoons of dough onto the prepared baking sheet. Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges of the cookies are lightly golden. The center should still be soft.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve your chewy chocolate chip cookies and Enjoy!
