Gooey Chocolate Chip Cookies

Gooey Chocolate Chip Cookies are the ultimate homemade treat—soft in the middle, slightly crisp on the edges, and packed with warm, melty chocolate chips. These cookies come out thick, chewy, and buttery every time. When I want that perfect bakery-style cookie with a soft center that practically melts in my mouth, this is the recipe I turn to.

Why You’ll Love This Recipe

I love these cookies because they deliver that classic, nostalgic chocolate chip cookie taste with a gooey twist. They’re easy to make, use simple ingredients, and taste best fresh out of the oven when the chocolate is still warm and melty. Whether I’m baking for friends, family, or just myself, these cookies always get rave reviews—and they disappear fast.

Ingredients

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

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Semi-sweet or dark chocolate chips (or chunks)

• Optional: flaky sea salt for topping

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, I cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. I beat in the eggs one at a time, then add the vanilla extract.

4. In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually mix the dry ingredients into the wet mixture.

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

6. I scoop the dough into large balls (about 2 tablespoons each) and place them a few inches apart on the baking sheet.

7. I bake the cookies for 10–12 minutes, just until the edges are golden and the centers are still soft and slightly underbaked.

8. I let them cool on the pan for a few minutes, then transfer them to a wire rack. I love to sprinkle a little sea salt on top while they’re still warm for an extra pop of flavor.

Servings and timing

This recipe makes about 24 cookies and takes around 25 minutes total—15 minutes of prep and 10 minutes to bake each batch. They’re perfect for sharing or freezing for later.

Variations

Sometimes I swap the chocolate chips for chunks, or use a mix of milk, dark, and white chocolate. For a nutty twist, I add chopped walnuts or pecans. If I want to go extra gooey, I press a few extra chocolate chips on top of each dough ball before baking. And when I’m feeling fancy, I use browned butter for deeper, richer flavor.

storage/reheating

I store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, I place a slice of bread in the container. If I want that just-baked feel, I warm them in the microwave for 10–15 seconds. They also freeze well—both the dough and the baked cookies—so I always keep some on hand.

FAQs

How do I get that gooey center?

I take the cookies out of the oven while the centers still look slightly underbaked. They finish setting as they cool, staying soft and gooey inside.

Can I chill the dough?

Yes, I often chill the dough for 30 minutes to an hour. It helps prevent spreading and gives a chewier texture.

What kind of chocolate works best?

I love using high-quality semi-sweet or dark chocolate chips or chopped chocolate bars. Chunks give those big melty pockets I can’t resist.

Can I freeze the cookie dough?

Absolutely. I scoop the dough into balls and freeze them on a tray, then transfer to a bag. I bake from frozen, just adding 1–2 extra minutes.

Why did my cookies turn out flat?

It could be that the butter was too soft or the dough wasn’t chilled. I make sure the dough is slightly firm, especially if I’m using warm butter.

Conclusion

Gooey Chocolate Chip Cookies are everything I want in a homemade dessert—easy, rich, and irresistibly soft. Whether I’m baking a fresh batch for a cozy night in or freezing extras for later, these cookies always deliver that perfect gooey bite. It’s a timeless classic, and once I started making them this way, I never looked back.