Soft and Gooey Chocolate Chip Cookies

Soft and Gooey Chocolate Chip Cookies

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Soft and Gooey Chocolate Chip Cookies: The Only Recipe You’ll Ever Need

Growing up, my grandmother had one rule for chocolate chip cookies: “Never skimp on the butter, and always eat them warm.” That rule turned into tradition, and to this day, her recipe is the heart of every batch I bake. These Soft and Gooey Chocolate Chip Cookies bring that golden memory to life—with melty chocolate, tender centers, and slightly crisp edges. They’re the kind of cookies that make people close their eyes after the first bite.

Perfect for summer get-togethers, weekend baking, or simply satisfying a late-night sweet tooth, this recipe delivers a bakery-style cookie right from your kitchen. Best of all? You probably have everything you need in your pantry already.

Why You’ll Love These Soft and Gooey Chocolate Chip Cookies

  • Crisp edges + molten center = cookie heaven

  •  Rich, buttery dough packed with chocolate

  •  Ready in under 30 minutes

  •  Freezer-friendly for future cravings

  •  Pair perfectly with ice cream for a summer treat

Ingredients

For 4 servings (about 8 medium cookies):

  • ½ cup (1 stick) unsalted butter, softened

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup semi-sweet chocolate chips (or chunks)

Equipment Needed

  • Mixing bowls

  • Electric hand mixer or stand mixer

  • Cookie sheet

  • Parchment paper or silicone baking mat

  • Cookie scoop (optional, but helpful)

Step-by-Step Instructions

 1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for even baking and easy cleanup.

2. Cream the Butter and Sugars

In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and light in color—about 2 minutes.

 3. Add Egg and Vanilla

Crack in the egg and add vanilla extract. Beat until fully combined, scraping down the sides as needed.

 4. Mix Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet, mixing until just combined—don’t overmix.

 5. Add Chocolate Chips

Fold in the chocolate chips or chunks until evenly distributed throughout the dough.

6. Optional: Chill the Dough

For thicker, more gooey cookies, chill the dough for 30 minutes. Not required, but highly recommended—especially in summer.

 7. Scoop and Bake

Use a cookie scoop or tablespoon to portion dough onto the prepared sheet, spacing them 2 inches apart.

Bake for 9–11 minutes, or until the edges are golden and the centers look just set. Don’t overbake!

 8. Cool Slightly

Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store once completely cool.

Tips for the Best Soft and Gooey Cookies

  • Use room-temperature butter for better creaming and texture.

  • Don’t overbake! Slightly underdone centers = gooey goodness.

  • Add flaky sea salt on top for a gourmet touch.

  • Double the batch and freeze extras—your future self will thank you.

Fun Summer Twists to Try

  • Ice Cream Sandwiches: Sandwich vanilla or salted caramel ice cream between two cookies.

  • Tropical Vibes: Add shredded coconut and macadamia nuts.

  • Spicy Surprise: Mix in a pinch of cayenne for a subtle kick.

  • Berry Blast: Add freeze-dried strawberries or raspberries.

Storage Tips

  • Room Temp: Store in an airtight container for up to 4 days.

  • Freeze Dough: Roll dough into balls and freeze—bake straight from frozen with 1–2 extra minutes.

  • Freeze Baked Cookies: Wrap and store for up to 2 months.

Nutrition Facts (Per Cookie – Approx.)

  • Calories: 230

  • Fat: 12g

  • Carbs: 30g

  • Sugar: 18g

  • Protein: 2g

Best Served With…

  •  Cold milk (classic, of course)

  • Iced coffee or affogato

  •  Fresh strawberries for a summer spin

  •  A scoop of vanilla bean ice cream

 FAQ: Soft and Gooey Chocolate Chip Cookies

Why are my cookies not soft and gooey?

Overbaking is the most common reason. Remove them from the oven when the edges are golden but centers still look soft.

Can I use salted butter?

Yes, just omit the added salt in the recipe.

Can I make the dough ahead of time?

Absolutely! You can chill it for up to 72 hours before baking, or freeze it for later use.

Can I use different types of chocolate?

Yes—dark, milk, white, or even peanut butter chips work beautifully.

Are these cookies freezer-friendly?

Very! Freeze baked cookies or dough balls for easy future treats.

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