Ingredients for Cookie Crisis Gooey Chocolate Chip Cookies
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips or chunks
How I Make the Best Gooey Cookies
I preheat my oven to 350°F and line the baking sheets with parchment. In a large bowl, I cream the butter, brown sugar, and granulated sugar together until light and fluffy—this step holds the key to chewy cookies.
Next, I mix in the egg and vanilla, beating well. In a separate bowl, I whisk together the flour, baking soda, and salt. I add the dry ingredients to the wet and mix just until combined—never overmix!
I fold in the chocolate chunks, saving a few to press on top for an ultra-gooey finish. Using a cookie scoop, I drop rounds onto the sheet, leaving space between. I bake for 9–11 minutes, until the edges are just golden and the centers look soft.
After baking, I let them cool for a few minutes on the tray. The magic happens here: the cookies finish setting and become perfectly gooey inside.
Continue to the next page to reveal more tips and tricks