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Gooey Chocolate Chip Cookies

Gooey chocolate chip cookies are baked until the edges are lightly golden and the centers still look soft. Chilling the dough for 30 minutes helps make these cookies thick, tender, and filled with semisweet chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 egg large
  • 1 egg yolk large
  • 2 tsp vanilla extract
  • 2 cup chocolate chips semisweet

Equipment

  • 1 baking sheet

Method
 

  1. Heat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar until creamy, about 2 minutes.
  4. Beat in the egg, egg yolk, and vanilla extract until combined.
  5. Mix in the flour mixture on low speed just until no dry streaks remain.
  6. Fold in the semisweet chocolate chips.
  7. Cover and chill the dough for 30 minutes.
  8. Scoop rounded 2-tablespoon portions onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake in batches for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft.
  10. Let the cookies cool on the baking sheet for 5 minutes.
  11. Transfer the cookies to a wire rack.

Notes

For gooey centers, take the cookies out when the edges are set and lightly golden while the centers still look soft. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.