Hey cookie monsters! I’m Meriem, your baker-in-chief with a soft spot for extra-gooey cookies-and today, I’m sharing the only recipe you’ll ever need for that iconic, bakery-style bite: Ultimate Gooey Chocolate Chip Cookies Perfection.
These Chocolate Chip Cookies are everything: thick and chewy centers, slightly crisp edges, melty chocolate in every bite, and crunchy walnuts for contrast. Inspired by the soft-baked treats I used to snag from my favorite NYC bakery, this version is unbeatable at home. If you’ve loved my Chewy Chocolate Chip Cookies Bars or Zucchini Oatmeal Cookies, this one will steal your heart next.
Table of Contents
Why You’ll Love This Recipe
- 🍫 Loaded with chocolate – 1½ cups of melty goodness!
- 🍪 Soft and gooey centers – Just the right chew every time.
- 🥄 Cornstarch magic – Keeps cookies thick and bakery-style.
- 🥜 Walnut crunch – Toasty nuts give the perfect texture balance.
- ⏱️ Fast to make – Less than 30 minutes from start to first bite.
What you will need?
- ½ cup unsalted butter (113g) – For richness and moisture. Sub with vegan butter if needed.
- ¾ cup packed light brown sugar (150g) – Deep molasses flavor and soft texture.
- ¼ cup granulated sugar (50g) – Balances sweetness and helps crisp edges.
- 1 large egg – Binds everything. Sub with flax egg (1 tbsp flax + 3 tbsp water) for egg-free version.
- 1 tbsp pure vanilla extract – Brings warm, aromatic sweetness.
- 2 cups all-purpose flour (240g) – The structure; spoon and level for accuracy.
- 2 tsp cornstarch – Secret ingredient for softness.
- 1 tsp baking powder – Gives lift and fluff.
- ½ tsp salt – Essential to balance all that sweet.
- 1½ cups semi-sweet chocolate chips (270g) – Go for chunks or chopped bars if you like.
- ½ cup walnut pieces (60g) – Adds crunch. Omit for nut-free or sub with pecans or macadamias.
Equipment Needed
- ✅ Mixing bowls
- ✅ Hand or stand mixer
- ✅ Measuring cups & spoons
- ✅ Rubber spatula
- ✅ Baking sheet
- ✅ Parchment paper
- ✅ Cooling rack
Step-By-Step Guiding
Preheat & Line
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
🧈 Tip: Lightly grease parchment if cookies tend to stick, a technique you’ve preferred in baked goods like the Chewy Peanut Butter Oatmeal Cookies.
Cream the Sugars & Butter
In a large bowl, beat ½ cup butter, ¾ cup brown sugar, and ¼ cup white sugar until light and fluffy (about 2-3 mins).
🧈 Tip: Make sure butter is softened but not melted for best texture.
Add Wet Ingredients
Beat in 1 egg and 1 tbsp vanilla extract until well blended.
🧈 Tip: Use a room-temperature egg for better incorporation.
Combine Dry Ingredients
In another bowl, whisk together 2 cups flour, 2 tsp cornstarch, 1 tsp baking powder, and ½ tsp salt. Gradually mix into the wet ingredients until a soft dough forms.
🧈 Tip: Sift flour if lumpy to ensure a smooth dough, a step you’ve appreciated in recipes like the Chewy Banana Oat Breakfast Cookies.
Fold in the Good Stuff
Stir in 1½ cups chocolate chips and ½ cup walnuts until evenly distributed.
🧈 Tip: Reserve a few chips to press into the tops for a bakery-style look.
Scoop & Bake
Scoop tablespoon-sized balls onto your lined sheet. Bake for 10-12 minutes, until edges are golden and centers are still soft.
🍪 Tip: Slightly underbake at 10 minutes for extra gooey texture. Don’t overbake! They’ll firm up as they cool.
Cool & Enjoy
Let cool for 5 minutes on the sheet, then transfer to a wire rack.
Chocolate Chip Cookie Variations
These gooey chocolate chip cookies are incredibly versatile. Once you’ve mastered the base recipe, you can easily customize the dough with different flavors and mix-ins to suit your taste.
Double Chocolate Chip Cookies
For an extra chocolatey version, replace ¼ cup of the flour with cocoa powder and add an additional ½ cup of chocolate chips. The cookies will be richer, darker, and slightly softer in the center.
Peanut Butter Chocolate Chip Cookies
Add ⅓ cup creamy peanut butter to the wet ingredients and reduce the butter by 2 tablespoons and swap the walnuts for ½ cup peanut butter chips. This creates a nutty, indulgent cookie with the same gooey texture.
Christmas Chocolate Chip Cookies
To turn the classic dough into festive Christmas chocolate chip cookies, stir in ½ cup white chocolate chips along with the regular chocolate chips for extra sweetness and contrast. Gently fold in ¼ cup red and green sprinkles at the very end to keep the colors vibrant without bleeding into the dough.
Bake as directed in the main recipe, keeping a close eye during the last few minutes so the cookies stay soft and gooey in the center. These cookies are perfect for holiday cookie trays, gifting, or festive gatherings, offering the same chewy texture with a cheerful Christmas twist.
Banana Chocolate Chip Cookies
To make a naturally sweet and extra-soft version, mash 1 ripe banana and mix it into the wet ingredients. Reduce the butter by 2 tablespoons to balance the added moisture, then fold in the chocolate chips as usual.
Bake as directed, allowing the cookies to cool briefly on the baking sheet before transferring. The result is a tender, cake-like cookie with a gentle banana flavor and melty chocolate chip, perfect for using up ripe bananas while keeping the classic chocolate chip cookie feel.
Pecan Chocolate Chip Cookies
Swap the walnuts for chopped toasted pecans or add ½ cup pecans alongside the chocolate chips for extra crunch and warmth.
Extra Gooey Bakery-Style Cookies
Chill the dough for 30 minutes and slightly underbake the cookies by 1-2 minutes for an ultra-soft, molten center.
Spiced Pumpkin Chocolate Chip Cookies
To make a cozy fall-inspired version, add ½ cup pumpkin purée (not pumpkin pie filling) to the wet ingredients and reduce the butter by 2 tablespoons to balance the extra moisture. Mix in 1½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves for warm seasonal spice.
Fold in the chocolate chips as usual, then bake following the main recipe, allowing an extra 1-2 minutes if needed. These cookies will be softer and cake-like with a gentle pumpkin flavor and spiced aroma, making them perfect for autumn baking and holiday gatherings.
Peanut Butter Banana Chocolate Chip Cookies
For a rich, naturally sweet twist, mash 1 ripe banana and add it to the wet ingredients along with ½ cup creamy peanut butter. Reduce the butter in the base recipe by 2 tablespoons to keep the dough balanced and prevent excess moisture.
Brown Butter Sourdough Chocolate Chip Cookies
For a deeper, bakery-style flavor, brown the butter before mixing it into the dough and let it cool slightly. Add ½ cup sourdough discard to the wet ingredients to introduce a mild tang that balances the rich, nutty notes of the brown butter.
Because sourdough discard adds moisture, chill the dough for 30-60 minutes before baking to help the cookies hold their shape. Bake following the main recipe instructions until the edges are set but the centers remain soft. The result is a thick, chewy cookie with caramelized depth, subtle tang, and pools of melted chocolate.
White Chocolate Chip Biscoff Cookies
For a rich, spiced twist, replace ½ cup of the butter with Biscoff cookie butter and fold in 1 cup white chocolate chips instead of semi-sweet chocolate. The Biscoff adds warm caramelized notes that pair perfectly with the sweetness of white chocolate.
Bake following the main recipe instructions, watching closely during the final minutes to keep the centers soft. These cookies turn out thick, chewy, and deeply flavorful, with a subtle cinnamon-like spice and creamy white chocolate in every bite.
Chocolate Chip Cheesecake Cookies
For a rich, dessert-style cookie, beat 8 oz softened cream cheese into the butter and sugar until smooth before adding the egg and vanilla. This creates a soft, cheesecake-like base that stays thick and tender after baking.
Fold in the chocolate chips and bake following the main recipe instructions, keeping a close eye on doneness. The cookies should look just set around the edges while remaining pale and soft in the center. Once cooled, they have a creamy texture with classic chocolate chip flavor and a subtle cheesecake tang.
Sourdough Oatmeal Chocolate Chip Cookies
For a hearty, bakery-style variation, mix 1 cup sourdough discard into the wet ingredients, then replace 1 cup of the flour with rolled oats. The oats add chew while the sourdough brings a mild tang that balances the sweetness of the chocolate.
Because this dough is thicker, let it rest for 20-30 minutes before baking. Bake as directed until the edges are golden and the centers are still soft. The result is a chewy, wholesome cookie with crisp edges, a tender middle, and deep chocolate flavor.
Nutritional Information (Per Cookie – Approximate)
- Calories: 180
- Carbohydrates: 22g
- Sugar: 12g
- Protein: 2g
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Fiber: 1g
- Sodium: 95mg
- Cholesterol: 20mg
Topping Suggestions
Elevate your cookies with these delicious extras:
- Sprinkle of flaky sea salt 🧂
- Extra chocolate chips pressed on top before baking
- A peanut butter drizzle
- Dusting of cinnamon sugar
- Dried cherries or cranberries folded into the dough
- Dip half in melted chocolate post-bake for bakery vibes 🍫
How to Store & Reheat
Storage:
- Room Temp: In airtight container for up to 4 days.
- Fridge: For extra chewiness, store in the fridge and warm before serving.
Freezing:
- Freeze unbaked dough balls or baked cookies for up to 3 months.
Reheating:
- Microwave: 8-10 seconds for that fresh-from-the-oven gooeyness.
- Oven: Rewarm at 300°F for 3-5 minutes.
What to Serve With
Pair your gooey cookies with:
- A cold glass of milk 🥛
- Vanilla bean ice cream 🍨
- Salted caramel hot chocolate ☕
- Espresso or strong coffee ☕
- Warm chai tea latte 🍂
FAQs
Can I skip the walnuts?
Yes! Leave them out or sub with dried fruit or a different nut.
How do I keep the chocolate chip cookies soft?
Store in an airtight container with a slice of bread-it keeps cookies moist!
Can I chill the cookies dough before baking?
Yes! Chilling helps prevent spreading and creates even thicker cookies.
Why are my cookies not gooey?
Overbaking or overmixing can cause a firmer texture. Bake for 10 minutes and check for soft centers. Use cornstarch as listed for gooeyness.
Ultimate Gooey Chocolate Chip Cookies Perfection
Ingredients
- ½ cup unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tbsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
- ½ cup walnut pieces
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together unsalted butter, light brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk all-purpose flour, cornstarch, baking powder, and salt, then gradually add to the wet mixture.
- Fold in semi-sweet chocolate chips and walnut pieces, then scoop tablespoon-sized dough balls onto the baking sheet.
- Bake for 10-12 minutes until edges are golden, let cool on the sheet for 5 minutes, then transfer to a wire rack.
These 🍬🍪 Ultimate Gooey Chocolate Chip Cookies are the soft-baked, chewy, chocolate-loaded treats you’ve been dreaming of. They’re easy to make, impossible to resist, and perfect for gifting (or not sharing at all-we won’t judge!).
Already a fan of cookies like my Chocolate Raspberry Crumb Bars or Brown Butter Sourdough Chocolate Chip Cookies? This one belongs at the top of your list. Let me know how yours turned out and share your sweet success with #MeriemBakes! 💬
