Best Gooey Chocolate Chip Cookies

Soft, chewy, and loaded with melty chocolate chips — these gooey chocolate chip cookies are everything you want in a bakery-style treat. They’re easy to make and impossible to resist!

 Want more cookie heaven? Explore more irresistible dessert ideas at tinsuf.com — including secret ingredients that make them better than store-bought!

 Ingredients

• ½ cup unsalted butter (softened)

• ¾ cup packed light brown sugar

• ¼ cup granulated sugar

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• 1 large egg

• 1 tbsp pure vanilla extract

• 2 cups all-purpose flour

• 2 tbsp cornstarch (for softness)

• 1 tsp baking powder

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• ½ tsp baking soda

• ½ tsp salt

• 12 oz semi-sweet chocolate chips

• ½ cup chopped walnut pieces (optional, but highly recommended!)

 Directions

1. Cream the Butter & Sugars

In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy and fluffy.

2. Add Egg & Vanilla

Mix in the egg and vanilla extract. Beat until fully incorporated.

3. Combine Dry Ingredients

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

4. Form the Dough

Gradually add the dry mixture to the wet ingredients. Stir until combined. Fold in the chocolate chips and walnuts.

5. Chill (Optional but Recommended)

For thick, chewy cookies, refrigerate the dough for at least 30 minutes.

6. Bake to Perfection

Preheat oven to 350°F (175°C). Scoop dough onto a parchment-lined baking sheet. Leave enough space for spreading.

Bake for 10–12 minutes or until the edges are golden but centers remain soft.

7. Cool & Serve

Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool. Enjoy warm for ultimate gooeyness!

Time & Yield

• Prep Time: 15 minutes

• Chill Time: 30 minutes (optional)

• Bake Time: 10–12 minutes

• Total Time: 25–45 minutes

• Yield: About 18–20 cookies

 Tips & Variations

• No walnuts? Add extra chocolate chips or substitute with pecans.

• Use chunks instead of chips for pools of melted chocolate.

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• For extra gooeyness, underbake slightly and let rest on the tray.

 FAQs

Q: Can I freeze the cookie dough?
A: Yes! Roll into balls and freeze. Bake directly from frozen — just add 2–3 extra minutes.

Q: How do I store these cookies?
A: Store in an airtight container at room temperature for up to 5 days.

For more mouthwatering desserts, visit the full recipe section at tinsuf.com — where sweet dreams come true.

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