My Gooey Chocolate Chip Cookies are just as tasty as they sound! Soft, tender, and absolutely exploding with chocolate, these thick and chewy chocolate chip cookies are the ultimate sweet treat indulgence. Baked in just 7 minutes, you’ll have to be a bit patient as they cool… but it’s totally worth the wait!!
Gooey Chocolate Chip Cookies
These gooey chocolate chip cookies are so incredibly delicious that as soon as I discovered them, I knew I had to share them with all of you!
Long-time readers of the blog know that I’ve got a thing for chocolate and cookies, so it’s only natural that I have more than half a dozen chocolate chip cookie recipes up on the site.
Choose between this classic recipe, this giant Disney-inspired version, or this double chocolate delight.
But, before you do that, we need to talk about just how much I love this recipe for thick and chewy chocolate chip cookies!!
The pictures really speak for themselves… look at all of that yummy melted chocolate on the inside?!
Best of all, it’s incredibly easy to make soft batch chocolate chip cookies. Let’s learn together!
Ingredient Notes and Substitutions
- Light Brown Sugar – THE key to super thick and chewy chocolate chip cookies!
The molasses in brown sugar adds extra moisture to the cookie dough, making it super tender and chewy.
- Granulated Sugar – You do need a bit of regular granulated white sugar as well.
The combination of the two results in cookies with the perfect flavor, texture, and color!
- Cornstarch – You may have never thought to put cornstarch in cookie dough, but I’m here to tell you… it will give you the BEST big fat chewy chocolate chip cookies you’ve ever tasted.
It works as a thickening agent and also adds a softness to the overall results. It’s the ultimate baking hack!
- Chocolate Chips – I’m using semi-sweet chocolate chips, but you can use your preference! I love the idea of dark chocolate or even white.
- Walnuts – The final touch! Walnuts add even more warmth and will also give your gooey chocolate chip cookies a bit of crunch.
You could also use pecans or almonds instead if you’d like.
Helpful Tips for Making Thick and Chewy Chocolate Chip Cookies
- Use more brown sugar than white.
The higher ratio of brown sugar to white on the recipe card below is no mistake!
Remember, brown sugar contains molasses, which adds moisture and chewiness to soft batch chocolate chip cookies. I like using ¾ cups of brown and ¼ cups of white.
- Chill that dough!
While chilling the cookie dough definitely adds an extra step to these gooey chocolate chip cookies, it’s totally worth it.
It can prevent the cookies from spreading too much in the oven, which results in thicker and chewier cookies. Can you tell yet that that’s the entire goal of this recipe?!
- Use a cookie scoop to ensure even baking.
You want to make sure that your cookie dough balls are uniform in size so they bake evenly.
There isn’t anything more frustrating for a baker than when some cookies are undercooked while others are overcooked. Ugh!
Prevent this by using a cookie scoop! You’ll get the same-sized dough balls every time.
Storing Big Fat Chewy Chocolate Chip Cookies
Store your cookies in an airtight container at room temperature for up to 5 days. You can also freeze for longer storage.
Wrap the soft batch chocolate chip cookies in several layers of plastic wrap and aluminum foil, and they will keep for 1-3 months.
To freeze the cookie dough, shape it into balls and store them in an airtight container in the freezer.
You can bake without thawing them — simply adjust the baking time if needed.
Kitchen Tools You Will Need
- Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
- Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
- Baking Sheets lined with parchment paper – Used for anything from cookies to roasting, a good baking pan will last for years.
- Wire Rack – Great for cooling all kinds of baked goods.
Soft Batch Chocolate Chip Cookies FAQ
The added cornstarch and extra brown sugar certainly work their magic, but the real key here is to let the dough chill. Don’t skip it!
As mentioned, cornstarch is the secret ingredient here! You’ve likely used it to thicken soups, stews, and sauces, so why not use it to thicken your cookie dough?!
The results are some seriously big fat chewy chocolate chip cookies. I love this hack and I know you will too.
There’s nothing worse than when perfectly thick and chewy chocolate chip cookies turn hard after a few days in storage.
This trick is a little out there, but bear with me: add a slice of fresh white bread to the airtight container. The moisture in the bread will keep those cookies from drying out!
With love, from our simple kitchen to yours.
Other Delicious Cookie Recipes
Best Gooey Chocolate Chip Cookies (Soft & Chewy Recipe)
- 1/2 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces semi-sweet chocolate chips, 12 ounce bag
- 1/2 cup walnuts pieces
- Mix the Dough: In a large mixing bowl, cream together softened butter, light brown sugar, and granulated sugar using either a hand mixer or a stand mixer with the paddle attachment. Cream them until the mixture becomes light and fluffy, which should take around 2 minutes.
- Incorporate the Wet Ingredients: Add the large egg and pure vanilla extract to the mixture. Beat them for about one minute or until fully combined. Set this mixture aside.
- Add the Dry Ingredients: Sprinkle in the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Mix on medium until combined. The dough will be thick, which is exactly what you want for these cookies.
- Add Chocolate Chips and Walnuts: Gently fold the semi-sweet chocolate chips and walnut pieces into the dough using a wooden spoon. Avoid over-mixing to maintain a gooey texture.
- Chill the Dough: Refrigerate the dough for about 30 minutes. This step helps the cookies keep their shape and allows the flavors to meld.
- Meanwhile preheat the oven: While the dough chills, preheat your oven to 475°F. This high temperature ensures a perfect cookie texture, crispy on the outside and gooey on the inside. Line a large baking sheet with parchment paper. This step prevents the cookies from sticking and makes cleanup a breeze.
- Form Cookie Dough Balls: Once the dough is chilled, scoop out 2 heaping tablespoons of dough and roll each portion into a ball. Place these dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
- Bake the Cookies: Bake for 7-8 minutes, or until the cookies are lightly browned on the outside and half-baked and gooey on the inside. The high oven temperature ensures this perfect texture.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. You can let the cookies cool for another 5-10 minutes before indulging in these gooey chocolate chip cookies. They are at their gooey best when still warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2023
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