Description
These Gooey Chocolate Chip Cookies are irresistibly soft and chewy with melty chocolate chunks throughout. Ready in just 16 minutes, these cookies combine brown sugar and cornstarch for a tender texture and caramelized flavor. Perfect for an easy homemade treat, they bake quickly at a high temperature to achieve golden edges with a soft center.
Ingredients
Scale
Butter and Sugars
- ½ cup unsalted butter (1 stick, softened)
- ¾ cup dark brown sugar (packed)
- ¼ cup white granulated sugar
Wet Ingredients
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour (spooned and leveled)
- 3 Tablespoons corn starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Chocolate
- 12 ounces semi-sweet chocolate chunks (or chips)
Instructions
- Cream the Butter and Sugars: In a large mixing bowl, add the softened butter, dark brown sugar, and white granulated sugar. Use a hand or electric mixer with a paddle attachment on medium speed to cream these ingredients together until the mixture is smooth and fluffy, ensuring a well-incorporated base for your cookie dough.
- Add Egg and Vanilla: Crack in the large room-temperature egg and pour in the vanilla extract. Mix on medium speed until fully combined, creating a smooth, creamy batter that will bind the dry ingredients effectively.
- Incorporate Dry Ingredients: Add the all-purpose flour, corn starch, baking powder, baking soda, and salt to the wet mixture. Mix on medium speed until all ingredients are thoroughly combined and the dough becomes thick and slightly dry in texture.
- Mix in Chocolate Chunks: Add the semi-sweet chocolate chunks to the dough. Gently fold them in using your hands or a sturdy spoon since the dough is thick, making sure the chocolate is evenly distributed throughout the dough.
- Preheat the Oven: Set your oven to 450 degrees Fahrenheit to ensure it reaches the high temperature necessary for a crisp edge and gooey center.
- Prepare Baking Sheets: Line a baking sheet with parchment paper. This prevents the cookies from sticking and facilitates easy cleanup afterward.
- Scoop the Dough: Using a cookie scoop, measure heaping tablespoons of dough and place them onto the prepared baking sheet, spacing each cookie about 2 to 3 inches apart to allow for spreading during baking.
- Top with Extra Chocolate: Optionally, press a few additional chocolate pieces onto the top of each cookie for extra gooeyness and chocolate flavor.
- Bake the Cookies: Bake at 450 degrees for 6 minutes or until the cookies turn golden brown around the edges. Remove them promptly to prevent burning as they can quickly go from perfectly baked to overdone.
- Cool on the Baking Sheet: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely or to enjoy warm.
- Enjoy Warm or Later: For best gooey results, enjoy the cookies while warm. If desired later, reheat individual cookies in the microwave for about 15 seconds to revive their soft, melty texture.
Notes
- Use room temperature butter and egg for better mixing and texture.
- Corn starch helps create an extra soft and tender cookie.
- Keep an eye on cookies while baking as they bake quickly at 450°F and can burn easily.
- Pressing extra chocolate chunks on top makes the cookies look more appealing and increases gooey chocolate in every bite.
- These cookies are best enjoyed warm but can be microwaved briefly to regain gooey texture after cooling.
