Chocolate Chip Cookies

Classic Chocolate Chip Cookies with Gooey Center

Make classic chocolate chip cookies with a soft, gooey center. Easy, step-by-step recipe for warm, golden treats. There’s nothing like biting into a warm chocolate chip cookie with a gooey center. These cookies are soft at the middle and just crisp at the edges.

You don’t need fancy tools or hard-to-find ingredients. With a few simple steps, even a beginner can bake perfect cookies every time.

When the temperature rises, we look for desserts that feel light and refreshing. Our soft and moist lemon loaf provides that perfect zesty zing that pairs beautifully with a glass of iced tea. Of course, the ultimate summer cool-down is a scoop of our creamy homemade ice cream. Or, if you’re heading out for a picnic, pack a batch of these travel-friendly raisin sponge muffins for a sweet snack on the go.

Why you’ll love this recipe

— Soft, chewy texture with a melt-in-the-mouth center
— Uses everyday pantry ingredients
— Quick to mix and bake in under 20 minutes
— Clear, step-by-step instructions for beginners
— Easy to customize with nuts or different chocolates

Ingredients
(24 cookies)

Dry ingredients:
• 2¼ cups (280 g) all-purpose flour
• 1 teaspoon (5 g) baking soda
• ½ teaspoon (3 g) salt

Wet ingredients:
• 1 cup (227 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ¾ cup (165 g) packed brown sugar
• 2 large eggs (approx. 100 g total)
• 2 teaspoons (10 ml) vanilla extract

Mix-in:
• 2 cups (340 g) semi-sweet chocolate chips

How to make it

1. Preheat your oven to 350 °F (175 °C). Line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy (about 2–3 minutes).
4. Add eggs one at a time, beating well after each. Stir in vanilla extract.
5. Gradually mix in the dry ingredients. Scrape the bowl sides to ensure even mixing.
6. Fold in chocolate chips using a spatula. The dough should look evenly studded with chips.
7. Scoop dough by tablespoonfuls onto the prepared sheets, leaving 2 inches between each ball. For extra gooey centers, gently press each ball down just a bit.
8. Bake for 10–12 minutes. Cookies should be golden at the edges but soft in the middle.
9. Let cookies rest on the tray for 5 minutes to set. Transfer to a wire rack to cool further.

Tips and common mistakes

— Do not overbake: remove cookies when centers still look soft.
— Measure flour correctly by spooning it into your cup and leveling off the top.
— Chill dough 30 minutes for thicker cookies and less spread.
— Avoid overmixing once you add flour to keep cookies tender.

Substitutions

— Gluten-free: use 1:1 gluten-free flour blend.
— Dairy-free: swap butter for vegan margarine or coconut oil (solid).
— Chocolate: replace chips with chunks, white chocolate, or chopped nuts.
— Sweetener: swap half brown sugar for coconut sugar for a richer flavor.

Storage instructions

— Room temperature: store in an airtight container for up to 5 days.
— Freeze baked cookies: layer between parchment paper in a sealed bag, freeze up to 3 months.
— Freeze dough balls: place on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the time.

FAQ

Q1: How do I get a gooey center?
A1: Bake until edges are set but centers look soft. They’ll firm up as they cool.

Q2: Why did my cookies spread too much?
A2: Dough was too warm or baking sheet was too hot. Chill dough and let sheets cool between batches.

Q3: Can I use salted butter?
A3: Yes. Omit added salt or reduce it to ¼ teaspoon.

Q4: How do I freeze cookie dough?
A4: Scoop dough balls, freeze on a tray, then store in a bag. Bake frozen, adding a couple of minutes.

Q5: Can I add nuts?
A5: Absolutely. Stir in ½ cup (60 g) chopped walnuts or pecans with the chips.