Chewy Gooey Chocolate Chip Cookies Recipe

[email protected]Posted on February 9, 2026

Recipes

Difficulty

Prep time

Cooking time

Total time

Servings

You’ve baked chocolate chip cookies before. But you’ve never made them like this. I’m about to share the one secret that changes everything for that perfect chewy texture. If you love decadent chocolate treats, you must also try our recipe for the ultimate fudgy chewy brownies.

This recipe for Chewy Gooey Chocolate Chip Cookies isn’t just another butter recipe. It’s a lesson in baking science. We’re going to build a classic dessert that’s better than any bakery version.

Ready to find out what it is? Forget everything you think you know. This is the only method you’ll need from now on.

Recipe Overview

Cuisine: American
Category: Dessert
Prep Time: 15 minutes (plus 1 hour chill)
Cook Time: 12-14 minutes
Total Time: About 1.5 hours
Servings: 18 large cookies

The Secret Ingredient That Makes All the Difference

I’ve tested this for years. The secret isn’t an exotic spice. It’s something you already have: cornstarch.

Yes, a simple tablespoon of cornstarch. It’s my not-so-secret weapon. It works with the flour to give the cookie a soft, tender structure that stays chewy for days.

It prevents too much gluten from forming. This stops the cookies from becoming tough or cakey. The result is a melt-in-your-mouth texture with those iconic gooey pockets.

Why This Method is Better (My Pro-Tips)

Most recipes get the basics wrong. They rush. Great cookies demand a little patience and a few smart tricks.

First, we use more brown sugar than white. The molasses in brown sugar attracts moisture from the air. This is the science behind long-lasting chew.

Second, we chill the dough. This is non-negotiable. It lets the flour hydrate fully and solidifies the butter. Your cookies will spread perfectly, not turn into a flat, greasy mess.

The “Upgraded” Ingredient List

1 cup (2 sticks) unsalted butter, cool, not cold
1 1/4 cups packed dark brown sugar
1/2 cup granulated white sugar
2 large eggs + 1 extra yolk
1 tbsp pure vanilla extract
2 3/4 cups all-purpose flour
1 tbsp cornstarch
1 tsp baking soda
1 1/2 tsp fine sea salt
2 1/2 cups semi-sweet chocolate chunks
Flaky sea salt for finishing

The Pro-Method (Step-by-Step)

Follow these steps exactly. Precision is what separates a good cookie from a legendary one.

In a medium bowl, whisk the flour, cornstarch, baking soda, and salt. Set this aside.
In your stand mixer, beat the cool butter with both sugars for a full 3-4 minutes. It should be very light and fluffy. This creams the butter, creating air pockets for lift.
Add the eggs, extra yolk, and vanilla. Mix just until combined. The dough may look slightly curdled—that’s fine.
With the mixer on low, slowly add the dry ingredients. Mix only until no dry flour remains. Do not overmix.
Use a spatula to fold in the chocolate chunks. They should be evenly distributed.
Cover the bowl and chill the dough for at least 1 hour. For the best flavor, chill it overnight.
When ready to bake, preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop large 3-tablespoon balls of dough. Place them 3 inches apart on the sheets. Bake for 12-14 minutes.
The edges should be golden and set, but the centers will look soft and puffy. This is key.
Right out of the oven, tap the pan on the counter. This creates those beautiful wrinkles. Sprinkle with flaky salt.
Let cookies cool on the baking sheet for 10 minutes. They will finish setting here. Then move them to a wire rack.

Common Mistakes & How to Fix Them

Even pros make errors. Here’s how to spot and fix them before your bake is ruined.

Problem: Cookies spread too thin. Fix: Your butter was too warm or your dough wasn’t chilled. Always use cool, slightly softened butter. Never use melted butter unless a recipe specifically calls for it.

Problem: Cookies are cakey or dry. Fix: You likely over-measured the flour. The best way is to spoon flour into your measuring cup and level it off. Don’t scoop directly from the bag.

Variations for the Adventurous Cook

Once you master the base, play with it. These swaps take your cookies to another level. For another fantastic way to use up ripe bananas and chocolate, our bakery-style banana chocolate chip muffins are a must-try.

Swap 1/2 cup of the chocolate for toasted pecans or walnuts. The nutty crunch is incredible.

Use a mix of milk and dark chocolate chunks. This gives a more complex chocolate flavor profile.

Add 1/2 teaspoon of espresso powder to the dry ingredients. It won’t taste like coffee—it just makes the chocolate taste deeper and richer.

Nutrition Notes

This is a treat. Enjoy it as one.
Each large cookie is roughly: 320 calories, 18g fat, 40g carbs, 3g protein, 2g fiber.
Using dark chocolate adds antioxidants.
For a slightly lighter version, you can reduce the sugar by 1/4 cup total.

Your Pro-Level Questions Answered

These are the questions I get from my most dedicated baking friends.

Can I make the dough ahead of time?

Absolutely. In fact, I encourage it. The flavor deepens. Portion the dough balls, freeze them on a tray, then bag them. Bake straight from frozen, adding 1-2 minutes to the bake time.

Why did my cookies turn out cakey?

This usually means you used too much flour or overmixed after adding it. You might have also used baking powder instead of baking soda. Baking soda is what we need for the right spread and chew.

What’s the best chocolate to use?

Skip the chips. They have stabilizers to hold their shape. Use a high-quality chocolate bar chopped into rough chunks. They melt better and create those gorgeous, gooey rivers of chocolate.

A Few Final Secrets

You now have the blueprint. But the real magic is in the details you control.

Always use a kitchen scale for flour if you can. It’s the single biggest upgrade for consistent baking. 130 grams per cup is the standard.

That final sprinkle of flaky salt isn’t just for looks. It cuts the sweetness and makes every flavor pop. Don’t skip it.

Your cookies will keep in an airtight container for 4 days. To bring back that just-baked softness, microwave one for 8 seconds. It’s like a little time machine.

Now that you have the secret, go try it! I want to hear all about it. Did the cornstarch change the game for you? What variations did you try? Let me know in the comments below and give this recipe a rating if you loved it! And if you’re looking for a stunning showstopper dessert, you can’t beat this gorgeous strawberry chocolate cake.

Follow & tag us: Facebook • Pinterest • Instagram