Description
These Best Gooey Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips in every bite. With a simple recipe and the secret ingredient of cornstarch, these cookies are thick, chewy, and irresistible. The addition of walnuts adds a delightful crunch, elevating the flavor to perfection. Whether for a family gathering or a cozy night in, these cookies will impress!
Ingredients
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup unsalted butter, softened
- 2 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the vanilla: Stir in the vanilla extract until combined.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- Add chocolate chips and walnuts: Stir in the chocolate chips and walnuts (if using).
- Scoop the dough: Use a cookie scoop to drop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart.
- Bake: Bake for 7-9 minutes or until the edges are golden but the centers are still soft.
- Cool the cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Add-ins: Swap walnuts for pecans or leave them out entirely. You can also add white chocolate chips or peanut butter chips for variety.
- Spicy twist: Add a pinch of cinnamon or chili powder for a unique flavor twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies gluten-free.
