Chewy Gooey Big Fat Chocolate Chip Cookies
These cookies are thick, soft in the center with slightly crisp edges, chewy and gooey, packed generously with chocolate chips. Perfect for a quick, satisfying treat that feels like a hug in dessert form.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45-60 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227g) unsalted butter, half melted and half softened
- ½ cup (100g) granulated sugar
- 1 cup (220g) light brown sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 ¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tbsp corn syrup (optional but recommended)
- 2 cups (340g) chocolate chips (mix of semi-sweet and dark recommended)
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- Melt half the butter (½ cup / 113g) until just melted but not boiling. Let cool slightly.
- Cream the remaining softened butter (½ cup / 113g) with granulated sugar (½ cup / 100g) and light brown sugar (1 cup / 220g) using an electric mixer on medium speed until fluffy, about 2-3 minutes.
- Add the melted butter and corn syrup (2 tbsp) to the creamed mixture and mix until combined.
- Beat in the eggs one at a time, then add vanilla extract (2 tsp). Scrape down the bowl sides as needed.
- In a separate bowl, whisk together flour (2 ¼ cups / 280g), baking soda (1 tsp), and salt (½ tsp).
- Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed or folding gently until just combined.
- Fold in the chocolate chips (2 cups / 340g) evenly throughout the dough.
- Chill the dough in the refrigerator for at least 30 minutes (up to 1 hour or overnight for best results).
- Scoop generous tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 12-15 minutes until edges are golden but centers still look soft and slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to finish cooling.
Notes
Use a mix of melted and softened butter for the perfect chewy and gooey texture. Chill dough for at least 30 minutes to reduce spreading and enhance flavor. Avoid overmixing after adding flour to prevent tough cookies. Baking time affects gooeyness: bake closer to 12 minutes for extra gooey centers, up to 15 minutes for firmer cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15
- Fat: 10
- Carbohydrates: 24
- Protein: 2
Keywords: chocolate chip cookies, chewy cookies, gooey cookies, big fat cookies, easy cookie recipe, homemade cookies