Name: Gooey Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 tablespoon pure vanilla extract; 2 cups all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 12 ounces semi-sweet chocolate chips; 1/2 cup walnut pieces

Jump to Recipe·Leave a Review

There’s something magical about a warm, gooey chocolate chip cookie fresh from the oven. This recipe is everything I crave in a homemade cookie—soft centers, crispy edges, loads of chocolate, and that perfect hint of buttery sweetness. It’s the ultimate comfort treat that always hits the spot.

Gooey Chocolate Chip Cookies

Why You’ll Love This Recipe

I love how these cookies balance texture and flavor perfectly. The cornstarch makes them tender, the brown sugar brings that deep, caramel-like sweetness, and the generous amount of chocolate chips ensures melty goodness in every bite. The walnuts add a slight crunch, giving a nice contrast to the soft, chewy center. These cookies are easy to whip up and bake quickly, making them perfect for last-minute cravings or unexpected guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
12 ounces semi-sweet chocolate chips
1/2 cup walnut pieces

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a large bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the egg and vanilla extract until well combined.
In a separate bowl, I whisk together the flour, cornstarch, baking powder, baking soda, and salt.
I gradually mix the dry ingredients into the wet mixture until fully incorporated.
Then, I fold in the chocolate chips and walnut pieces until evenly distributed.
Using a cookie scoop or spoon, I drop rounded tablespoons of dough onto the prepared baking sheet.
I bake the cookies for 10–12 minutes, or until the edges are golden brown but the centers still look soft.
I let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies. Each batch bakes in just 10–12 minutes, with about 10 minutes of prep time. From start to finish, I can have a tray of cookies ready in under 25 minutes.

Variations

I sometimes swap the semi-sweet chocolate chips with dark chocolate or milk chocolate, depending on my mood.
For a nut-free version, I leave out the walnuts or replace them with more chocolate chips.
When I want an extra indulgent twist, I sprinkle sea salt on top of the dough before baking for that sweet-salty combo.
Adding a teaspoon of espresso powder to the dough gives the chocolate a deeper, richer flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them in a zip-top bag for up to 3 months. To reheat, I pop a cookie in the microwave for about 10–15 seconds to get that fresh-from-the-oven warmth and gooeyness.

FAQs

How do I keep my cookies soft?

I make sure not to overbake them. I take them out when the edges are golden and the centers still look a little underdone—they firm up as they cool.

Can I freeze the dough instead of baked cookies?

Absolutely. I scoop the dough onto a tray, freeze until solid, then transfer to a freezer bag. When I bake them straight from frozen, I just add a couple of minutes to the baking time.

Why add cornstarch to cookies?

Cornstarch gives the cookies a soft, tender texture. I find it makes a big difference in keeping them chewy without being cakey.

Can I substitute the walnuts?

Yes, I often switch the walnuts for pecans, almonds, or leave them out entirely. The recipe is very forgiving.

What makes these cookies gooey?

It’s a combo of the right fat-to-flour ratio, cornstarch, and slightly underbaking the cookies. I also like to eat them slightly warm for maximum gooeyness.

Conclusion

These gooey chocolate chip cookies are my go-to whenever I want something sweet, cozy, and crowd-pleasing. They’re simple to make, packed with flavor, and have that irresistible homemade touch. Whether I’m baking for a party or just for myself, I always find a reason to make another batch.