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Gooey Chocolate Chip Cookies

Gooey chocolate chip cookies bake one sheet at a time for lightly golden edges and centers that still look slightly underdone. Chilling the dough for 30 minutes helps make soft, chewy cookies packed with semisweet chocolate chips.
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Prep Time 20 minutes
Cook Time 24 minutes
Chilling and resting 40 minutes
Total Time 1 hour 24 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.75 tsp table salt
  • 1 cup unsalted butter melted and cooled
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 2 cups semisweet chocolate chips

Equipment

  • 2 baking sheet

Method
 

  1. Whisk the flour, baking soda, and table salt together in a medium bowl.
  2. Whisk the melted and cooled butter, light brown sugar, and granulated sugar in a large bowl until smooth.
  3. Whisk in the eggs and vanilla extract.
  4. Add the flour mixture to the butter mixture and stir just until no dry streaks remain.
  5. Fold in the semisweet chocolate chips.
  6. Cover the bowl and refrigerate the dough for 30 minutes.
  7. Heat the oven to 350°F.
  8. Line two baking sheets with parchment paper.
  9. Scoop the dough into 2-tablespoon portions and arrange 12 portions on each baking sheet, spacing them about 2 inches apart.
  10. Bake one sheet at a time for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly underdone.
  11. Let the cookies rest on the baking sheet for 10 minutes.
  12. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look slightly underdone. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free variation, use plant-based butter and dairy-free chocolate chips.