Gooey Chocolate Chip Cookies – Soft, Chewy, and Totally Irresistible

If you’re looking for that perfect chocolate chip cookie — crisp edges, soft center, and gooey melted chips — this recipe delivers every single time. These cookies are packed with flavor, loaded with chocolate, and made from pantry staples in just 30 minutes.

Whether you’re baking for a crowd, prepping for a party, or making a midnight snack, this high-CPC recipe gets clicks, pins, and engagement — and best of all, it’s totally beginner-friendly.

 For more profitable cookie recipes, CPC-optimized baking ideas, and snackable content, visit clickthec.com — your baking & blogging toolkit.

 Ingredients

•  ½ cup unsalted butter, softened

•  ¾ cup light brown sugar, packed

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•  ¼ cup granulated sugar

•  1 large egg

•  1 tbsp pure vanilla extract

•  2 cups all-purpose flour

•  2 tsp cornstarch

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•  1 tsp baking powder

•  ½ tsp salt

•  1½ cups semi-sweet chocolate chips

•  ½ cup chopped walnuts (optional but highly recommended)

 Equipment Needed

• Mixing bowl

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• Hand mixer or stand mixer

• Baking tray

• Parchment paper

• Cooling rack

 Instructions

1. Cream Butter and Sugars

• In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).

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2. Add Egg and Vanilla

• Beat in the egg and vanilla extract until fully combined.

3. Mix Dry Ingredients

• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.

4. Combine Wet and Dry

• Slowly mix dry ingredients into the wet mixture until a dough forms.

5. Add Chocolate Chips and Nuts

• Fold in chocolate chips and chopped walnuts (if using) with a spatula.

Tip: For even gooier centers, press a few extra chocolate chips into the top of each dough ball before baking.

6. Chill the Dough (Optional but Ideal)

• Chill the dough for 20–30 minutes to prevent spreading.

7. Bake

• Preheat oven to 350°F (175°C).

• Scoop cookie dough into balls (about 2 tablespoons each) and place on lined baking tray.

• Bake for 10–12 minutes or until edges are golden and centers look slightly underbaked.

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8. Cool and Enjoy

• Let cookies rest on tray for 5 minutes before transferring to wire rack.

 Time & Yield

• Prep Time: 10 minutes

• Chill Time: 20 minutes (optional)

• Bake Time: 12 minutes

• Total Time: ~35–40 minutes

• Yields: ~20 cookies

 Pro Tips & Variations

• Swap chocolate chips for white chocolate, butterscotch, or peanut butter chips.

• Add 1 tsp espresso powder to deepen the chocolate flavor.

• Use gluten-free flour blend for allergy-friendly version.

• Add ¼ tsp cinnamon for cozy fall vibes.

 Storage & Freezing

• Room Temp: Store in an airtight container for 4–5 days.

• Freezer: Freeze unbaked dough balls up to 3 months.

• Reheat: Microwave baked cookies for 10–15 seconds for melty chocolate magic.

 FAQ

Why do my cookies spread too much?

Your butter may be too soft, or the dough wasn’t chilled. Try chilling longer next time.

Can I double the recipe?

Absolutely — just use a larger bowl and bake in batches.

Can I skip the nuts?

Yes! They’re optional. You can replace with more chocolate or even dried fruit.

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