Soft Gooey Chocolate Chip Cookies

Ingredients

• 3/4 cup Salted Butter (softened, room temperature)
• 3/4 cup Light Brown Sugar (packed)
• 1/4 cup White Granulated Sugar
• 1 large Egg (warmed in warm water for 5 minutes to reach room temperature)
• 2 tsp Vanilla Extract (or vanilla bean paste)
• 2 cup All-Purpose Flour (spooned and leveled)
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 2 tsp Cornstarch (secret ingredient for chewiness)
• 1/2 cup Milk Chocolate Chips (high‑quality, not Hershey’s)
• 1/2 cup Semi‑Sweet Chocolate Bar (chopped into generous chunks)
• 1 pinch Vanilla Bean Salt (for finishing sprinkle)
• 2 tbsp Extra Milk Chocolate Chips (for topping after bake)

Instructions

1. Cream Butter and Sugars

   In a mixing bowl, beat 3/4 cup softened salted butter with 3/4 cup light brown sugar and 1/4 cup white sugar until the mixture is light in color and creamy.

   Time: PT3M

2. Warm the Egg

   Place the egg in a small bowl of warm water for about 5 minutes until it reaches room temperature.

   Time: PT5M

3. Add Egg and Vanilla

   Add the warmed egg and 2 tsp vanilla extract (or vanilla bean paste) to the butter‑sugar mixture and beat until fully incorporated.

   Time: PT2M

4. Combine Dry Ingredients

   In a separate bowl whisk together 2 cups all‑purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp cornstarch.

   Time: PT2M

5. Mix Wet and Dry

   Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined.

   Time: PT2M

6. Fold in Chocolate

   Stir in 1/2 cup chopped semi‑sweet chocolate bar and 1/2 cup milk chocolate chips until evenly distributed.

   Time: PT2M

7. Chill the Dough

   Cover the dough with plastic wrap and refrigerate for at least 1 hour to develop flavor and relax gluten.

   Time: PT1H

8. Preheat Oven

   Preheat the oven to 350°F (177°C).

   Time: PT5M

   Temperature: 350°F

9. Portion onto Baking Sheet

   Line a baking sheet with parchment paper. Using a cookie scoop, portion dough onto the sheet, spacing about 2 inches apart.

   Time: PT5M

10. Bake Cookies

    Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look soft.

    Time: PT12M

    Temperature: 350°F

11. Add Finishing Toppings

    Immediately after removing from the oven, sprinkle each cookie with a pinch of vanilla bean salt and a few extra chocolate chips.

    Time: PT1M

12. Cool on Sheet

    Allow the cookies to cool on the baking sheet for 10 minutes before transferring.

    Time: PT10M

13. Transfer to Rack

    Move the cookies to a cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2g

Carbohydrates

20g

Fat

7g

Fiber

1g

Ingredient Substitutions

• Instead of Salted Butter: Unsalted butter (add 1/4 tsp salt)
• Instead of Light Brown Sugar: Dark brown sugar
• Instead of Egg: Egg substitute
• Instead of Vanilla Extract: Vanilla essence
• Instead of Semi‑Sweet Chocolate Bar: Extra chocolate chips (will not melt as much)

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Measuring Cups
• Measuring Spoons
• Spatula
• Cookie Scoop
• Parchment Paper
• Baking Sheet
• Oven
• Cooling Rack (optional)
• Knife and Cutting Board

Critical Steps — Do Not Skip

• Creaming butter and sugars until light and fluffy
• Chilling the dough for at least 1 hour
• Baking for the correct time (10‑12 minutes) without overbaking

Chef Tips from the Video

• For extra flavor, toast the chopped chocolate bar lightly in a dry pan before folding it in.
• Swap half the butter for melted coconut oil for a subtle coconut note.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months.

Room temperature: Can sit at room temperature in an airtight container for 3 days.

Make-Ahead Tips

• The dough can be chilled up to 24 hours for deeper flavor.
• Portioned dough balls freeze well; bake from frozen, adding 2‑3 extra minutes.