Last updated on
Ooey Gooey Cookies
These rich bakery-style chocolate chip cookies are bursting with chocolate goodness. Ooey gooey cookies have a perfectly crispy outside and melty chocolate inside.
Jump to RecipeTable of Contents
Soft and sweet, Ooey Gooey Cookies are bursting with chocolate goodness. These decadent chocolate chip cookies have a perfectly crispy outside and melty chocolate inside.
MORE RECIPES: Ooey Gooey Dessert Recipes | Cake Mix Cookies | Almond Joy Cookies
Ooey Gooey Cookies
Chewy bites of deliciousness, full of melted chocolate chips, these rich chocolate chip cookies turn out perfect every time. Use this recipe to make large bakery-style cookies, or you can make smaller, more traditionally sized homemade cookies.
Cookies are a favorite dessert any time of the year. These ooey gooey cookies would make a great choice for a plate of Christmas cookies, to take to a cookie exchange, or to enjoy curled up on the couch with your family.
Fresh homemade cookies are guaranteed to hit the spot when you’ve got a sweet tooth. Pour a big glass of milk or a cup of coffee to enjoy with these rich, decadent cookies. You could even enjoy your big, soft cookie with a bowl of vanilla ice cream.
Ooey Gooey Cookies Ingredients
- Flour - all-purpose flour
- Cornstarch
- Baking soda
- Sugar - white sugar
- Sugar - brown sugar
- Butter - salted butter, cold
- Egg
- Vanilla
- Pecans - chopped
- Chocolate - semi-sweet chocolate chunks
- Chocolate - semi-sweet chocolate chips
The trick to this crunchy on the outside, gooey on the inside recipe is the super high heat. When you take the cookie sheet out from the oven, keep the cookies on the cookie sheet as they cool down, this will allow them to continue to cook a little longer.
The cookie dough must be cold before going into the oven. While many cookie recipes use room temperature butter, this recipe calls for cold butter to help keep the cookie dough nice and cold. If your dough happens to get too warm, pop the baking sheet with the cookie dough into the refrigerator for 30 minutes before baking.
Prefer milk chocolate or dark chocolate? You could substitute any type of baking chips you’d like, even white chocolate, peanut butter, or butterscotch. When it’s time to scoop the cookie dough, using a medium cookie scoop will give you uniform 2 tablespoon dough balls for the larger bakery-style cookie size.
How to Make Ooey Gooey Cookies
FIRST STEP: Preheat the oven to 475°F.
SECOND STEP: Add the dry ingredients (flour, cornstarch, baking soda, and both sugars) to a medium mixing bowl.
THIRD STEP: Cut the butter into half-inch chunks and put it into another large mixing bowl. Add the egg and vanilla and mix at medium speed until totally creamy and combined.
FOURTH STEP: Add the dry ingredients in cup fulls while mixing.
FIFTH STEP: When combined, mix in the chocolate chunks, chips, and chopped pecans using a spatula or wooden spoon.
SIXTH STEP: Take about 2 tablespoons of the dough and shape it into balls (1 tablespoon for a smaller cookie).
SEVENTH STEP: Place onto a cookie sheet lined with parchment paper and space 3 inches apart.
EIGHTH STEP: Bake for 9-10 minutes. If you’re making a smaller cookie, reduce the time to 6-7 mins.
NINTH STEP: Remove from the oven and allow to cool on the baking sheet.
Can I freeze ooey gooey cookies?
Cookies can be frozen in a freezer-safe container for up to a month. If you are stacking your cookies make sure there is parchment or wax paper between the cookies. Cookie dough can also be frozen until you are ready to bake fresh homemade cookies.
Does the cookie dough need to be chilled?
Using cold butter keeps the cookie dough cool. If it warms up too much you can place the baking sheet with the cookie dough in the fridge for 30 minutes to cool it down before baking.
Are these cookies baked at 475 degrees?
The super high heat is the key to this recipe, creating the crispy outside and soft, chewy inside.
Can I use a different kind of chocolate?
You could substitute any type of baking chips you’d like, including milk chocolate, white chocolate, peanut butter, or butterscotch.
How to Store Ooey Gooey Cookies
ON THE COUNTER: Ooey gooey cookies can be stored in an airtight container at room temperature for up to 5 days.
IN THE FREEZER: Leftover cookies can be frozen in a freezer-safe container for 3-4 weeks. If you are stacking the cookies to freeze them, make sure there is parchment or wax paper between the cookies. Cookie dough can also be frozen. Defrost in the refrigerator before serving. Cookie dough can also be frozen.
Ooey Gooey Cookies
These rich bakery-style chocolate chip cookies are bursting with chocolate goodness. Ooey gooey cookies have a perfectly crispy outside and melty chocolate inside.
Prep Time 5 minutes
Cook Time 10 minutes
Servings 9 yields
Ingredients
- 1¼ cups all-purpose flour spooned and leveled
- 3 tablespoons cornstarch
- ½ teaspoon baking soda
- 6 tablespoons white sugar
- 6 tablespoons brown sugar
- ½ cup salted butter, cold
- 1 egg large
- ½ teaspoon vanilla
- ¼ cup chopped pecans
- 1 cup semi-sweet chocolate chunks
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 475°F.
- Add the dry ingredients (flour, cornstarch, baking soda, and both sugars) to a medium mixing bowl.
- Cut the butter into half-inch chunks and put it into another large mixing bowl. Add the egg and vanilla and mix at medium speed until totally creamy and combined.
- Add the dry ingredients in cup fulls while mixing.
- When combined, mix in the chocolate chunks, chips, and chopped pecans using a spatula or wooden spoon.
- Take about 2 tablespoons of the dough and shape it into balls (1 tablespoon for a smaller cookie).
- Place onto a cookie sheet lined with parchment paper and space 3 inches apart.
- Bake for 9-10 minutes. If you’re making a smaller cookie, reduce the time to 6-7 mins.
- Remove from the oven and allow to cool on the baking sheet.
Nutrition
Calories: 482kcal | Carbohydrates: 53g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 165mg | Potassium: 276mg | Fiber: 4g | Sugar: 30g | Vitamin A: 363IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @bestblogrecipes
Leave a Comment