Gooey Chocolate Chunk Cookies. There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. Chocolate chip cookies are drop cookies (formed by dropping spoonfuls of dough onto a baking sheet) made with chocolate chips or morsels.
A twist on chocolate chip cookies using syrup to make them extra gooey and chewy with a crispy outside, for the perfect cookie!
A really easy recipe, with opportunities for plenty of your own variations too!
This style of ultra-thick chocolate chip cookie, popularized by the NYC bakery Levain, requires a dough with less sugar than flour, and more chocolate chips than sugar.
You can cook Gooey Chocolate Chunk Cookies using 10 ingredients and 9 steps. Here is how you cook it.
Ingredients of Gooey Chocolate Chunk Cookies
- You need 250 g of Plain Flour.
- You need 150 g of Soft Brown Sugar.
- It's 100 g of Caster Sugar.
- It's 170 g of Salted Butter.
- It's 1/2 tsp of Bicarbonate of Soda.
- You need 1 of Egg.
- It's 1 of Egg Yolk.
- You need of Chocolate Chunks.
- You need 1/4 tsp of Salt.
- You need 1 tsp of Vanilla Essence.
These ratios keep the cookies thick, not cakey, with a flavor defined by the chocolate itself, so be sure to use the best-quality chips you can find! Ooey, Gooey, Chewy Chocolate Chip Cookies. I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp!
Gooey Chocolate Chunk Cookies step by step
- Preheat the oven to 170°c/ Gas Mark 3. Grease or line a tray with parchment paper..
- Sift the Plain Flour into a bowl. Add Bicarbonate of Soda and Salt and set aside..
- Cream together the Butter, Brown sugar and Caster sugar until well blended..
- Beat in the vanilla, egg and egg yolk until light and creamy..
- Mix in the sifted ingredients until just blended..
- Stir in the chocolate chips by hand using a wooden spoon..
- Using your hands, roll the dough into Ping Pong size balls, placing them on the tray roughly 8cm apart. DO NOT FLATTEN THE DOUGH..
- Bake for 15 minutes in the preheated oven, or until the edges are lightly toasted. Take them out before you think they're almost fully cooked..
- Cool on baking trays for a few minutes before transferring to wire racks to cool completely..
The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. Everytime I make chocolate chip cookies they look all distorted… But, most times I try to sub. the sugar with natural sweeteners or butter with apple sauce, maybe that's why… I'm a chocolate chip cookie fan! Melted butter, more brown sugar than white sugar, and an extra egg yolk guarantee the chewiest chocolate chip cookie texture. Big chocolate chunks promise chocolate in every single bite.