Best Gooey Chocolate Chip Cookies Recipes

GOOEY MARSHMALLOW-FILLED CHOCOLATE CHIP COOKIES

Steps:

• Position the racks in the upper and lower third of the oven and preheat to 375 degrees F. Line two rimmed baking sheets with parchment. (If you only have one baking sheet, let it cool completely between batches.)
• Place the butter in a small microwave-safe bowl, cover and microwave on medium power until melted, 1 to 2 minutes. (Alternatively melt in a small saucepan.) Cool slightly.
• Whisk the dark brown sugar, granulated sugar, eggs, melted butter and vanilla in a large bowl until smooth.
• Whisk the flour, baking soda and salt in a medium bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon, taking care not to overmix. Stir in the chocolate chips.
• Use an ice cream scoop or measuring spoon to scoop out portions of dough (each about 3 tablespoons or 2.2 ounces). Flatten each portion in the palm of your hand until it's about 1/4-inch thick. Place 1 marshmallow in the center of the flattened dough and form the dough around the marshmallow until it is completely covered. Roll into a uniform ball and place about 2 inches apart on the prepared baking sheets. Bake until the edges and top are just turning golden, but the center is still soft, 17 to 18 minutes.
• Let the cookies cool slightly on the baking sheets, about 5 minutes. Serve warm.

GOOEY DOUBLE CHOCOLATE CHIP FUDGE COOKIES

Steps:

• Place Butter and Sugar into a bowl and rub together with hands (always hands)
• Add egg yolk and caramel essence to the butter sugar mixture and mix together.
• Sift flour, double chocolate chips and fudge chunks then start mixing together until the mixture is lovely and smooth.
• Take two teaspoons or two tablespoons (depending on how big you want cookies to be) and place on a baking tray covered with non stick paper. Place in a preheated oven Gas Mark 5-6 for 10-15 minutes
• Once cookies are soft take them out straight away never leave in oven for a longer period as it will result in a cookie that is too hard to eat. Leave to cool on a cooling rack. Once Cookies Are Cool ENJOY !!!!!

GOOEY MARSHMALLOW CHOCOLATE CHIP CINNAMON COOKIES

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets.
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, one at a time then stir in the orange extract. Combine the flour, baking soda, salt and cinnamon; stir into the sugar mixture. Fold in the chocolate chips and frozen marshmallows. Drop dough by heaping spoonfuls onto the prepared cookie sheet.
• Bake for 20 to 22 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.

OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
• Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
• Add 2 eggs, one at a time, to creamed ingredients.
• Add vanilla. Mix well.
• Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
• Mix in chocolate chips.
• I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
• Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.

OOEY GOOEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix dry ingredients and set aside.
• Cream sugars, butter or margarine and vanilla. Beat in eggs and when smooth add dry ingredients.
• Next add the coconut followed by the marshmallows and finally the chips. They will break up the marshmallows with the beater action.
• Drop small scoop onto ungreased cookie sheets. Bake 10 minutes and remove from oven. Let sit on tray for several minutes to let the marshmallows dry. This will make it easier to get off the tray. Store in a tight-fitted container.

GOOEY VEGAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Cream together coconut oil, white sugar, and brown sugar in a bowl using an electric mixer. Gradually add applesauce and mix to combine. Blend in vanilla extract.
• Combine flour, cocoa powder, baking powder, and salt in a bowl. Gradually add flour mixture to the bowl with the coconut oil mixture and mix until batter is smooth. Fold in white chocolate chips.
• Roll dough out into 2-inch balls and place onto the prepared baking sheet.
• Bake cookies in the preheated oven until edges are crispy, about 12 minutes.

COMPLEX CHEWY GOOEY GOOD CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Whisk together cornstarch, flours, soda and salt.
• Melt the butter completely, but do not burn it, in the microwave or in a saucepan.
• Cream the butter extremely thoroughly with all three sugars. Cream until you can cream no more.
• Add egg and egg yolk, beat for an excessive time again.
• Add vanilla (yes, that really is a tablespoon) and milk, if using. Again, cream together thoroughly.
• Add flour mixture slowly, stirring together. Add more all-purpose flour if the dough is liquidy, but it shouldn't be as firm as a traditional cookie dough.
• Stir in chocolate chips.
• Chill for 2-4 hours or until quite firm.
• Drop by scant 1/4 cups or by a cookie dropper onto greased baking sheets, bake in your 375° oven for about 13-16 minutes, until done puffing and pale golden brown.
• Do yourself a favor and eat one warm.

GOOEY CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 180C, gas mark 4.
• Mix the butter, sugar, oats and flour with a wooden spoon; the mixture should be crumbly.
• Add the syrup and mix thoroughly. Add more syrup if the mixture does not bind well; the mixture should end up sticky but not wet.
• Stir in the chocolate chips.
• Roll a golf ball sized cookie sphere and place on the tray, then squash with the palm of your hand till about 1.5cm thick.
• Place the baking tray in the middle of the oven, and bake for 18 minutes or until golden brown.
• For variations, use sweets such as smarties (I have found that anything with caramel eg Rolos won't work as well). For double choc chip cookies, remove the oats and add 30g cocoa powder.

OOEY-GOOEY GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 350°. If you have one, lay down your Silpat on your baking sheet. If you don't, then you should buy one. But for now, line the baking sheet with parchment paper. Mix together all the gluten-free flours (remember to measure them accurately, since every ounce counts here), plus the baking powder and soda. Don't forget the salt! Set this bowl aside. Using the paddle attachment on your stand mixer, cream the butter, sugars, and hot chocolate powder together, briefly, until they are mixed well and starting to grow fluffy. (This should be about two minutes.) Add the eggs and gluten-free vanilla. Put in all of the flour mixture at once and stir briefly, until just mixed. Add the chocolate chunks, then chill the mixture in the refrigerator for at least fifteen minutes. For the right ooey-gooey consistency, plop large balls of dough, about half the size of the palm of your hand, onto the Silpat or parchment paper. Bake for about twelve to fourteen minutes, depending on your oven. When you remove the cookies, the tops will be ever-so-soft. Allow them to cool on a baking sheet for ten minutes before removing to a plate, or your mouth.

THICK-AND-GOOEY CHOCOLATE-CHIP COOKIES

Steps:

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or Silpat. Sift together the flour, baking powder, baking soda and salt.
• In a mixer fitted with a paddle, cream the butter and sugars until fluffy, 3 minutes. Add the eggs, one at a time, then the vanilla. Add the flour mixture all at once and blend until a dough forms. Fold in the chocolate and walnuts. Chill the dough for at least an hour.
• Roll 1/4 -cup lumps of dough into balls, then place on the baking sheet and flatten to 1/2 -inch-thick disks spaced 2 inches apart. Chill the dough between batches. Bake until the edges turn golden, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a baking rack.