Ooey Gooey Cookies

 

close up shot of Ooey Gooey Cookies stacked on top of each other
Ooey Gooey Cookies are rich bakery-style chocolate chip cookies. These yummy homemade cookies have crisp edges and a melty chocolate center.
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Table of Contents
  1. Ooey Gooey Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Ooey Gooey Cookies Recipe
  4. How to Serve
  5. Storage
  6. Frequently Asked Questions
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE

Ooey Gooey Cookies are completely irresistible. These cookies are bursting with chocolatey goodness in each gooey bite. With perfectly crisp edges and a melty chocolate center, these cookies hit the spot every time.

If you love rich bakery-style chocolate chip cookies, then you’ll flip for Ooey Gooey Chocolate Brownies, Double Chocolate Chip Cookies, and Chocolate Chip Pudding Cookies.

close up shot of Ooey Gooey Cookies stacked on top of each other

Ooey Gooey Cookies Ingredients

Ooey Gooey Cookies raw ingredients that are labeled

You will need:

  • 1 ¼ 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 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup pecans chopped
  • 1 cup semi-sweet chocolate chunks
  • 1 cup semi-sweet chocolate chips

Substitutions and Additions

Chocolate: You could substitute any type of baking chips you’d like – milk chocolate, white chocolate, peanut butter, or butterscotch. You could also replace the semi-sweet chunks with white chocolate chunks for a variety of chocolate flavors all in one. 

How to Make This Ooey Gooey Cookies Recipe

STEP ONE: Preheat the oven to 475°F.

STEP TWO: Add the flour, cornstarch, baking soda, white sugar, and brown sugar to a medium mixing bowl.

STEP THREE: 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.

PRO TIP: Using cold butter for this recipe will ensure the dough is nice and cold before going into the oven. If you find there’s been a delay in your prep work and the dough is not cold enough, then pop the baking sheet into the refrigerator for 30 minutes before baking.

egg and vanilla blended in a bowl

STEP FOUR: Add the dry ingredients in cup-fulls while mixing.

STEP FIVE: When combined, mix in the chocolate chunks, chips, and chopped pecans using a spatula or wooden spoon.

chocolate chip, chunks, and pecan mixed into the butter mixture in a bowl

STEP SIX: Take about 2 tablespoons of the dough and shape it into balls (1 tablespoon for a smaller cookie)

STEP SEVEN: Place onto a cookie sheet lined with parchment paper and space 3 inches apart.

STEP EIGHT: Bake the cookies for 9 to 10 minutes. If you’re making a smaller cookie, reduce the time to 6 to 7 minutes.

PRO TIP: The trick to this recipe is the super high heat. This allows the cookie to become slightly crunchy on the outside yet still super ooey gooey on the inside.

Ooey Gooey Cookies dough on a baking pan

STEP NINE: Remove the cookies from the oven and allow them to cool on the baking sheet.

How to Serve

Pour a large glass of cold milk or a cup of coffee to sip on with these Ooey Gooey Cookies. Add a  bowl of vanilla ice cream on the side, and you’ve got yourself the most delectable treat. 

Storage

ON THE COUNTER: Store these cookies in an airtight container at room temperature for up to 5 days. 

IN THE FREEZER: The cookies can be frozen for 3 to 4 weeks in a freezer-safe container or freezer bag. If you are stacking them, make sure there is parchment or wax paper between the cookies. 

MAKE AHEAD: The best way is to freeze the cookie dough and bake them the next time you want a sweet treat.

overhead shot of Ooey Gooey Cookies on a platter

Ooey Gooey Cookies are a perfect any time of year dessert. From enjoying them during a family movie night to giving them away for holidays, these Ooey Gooey Cookies are the ideal treat for all ages. Fresh, bakery-style, homemade cookies fill that sweet tooth craving.

Frequently Asked Questions

Are these cookies really baked at 475°F? 

The recipe is correct with a baking temperature of 475°F. This high heat is the secret to the crispy outside and soft, chewy inside.

Can I freeze these cookies? 

These ooey gooey cookies can be frozen in an airtight container for up to a month.

Do I have to chill the dough before baking? 

The only reason you need to chill the dough is if the prep work takes you a while. The cold butter is important to the success of this recipe and if it warms up too much, you can pop the dough in the freezer for 30 minutes to cool it down before baking.

More Recipes You’ll Love

close up shot of Ooey Gooey Cookies stacked on top of each other

Ooey Gooey Cookies

Ooey Gooey Cookies are rich bakery-style chocolate chip cookies. These yummy homemade cookies have crisp edges and a melty chocolate center.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Dessert
Cuisine American
Servings 9

Ingredients
  

  • 1 ¼ 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 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup pecans chopped
  • 1 cup semi-sweet chocolate chunks
  • 1 cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 475°F.
  • Add the flour, cornstarch, baking soda, white sugar, and brown sugar 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 the cookies for 9 to 10 minutes. If you’re making a smaller cookie, reduce the time to 6 to 7 minutes.
  • Remove the cookies from the oven and allow them to cool on the baking sheet.

Notes

  • Using cold butter for this recipe will ensure the dough is nice and cold before going into the oven. If you find there’s been a delay in your prep work and the dough is not cold enough, then pop the baking sheet into the refrigerator for 30 minutes before baking.
  • The trick to this recipe is the super high heat. This allows the cookie to become slightly crunchy on the outside yet still super ooey gooey on the inside.

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