Gooey Chocolate Chip Cookie Recipe

Chocolate Chip Cookie Ingredients
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Everybody needs a solid chocolate chip cookie recipe on-hand. After looking through a few different cookie recipes around the internet and some experimenting, I arrived at this. The cookie yield from this is about 40, crispy on the outside, and gooey on the inside. No nuts, pretty straightforward, and you probably have most of the ingredients in your pantry to make some right now.

Click Here For Recipe Only (no pics)

This takes about 2 hours total if you want to make all the cookies, or, if you only do 1 sheet of them it’s a little over an hour. The big thing that ends up taking so much time is how long you decide to leave the dough in the fridge. This recipe calls for putting the dough in the fridge for an hour, but, half an hour should work to get the desired effect from chilling before baking.

What You Will Need

What It IsNameWhere To Find
Cookware3 Bowls, at least 1 glassAmazon
CookwareMixing spatulaAmazon
CookwareSlotted spatulaAmazon
CookwareMeasuring spoonsAmazon
CookwareButter KnifeAmazon
CookwareMeasuring cupsAmazon
BakewareBaking SheetAmazon
BakewareCooling RackAmazon
BakewareParchment PaperAmazon
Ingredient1 cup softened butter (2 sticks)Store
Ingredient2 cups white sugarAmazon
Ingredient2 eggsStore
Ingredient2 teaspoons vanilla extractAmazon
Ingredient1/2 teaspoon saltAmazon
Ingredient3 cups all-purpose flowerStore
Ingredient2 Cups Toll House Semi-Sweet Chocolate ChipsAmazon

Let’s Make It!

sticks of butter for cookie recipe
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Start off by grabbing enough butter for 1 cup. Normally that’s two sticks, but a good cookie needs a healthy amount butter.

stick of butter and bowl for cookie recipe
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Start with one of the sticks.

stick of butter in a bowl
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Unwrap and throw it in the bowl. Or stand it straight up, whatever works for you. Alternatively, you can take the butter sticks out earlier and let them get soft to room temperature instead of doing the microwave method. It didn’t seem like this affected the cookie negatively in any way.

15 seconds on microwave
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The first time I only did 15 seconds and that wasn’t quite enough.
butter in microwave for cookie recipe
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Thirty seconds is a good amount of time to melt the butter without turning it into molten butter.

spoon with butter
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Use a slightly larger spoon for mixing the butter around. The butter pictured was at 15 seconds, not quite softened enough.

melting butter
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Second try with melting the first stick of butter. 25 more seconds took care of the first one.

melted butter
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As I said, it doesn’t need to be super melted.

melted butter
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Mix that around until it’s nice and creamy butter goop.

melted butter in bowl
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Once the first stick looks like the butter in the bowl above, dump it into one of your mixing bowls. If your mixing bowls are different sizes like ours, use the smaller one.

pouring melted butter into a bowl
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Looks a little like scrambled eggs.
stick of butter
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Grab the second stick of butter.

butter in bowl for cookie recipe
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Do the same thing as the first stick, but go with 25 to 35 seconds this time on the microwave.

butter in microwave
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I’m not sure if that spaceship looking thing in the top of our microwave just appeared there or if someone bought it, but its there.

This second stick got zapped twice in the microwave, so you’re probably best starting with 35 seconds.

mixing butter in a bowl
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Grab the spoon and mix that stick around, too.

pouring butter
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Pour that in with the rest of the butter.

sugar
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Grab the sugar and the 1 cup measuring cup.

pouring sugar
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Pour the first cup of sugar into the butter mix.

dumping sugar
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Then pour the second cup of sugar in there. Mmmm..sugar cookie.

mixing butter and sugar
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Mix all that around really well.

mixing sugar and butter for cookie recipe
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It should look like the above consistency when you’re finished.

eggs
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Get the eggs.

egg
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Take the first egg. Also, this is the reason you’re not supposed to eat raw cookie dough.

egg yolk in bowl for cookie recipe
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Crack the first egg into the bowl.

mixing bowl
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Mix the egg in until you can’t really see it anymore.

cracking an egg
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Crack the second egg on the counter or somewhere suitable for egg cracking.

mixing egg
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Mix that second one around a few times with the spatula.

mixing bowl
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It should look a bit like apple sauce once it’s done being mixed together.

vanilla extract
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Now, grab the vanilla extract.

vanilla extract in mix
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You need 1 teaspoons of this in the recipe.

teaspoon of vanilla extract
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Pour in the first teaspoon of vanilla extract.

vanilla extract for cookie recipe
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Then pour that one in there.
mixing bowl
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Then mix that around a little bit. At this point it’s really going full cookie dough.

mixing bowl
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As tempting as it is to just eat some right now, please don’t.

bowl and measuring spoons
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Grab the butter bowl and tsp measuring spoon.

Make sure it’s been cleaned out first, though.

teaspoon of water
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Put 2 teaspoons of water in the bowl.

20 seconds microwave
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Throw the water in the microwave for about 20 seconds on high heat.

baking soda and teaspoon
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Grab the baking soda for this one. Can’t make a cookie without baking soda!

1 teaspoon baking soda
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Measure out 1 teaspoon of baking soda and dissolve it into the hot water.

dissolving baking soda in hot water
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Don’t be afraid of shaking the bowl around a little.

pouring into bowl
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Once it’s dissolved, pour the water and baking soda in with the wet mix.

baking soda mix
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Looks a little like someone sneezed milk in there. Mix the baking powder around until it’s all together with everything else.

salt
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Next, grab some salt.

teaspoon of salt in cookie dough
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Drop a teaspoon of salt into the wet mix.

mixing salt
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Mix the salt around in there.

bowl
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Go and find a second bowl.

flour
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Then grab your bag of all-purpose flour.

cup of flour
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Scoop one cup of flour into the empty bowl.

1 cup of flour for cookie dough
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Then toss the second cup of flour in there. Noticing any trends here?

flour in bowl
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Smooth out the flour and get the other bowl of wet mix.

pouring mix
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Pour the wet cookie dough-ish mix into the dry and use the spatula where it’s needed to scrape the bowl.

pouring mixture
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Layer it in there.
mixing dough
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Mix it around and try not to let too much flower spray out the sides of the bowl. Realistically, you’ll probably need to get your hands in there and sort of mix/kneed the dough around yourself since the spatula won’t quite be able to get the job done.

toll house morsels
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Next, grab the heart of every cookie: the chocolate chips.

cup of chocolate chips
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Measure out one cup of chocolate chips and pour them in.

mixing cookie dough
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Mix the chocolate chips into the cookie dough until they get evenly distributed.

cookie dough mix
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After you get the cookie dough and chocolate thoroughly mixed together, you’ll be adding a few more chocolate chips.

cookie dough mix
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Pour in the second cup of chocolate chips into the mix.

cookie dough mix
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Mix the second round of chocolate chips into the cookie dough.

Cookie dough
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After mixing it around thoroughly, cover the bowl with some cling wrap.

cookie dough in refrigerator
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Put the covered cookie dough in the refrigerator for 1 hour. Now we play the waiting game.

cold cookie dough
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About 10 minutes before the cookie dough is ready to come out of the fridge, preheat the oven to 375 degrees F. Once it’s been about an hour (if you’re in a hurry, half an hour will cut it) pull the cookie dough out and set it on the counter.

parchment paper on a baking sheet
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Parchment paper works great, or, just use a non-greased baking pan and lay out about 9 balls of the cookie dough with a tablespoon.

cookie dough recipe
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It will be a little bit tough to scoop at the beginning (since it’s hardened up by now). An ice cream scoop would also be great for this.

cookie dough on a tray
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Space them out appropriately, too, so they can have room to expand a bit.

Bake your cookies for 12 minutes at 375 degrees Fahrenheit.

cookie
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They should come out looking something like the ones pictured above.

cookie dough in fridge
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Put the bowl of dough back in the refrigerator in-between cookie batches to keep it cool.

Cookie plate
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Let them sit on the rack or your cookie plate for at least 5 minutes before letting anyone dig in. The gooey center may or may not have given me borderline third degree burns when I didn’t let the very first one that came out cool.

cookie on a plate
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Find some milk and enjoy!

cookie plate
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cookie plate with a lot of cookies on it
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chocolate chip cookie stack
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up close picture of cookie
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cookie up close shot
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The Recipe – About 2 hours for all the cookies

Soften butter and mix 1 cup of it together with 2 cups white sugar.
Beat in 1 egg at a time, mix it really well before the 2nd egg.
Stir in 1 teaspoons of vanilla extract.
In a separate bowl, dissolve 1 teaspoon of baking soda in 2 teaspoons of hot water. Then, add that to the sugar/butter mixture.
In another bowl (or in the butter one) pour 3 cups of all-purpose flour in there.
Mix the flour and other mixture together. It’ll probably take both hands if you don’t have a Kitchen Aid with a dough hook.
Mix in the chocolate chips, then put them in the refrigerator for an hour.
Preheat oven to 375 and bake 9 cookies at a time on parchment paper for 12 minutes, let them cool for 5 minutes before eating after they come out.

Enjoy!