Published on
Review RecipeOoey Gooey Cookies
These cookies are just loaded with chocolatey goodness. Crisp on the outside and moist and chewy on the inside make a million-dollar combination.
Jump to Recipe
These ooey gooey cookies are pure indulgence—crackly on the outside, soft and melty inside, with just the right mix of sweetness and crunch. They’re quick, easy, and guaranteed to disappear fast.
Ooey Gooey Cookies Ingredients
Made with a mix of chocolate chips, chunks, and pecans, they’re warm, indulgent, and come together fast with simple ingredients you probably already have in your pantry.
What Makes These Cookies So Ooey Gooey? A combination of cream cheese and butter in the dough that adds moisture and creates that signature gooey center.
To make these cookies you’ll need:
- 1¼ cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon baking soda
- 6 tablespoons white sugar
- 6 tablespoons brown sugar
- ½ cup butter, salted and cold
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks
- 1 cup semi-sweet chocolate chips
- ¼ cup pecans
Tips For Making The Best Ooey Gooey Cookies Recipe
Watch the size of your dough balls – Using two tablespoons of dough (or one for smaller cookies) helps control thickness and ensures even baking. Keep sizes consistent so they cook evenly in that short six-minute blast.
The trick to this recipe is the super high heat – Your 475°F oven temp creates a quick crust while keeping the centers soft and melty. It’s what creates that irresistible contrast—crunchy edges with a gooey center.
Keep an eye on the cookies because they will burn quickly at the high temperature.
Cool on the pan – Letting them cool right on the baking sheet helps them finish setting without overbaking. They’ll firm up slightly while staying soft and fudgy in the middle.
Storage Instructions
Store these ooey gooey cookies in an airtight container at room temperature for up to five days. The cookies can be frozen for up to two months. Thaw at room temperature or microwave for 10–15 seconds to bring back the gooey center.
We love chocolate chip cookies around here and have so many cookie recipes that are variations on the classic. Check out our Tollhouse chocolate chip cookies and cream cheese chocolate chip cookies.
Even More Cookie Recipes
Ooey Gooey Cookies
These cookies are just loaded with chocolatey goodness. Crisp on the outside and moist and chewy on the inside make a million-dollar combination.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9 cookies
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 large egg
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks
- 1 cup semi-sweet chocolate chips
- ¼ cup pecans, chopped
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.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.
- 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 6 minutes. 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.
- Remove the cookies from the oven and allow to cool on the baking sheet.
Nutrition
Calories: 478kcal | Carbohydrates: 52g | Protein: 5g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 166mg | Potassium: 272mg | Fiber: 4g | Sugar: 30g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Sandy Kohn says
I would definitely add nuts. Everything tastes better with nuts!
Ruby Rhodes says
I would add pecans for sure. I don’t care for white chocolate but I would use milk chocolate chips.
KaKa says
These are delish! I substituted M&M’s for the semi-sweet chunks and they were great. I was nervous about the high oven temp but they baked perfectly crispy on outside, gooey inside!