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Ooey Gooey Cookies

close up shot of ooey gooey cookies showing it's inside gooey chocolate layer
These cookies are just loaded with chocolatey goodness. Crisp on the outside and moist and chewy on the inside make a million-dollar combination.
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Table of Contents
  1. OOEY GOOEY COOKIES INGREDIENTS
  2. HOW TO MAKE THIS OOEY GOOEY COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

These ooey gooey cookies are oozing with rich chocolate surrounded by a soft and chewy cookie. They are baked to golden brown perfection, creating a chocolate chip cookie lover’s dream come true. 

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, cream cheese chocolate chip cookies, oatmeal chocolate chunk cookies, and double chocolate chip cookies.


MORE COOKIES RECIPES:
DoubleTree Cookies | Neiman Marcus Cookies


OOEY GOOEY COOKIES INGREDIENTS

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 butter, salted and 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.

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HOW TO MAKE THIS OOEY GOOEY COOKIES RECIPE

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

STEP TWO: 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 with an electric mixer or stand mixer until totally creamy and combined. Add the dry ingredients to the large bowl in cup fulls while mixing. 

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 pan into the refrigerator to chill dough for 30 minutes before baking.

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

STEP FOUR: Take about 2 tablespoons of the chilled dough and shape it into balls in the palms of your hands or using a cookie scoop (1 tablespoon for a smaller cookie). Place onto a cookie sheet lined with parchment paper and space balls of dough 3 inches apart.

PRO TIP: Using a medium cookie scoop would give you uniform 2 tablespoon dough balls (a small scoop would work for 1 tablespoon balls).

STEP FIVE: Bake for 9 to 10 minutes in an oven preheated to 475°F. If you’re making a smaller cookie, reduce the time to 6 to 7 mins.

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

STEP SIX: Remove the cookies from the oven and allow to cool a couple minutes on the baking sheet before transferring to a cooling rack.

PRO TIP: When you take the cookie sheet out from the oven, allow the cookies to remain on the cookie sheet for an extra few minutes before transferring to a wire rack, they will continue to cook a little bit longer as they cool down.

HOW TO SERVE

Cookies are delicious any time of year and are best served with a drink on the side. Whether a glass of milk, a cup of tea, a latte or a glass of iced tea, raspberry iced tea, sweet peach iced tea, or southern strawberry sweet tea, you can’t go wrong beside these ooey gooey chocolate chip cookies.

These chewy cookies would also be a fantastic choice for Christmas cookies to make for cookie exchanges. Or make them for your sweetheart on Valentine’s Day.

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.

Bursting with chocolate and so decadent, these are the best ooey gooey chocolate chip cookies around, and they will be a huge hit and easily declared a winner. The crunch outside reveals a soft and sweet inside when you take a bite that will have you wanting another!

FAQ

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 awhile. 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

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close up shot of ooey gooey cookies showing it's inside gooey chocolate layer

Ooey Gooey Cookies

5 from 1 vote
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
  

  • 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.
    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 9 to 10 minutes. If you’re making a smaller cookie, reduce the time to 6 to 7 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.

Notes

Inspiration From: https://thebestblogrecipes.com/5-minute-million-dollar-dip/

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
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Proudly Prepared by the Spaceships Kitchen

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