Can I freeze the cookie dough?

Absolutely! In fact, I always keep some in my freezer for last-minute cravings. Just scoop the dough into balls, freeze them on a baking sheet until solid (about 2 hours), then transfer to a freezer bag. They'll keep for up to 3 months. When you're ready to bake, no need to thaw - just add 1-2 extra minutes to the baking time.

Why do my cookies spread too much?

This usually happens when the butter is too soft or the dough is too warm. Make sure your butter is just softened (not melted!) and try chilling the dough for 30 minutes before baking. Also, check your oven temperature - if it's running low, the cookies will spread before they set. A little spreading is good, but if they're turning into flat pancakes, these tips should help!

Can I use margarine instead of butter?

I don't recommend it if you want that classic gooey texture. Butter has a different water content and melting point that gives cookies their perfect structure. Margarine can make them greasy or cause them to spread too much. That said, in a pinch, I've used half butter and half margarine with decent results - but the all-butter version is always better!

How do I know when they're done baking?

The edges should be golden brown and set, while the centers still look slightly underdone. They'll continue cooking on the hot baking sheet after you take them out. I like to do the "finger test" - gently press the edge; it should feel firm but the center should still give slightly. Remember, they firm up as they cool!

Can I make these cookies without a mixer?

You bet! I've made them many times with just a wooden spoon and some elbow grease. It takes a bit more effort to cream the butter and sugars properly, but it absolutely works. Just make sure everything is well incorporated at each step. Bonus: You'll burn off some calories before eating the cookies!

48 Irresistible Gooey Chocolate Chip Cookies You’ll Crave

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Deliciously gooey chocolate chip cookies that are soft in the center and crispy on the edges. Perfect for any occasion!

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups chocolate chips

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Instructions

Preheat your oven to 375°F (190°C).
In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients and mix well.
Fold in the chocolate chips.
Drop rounded tablespoons of dough onto ungreased baking sheets.
Bake for 9 to 11 minutes or until golden brown.
Let cool on baking sheets for 2 minutes before transferring to wire racks.

Notes

For extra gooey cookies, slightly underbake them.
Store in an airtight container to keep them fresh.
You can add nuts or other mix-ins if desired.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 100mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg

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