Ooey Gooey Cookies

These Ooey Gooey Cookies are the ultimate treat for chocolate lovers! With a crispy outside and a soft, chewy inside, they strike the perfect balance between texture and flavor. Loaded with both semi-sweet chocolate chunks and chips, plus a handful of crunchy pecans, these cookies are nothing short of irresistible. Whether you’re baking for a special occasion or just treating yourself, these cookies are guaranteed to be a hit.

Why You’ll Love This Recipe

There’s something magical about a cookie that’s crispy on the outside and gooey on the inside. These Ooey Gooey Cookies deliver exactly that! The combination of semi-sweet chocolate chunks, chips, and crunchy pecans creates a mouthwatering contrast of flavors and textures. The use of cold butter ensures the dough holds its shape, resulting in perfectly baked cookies that are both crispy and chewy. Plus, with the quick prep time and minimal baking, you’ll be enjoying fresh cookies in no time!

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

• 1 cup semi-sweet chocolate chunks

• 1 cup semi-sweet chocolate chips

• ¼ cup pecans, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 475°F (245°C).

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

3. Cut the cold butter into half-inch chunks and put it into another large mixing bowl. Add the egg and vanilla extract, then mix at medium speed until creamy and combined.

   TIP: Using cold butter ensures the dough stays firm before going into the oven. If the dough isn’t cold enough after prep, chill the baking sheet in the refrigerator for 30 minutes before baking.

4. Gradually add the dry ingredients, mixing between each addition.

5. Once combined, fold in the chocolate chunks, chocolate chips, and chopped pecans using a spatula or wooden spoon.

6. Take about 2 tablespoons of dough (or 1 tablespoon for smaller cookies) and shape it into balls.

7. Place the dough balls onto a parchment-lined baking sheet, spacing them 3 inches apart.

8. Bake the cookies for 6 minutes.

   TIP: The high oven temperature ensures the cookies are crispy on the outside while remaining gooey and soft on the inside.

9. Remove from the oven and allow the cookies to cool on the baking sheet.

Servings and Timing

• Prep Time: 5 minutes

• Cooking Time: 10 minutes

• Total Time: 15 minutes

• Servings: 9 cookies

Storage/Reheating

Store any leftover cookies in an airtight container at room temperature for up to 3 days. To keep them soft and chewy, you can microwave them for 10-15 seconds before serving. If you have more cookies than you can eat, you can freeze the dough before baking. Just shape the dough into balls, place them on a baking sheet, freeze until firm, and transfer them to a freezer-safe bag or container. When you’re ready to bake, just pop them in the oven and add a couple of extra minutes to the baking time.

FAQs

1. Can I use unsalted butter instead of salted butter?

Yes, you can use unsalted butter, but you may want to add a pinch of salt to the dough to maintain the balance of flavors.

2. Can I use all white sugar instead of a mix of white and brown sugar?

While brown sugar adds a bit of richness and moisture to the cookies, you can substitute all white sugar if needed. The cookies may be slightly less chewy but still delicious.

3. Can I use milk chocolate instead of semi-sweet chocolate?

Yes! You can substitute milk chocolate chips or chunks for the semi-sweet chocolate if you prefer a sweeter flavor.

4. Can I make these cookies without pecans?

Absolutely! You can omit the pecans if you’re not a fan of nuts or replace them with other add-ins like walnuts, almonds, or even dried fruit.

5. Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. Just cover it and refrigerate it for up to 24 hours before baking. Chilling the dough will also help the cookies hold their shape better.

6. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just fine! If you don’t have a mixer, you can also mix the dough by hand with a spatula, but it may take a little more effort.

7. Why is the oven temperature so high?

The high oven temperature ensures that the cookies bake quickly, making the outside crispy while keeping the center gooey and soft. This is key to the perfect “ooey gooey” texture!

8. How do I know when the cookies are done?

The cookies should be golden brown on the edges with a slightly soft center. They’ll continue to cook on the baking sheet once removed from the oven, so don’t worry if the center looks a little soft—this is what gives them that gooey texture.

9. Can I make these cookies smaller?

Yes, if you’d like smaller cookies, you can use 1 tablespoon of dough per cookie and reduce the baking time slightly (check around 4-5 minutes).

10. Can I freeze the baked cookies?

Yes, you can freeze the baked cookies! Allow them to cool completely, then place them in an airtight container or freezer bag. They’ll stay fresh in the freezer for up to 2 months. To enjoy, just thaw at room temperature or warm them up in the microwave.

Conclusion

These Ooey Gooey Cookies are the ultimate treat for any chocolate lover. With the perfect balance of crisp edges and gooey centers, they’re packed with chocolate and nuts for a deliciously indulgent dessert. Whether you’re baking for yourself or sharing with friends and family, these cookies are sure to become a favorite.

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