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Gooey chocolate chip cookies with golden crispy edges, thick soft centers, melty semi-sweet chocolate chips, and optional walnut pieces cooling on a parchment-lined baking sheet.

Thick and Gooey Chocolate Chip Cookies

Thick and Gooey Chocolate Chip Cookies Thick and gooey chocolate chip cookies with golden crispy edges, soft centers, melty semi-sweet chocolate chips, and optional walnuts. Cornstarch keeps these cookies tender, thick, and bakery-style. Thick and Gooey Chocolate Chip Cookies
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 5 minutes
32 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces semi-sweet chocolate chips
  • 1/2 cup walnut pieces optional

Equipment

  • mixing bowls
  • Hand mixer or stand mixer
  • Baking sheet
  • Parchment paper
  • Cookie scoop
  • Wire rack
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F and line a baking sheet with parchment paper.
  2. Cream softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  3. Beat in the egg and vanilla until smooth.
  4. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined.
  6. Fold in chocolate chips and walnuts, if using.
  7. Scoop large rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  8. Bake for 10 to 12 minutes, until the edges are golden and the centers still look slightly underdone.
  9. Let cookies cool on the pan for 5 minutes.
  10. Transfer to a wire rack and serve warm or cooled.

Notes

Bake closer to 10 minutes for extra gooey centers.
Bake closer to 12 minutes for more structure.
Do not overmix the dough after adding flour.
Chill dough for 30 minutes if your kitchen is warm.
Store cookies airtight for up to 4 days.