Ooey Gooey Chewy Chocolate Chip Cookies Recipes

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OOEY GOOEY CHOCOLATE CHIP COOKIES



Ooey Gooey Chocolate Chip Cookies image

When my son was 4, he wanted a gooey chocolate chip cookie and he thought up these additions to a basic chocolate chip cookie. Vanishes around teenagers both big and small.

Provided by Judy Heard

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 48

Number Of Ingredients 12

2 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 pinch salt
¾ cup packed brown sugar
¾ cup white sugar
1 cup butter
1 teaspoon vanilla extract
2 eggs
2 cups semisweet chocolate chips
¼ cup flaked coconut
1 ½ cups miniature marshmallows

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix dry ingredients and set aside.
  • Cream sugars, butter or margarine and vanilla. Beat in eggs and when smooth add dry ingredients.
  • Next add the coconut followed by the marshmallows and finally the chips. They will break up the marshmallows with the beater action.
  • Drop small scoop onto ungreased cookie sheets. Bake 10 minutes and remove from oven. Let sit on tray for several minutes to let the marshmallows dry. This will make it easier to get off the tray. Store in a tight-fitted container.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 17.1 g, Cholesterol 17.9 mg, Fat 6.3 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 60.6 mg, Sugar 11.4 g

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

OOEY, GOOEY, CHEWY CHOCOLATE CHIP COOKIES



Ooey, Gooey, Chewy Chocolate Chip Cookies image

I have had so many requests for this recipe so I thought I'd better share. These cookies bake up fat and chewy with just the right amount of crisp! The quick oats give these cookies their incredible texture. And you would never guess there were oats anywhere in these cookies. I make these every Sunday night- a family tradition.

Provided by MaMas Apprentice

Categories     Drop Cookies

Time 18m

Yield 24 large cookies, 24 serving(s)

Number Of Ingredients 10

1 cup butter
1 cup brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla
2 3/4 cups flour
1/2 cup quick oats
3/4 teaspoon baking soda
3/4 teaspoon salt
12 ounces semi-sweet chocolate chips

Steps:

  • Cream butter and both sugars. (I like to cream them really well so I leave the mixer on while I do the next step.).
  • Mix all dry ingredients (flour, oats, baking soda and salt) in a separate small bowl.
  • Add 2 eggs, one at a time, to creamed ingredients.
  • Add vanilla. Mix well.
  • Add dry ingredients a little at a time until it's all well incorprated. (Mixture should be really thick and not real sticky. If too sticky, add extra flour 1 T. at a time until dry enough that you can pick up the dough and roll it without it sticking to your hands.).
  • Mix in chocolate chips.
  • I roll these into about golf ball sized balls and bake at 350 for 12-13 minutes. Take them out just as they are barely beginning to brown. The key is to not overbake these! Let them cool for 2 minutes on the cookie sheet and then transfer to wire rack.
  • Hint: If your cookies spread too much while baking, try putting the dough in the fridge for a while before baking up the next batch. If that doesn't work, add a bit more flour to it.

Nutrition Facts : Calories 261.1, Fat 12.6, SaturatedFat 7.5, Cholesterol 35.8, Sodium 190.1, Carbohydrate 36.5, Fiber 1.4, Sugar 23, Protein 2.9

OOEY GOOEY COOKIES



Ooey Gooey Cookies image

My daughter's favorite. I do not remember where I got this recipe but have been making them for years and they are always well received. One tip: when rolling the cookies into balls, coat your hands lightly with butter to keep the batter from sticking to you. Enjoy.

Provided by mkkpa

Categories     Dessert

Time 30m

Yield 24-36 cookies

Number Of Ingredients 5

1 (18 ounce) box butter recipe cake mix, golden
8 ounces cream cheese, softened
1/2 cup butter, softened
1 egg
1 teaspoon vanilla

Steps:

  • Mix all ingredients together.
  • Chill mixture for 1 hour.
  • Preheat oven to 350 degrees.
  • Roll dough into 1 inch balls and roll in powdered sugar.
  • Bake on greased cookie sheet (spaced 2 inches apart) for 10-15 minutes until light golden.
  • Cool on wire rack.
  • Enjoy.

Nutrition Facts : Calories 161.8, Fat 9.8, SaturatedFat 4.7, Cholesterol 28.8, Sodium 207.1, Carbohydrate 17.1, Fiber 0.2, Sugar 9.6, Protein 1.8

SOFT AND CHEWY VEGAN CHOCOLATE CHIP COOKIES



Soft and Chewy Vegan Chocolate Chip Cookies image

These super easy, one bowl, soft and chewy vegan chocolate chip cookies are out of this world delicious. Made in just twenty minutes with zero chill time, this simple recipe delivers the ooey, gooey, chocolatey cookie of your dreams.

Provided by Browned Butter Blondie

Categories     Cookies

Time 20m

Number Of Ingredients 10

3/4 cup all purpose flour
3/4 cup bread flour (can sub all purpose if you don't have bread flour)
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp kosher salt
3/4 cup plus 2 TBSP light brown sugar, packed (can sub coconut sugar if preferred)
1/4 cup coconut oil, melted and cooled (I use a refined coconut oil for a neutral scent and flavor)
5 1/2 TBSP almond milk
1 tsp vanilla
1 1/4 cups semi sweet or bittersweet chocolate chips (I use a combination of the two)

Steps:

  • Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flours, baking powder, baking soda and salt.
  • Add the brown sugar, melted coconut oil, almond milk, and vanilla. Use a spatula or wooden spoon to stir together until well combined. If dough seems too dry to scoop, add a tablespoon at a time of additional almond milk until the dough comes together. The dough should not be too wet but still hold together.
  • Add the chocolate chips and stir until incorporated.
  • Do not over mix.
  • Scoop cookie dough with a two tablespoon scoop and place on prepared cookie sheets two inches apart. Top each cookie with a few extra chocolate chips if desired.
  • Bake for 10-11 minutes until edges are golden brown but cookie is still slightly under baked in the center. The cookie will continue to bake on the pan once removed from the oven.
  • Remove the pan from the oven and firmly bang it down on the counter two times. This flattens the cookies a bit and creates those pools of melted chocolate.
  • Allow cookies to cool for 10 minutes on the cookie sheet before using a spatula to transfer to a cooling rack.

CHOCOLATE GOOEY BUTTER COOKIES



Chocolate Gooey Butter Cookies image

Turn chocolate cake mix into delicious, soft cookies that kids of all ages will love. These divine chocolate gooey butter cookies also call for vanilla, butter and cream cheese. Serve them dusted with powdered sugar.

Provided by Paula Deen

Categories     baking     christmas     classics     dessert     entertaining     kid friendly     potluck     sweets

Time 10m

Yield 2 dozen

Number Of Ingredients 6

1 teaspoon vanilla extract
for dusting confectioner's sugar
1 (18 oz) box moist chocolate cake mix
1 (8 oz) package room temperature cream cheese
1 egg
1 stick room temperature butter

Steps:

  • Preheat oven to 350 °F. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and gooey. Cool completely and sprinkle with more confectioner's sugar, if desired. Makes about 2 dozen cookies.

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