Rockstar Chocolate Chip Cookies – Bakery-Style with a Gooey Center
Okay, so let’s talk about the ultimate comfort cookie…
You know those times you get a real craving for chocolate chip cookies—the kind that just begs for a gooey, almost underbaked center and crispy, wrinkly edges? That’s me, usually around 10pm when I’m sleepily reassuring myself that “just one more episode” means only one more cookie, too (it never does). I first made these for a trivia night with friends, and let’s just say, the cookies got more questions than the quiz. And no, I can’t explain why, but making these in a messy kitchen with music blasting absolutely improves their flavor. Science probably can’t prove that, but I’ll stand by it.
Why I Keep Coming Back to This Recipe
I make these Rockstar Chocolate Chip Cookies honestly whenever I want to bribe my kiddos to tidy their rooms or when I’ve had a week full of “meh” dinners. My family goes absolutely mad for them (and honestly, so does my neighbor who kinda keeps track of when I bake—I’ve caught her sniffing out the window, ha!). Sometimes, I just need to bake something that makes the kitchen smell like a real home, not just a leftover pizza zone. The best part? That gooey middle—yep, the kind that’ll have you sneaking bites before they’ve even cooled. Oh, and if your dough looks way too soft, don’t stress—I used to overthink this and ended up with hockey pucks.
Here’s What You’ll Need (With a Few Wildcards)
- 2 1/4 cups (roughly 270g) all-purpose flour (sometimes I sneak in a third whole wheat; nobody ever notices—but you didn’t hear it from me)
- 1 teaspoon baking soda (I ran out once and doubled up on the baking powder, and well, they were different)
- 1/2 teaspoon flaky salt + a tiny pinch for sprinkling (Maldon is fancy, but table salt’s fine if that’s all you’ve got)
- 1 cup (225g) unsalted butter, room temp; but hey, if you forget to soften it, 20 seconds in the microwave works (sorta)
- 3/4 cup (150g) brown sugar, packed (dark or light, whatever is rattling around in the cupboard)
- 1/2 cup (100g) granulated sugar
- 2 big eggs (medium works; if you accidentally use jumbo, just skip a splash of milk)
- 1 tablespoon vanilla extract (I use double if I’m feeling wild or tired)
- 2 cups chocolate chips or chopped chocolate (mix semisweet with dark, or honestly, whatever half-bitten bars you find in the pantry)
- Optional: a handful of chopped walnuts or pecans (my gran swore by walnuts; my kids pick them out, so you do you)
How I Actually Make These (Imperfectly Perfect)
- Preheat your oven to 350°F (180°C), unless you forgot and then just wait a few minutes. Line those baking trays with parchment if you’ve got it; foil if not, but expect the bottoms a bit crisper. (I always forget this step and end up with sticky cookies.)
- Mix the butter and both sugars together with a hand mixer, or just a big spoon if your arm’s feeling ambitious. (I’ve broken a spatula on this part. Worth it, though.) Should look creamy, kinda like buttercream—if it doesn’t, no stress, it’ll still bake up okay. This is usually when I sneak a taste.
- Drop in the eggs, and add vanilla. Beat again until it’s, well, pretty smooth (If it looks lumpy, it’s honestly fine… I tell myself that every time.)
- Toss together flour, baking soda, and salt in a separate bowl. Add this dry blend little by little to the wet stuff, unless you like a flour cloud exploding in your kitchen (I’ve got the t-shirts to prove it.)
- Now the best part: fold in all the chocolate chips (or chunks, or both). Add nuts if you’re feeling nostalgic or just want people to say, “Ooh, is that walnut?”
- Cover the dough and let it chill for at least half an hour. Or don’t. But honestly, that gooey center is magic if you chill it.
- Scoop out dough balls, about 3 tablespoons each (or use two spoons, and make ’em gigantic—life’s short). Place on the baking tray with good space between, unless you *love* a cookie blob.
- Bake 12–14 minutes until the edges start looking golden but the centre’s still soft and wobbly. Don’t overdo it—seriously, underbaked here is not a mistake.
- Let these cool (for at least 10 minutes… unless you like burning your tongue; I never wait that long, so…)
- Sprinkle a pinch of flaky salt on top while they’re still warm. (I forget half the time, but it’s a chef’s kiss when I remember.)
Notes That Came Straight From My Kitchen Mess
- If your dough feels way too sticky, pop it in the fridge. (Or actually, I find it works better if you just add a tablespoon more flour instead.)
- Browning your butter is a cool trick, but honestly, it adds extra washing up. Tastes amazing though.
- Sometimes my cookies come out huge and spread everywhere. If yours do too, it’s probably the butter being too warm. No biggie—just call them “rustic.”
Cookie Experiments (Some Genius, One Fail)
- Try salted caramel chips instead of chocolate; it’s wild but GOOD.
- Add a teaspoon of espresso powder—makes the chocolate pop (but skip it for kids unless you want zoomies).
- Once tried with coconut flour. It was…something. Can’t recommend. Maybe just stick to classic flour.
Fancy Gear? Or a Bit of Kitchen MacGyver
- A stand mixer makes things super quick, but I honestly use my old wooden spoon nine times out of ten.
- No parchment? Butter up that tray, just expect a bit more scrubbing (good deterrent to over-bake). Or I’ve even baked on the back of a tray in a pinch.
How Long Do These Last? (Hint: Not in My House)
Stored in a tin or airtight box, they could last four days, but honestly, by day two there’s only a few crumbs left here. If you wanna freeze the dough, scoop in balls first and freeze them raw. Then bake straight from the freezer (give ’em an extra 2 minutes in the oven).
How I Like to Eat These (And Other Wacky Suggestions)
Obviously they’re incredible still warm with vanilla ice cream melting over. But my kids will dunk them in hot chocolate year-round. If there’s a family movie night, I’ll toss a handful in a bowl and zap them in the microwave for 10 seconds. I once served them with strawberries—bit odd, but better than you’d expect.
True School Pro Tips (From My Own Oopsies)
- I once tried rushing the chilling step; big mistake, they end up super flat. Just chill the dough (pun intended?).
- Don’t overmix after adding the flour! Trust me, it turns out tough, like chewing on a bumper.
- If you think they’re too soft out of the oven, they actually firm up a fair bit while cooling. Don’t judge them too soon!
Cookie Questions I Actually Get Asked
- Do I really need to chill the dough?
Pretty much, yeah, unless you like pancakes instead of cookies. But, hey, I’ve skipped it, and they still tasted good—just, well, flatter. - Can I double this recipe?
Absolutely! Actually, I tend to think it works even better when you make a giant batch (something about not double-counting the vanilla, ha!) - Why are my cookies coming out cakey?
Could be overmixed, or maybe you added a splash too much flour. It happens! I kinda like them a bit more soft and chewy, though. - Can I use vegan butter?
Yep, it works. They might spread a little more, but honestly still delicious. Check out Nora Cooks for a great plant-based version if you want to go all-in vegan. - What if I don’t have chocolate chips?
Break up a bar, use M&Ms, raisins, mini marshmallows (or all three). It might not win any baking awards, but it will absolutely disappear from the plate. - For a slightly different (but oh-so good) take on bakery cookies, check Sally’s Baking Addiction’s Bakery-Style Chocolate Chip Cookies. I learned a few neat tricks from her—especially on the gooey middle trick!
Okay, enough chit-chat, go on and bake. And then, let’s circle back—is it possible to eat just one? Because if you can, I think you’re some kind of wizard. (Oh, and if you do manage to make them last two days, do tell me your secret. I’m all ears.)
Ingredients
- 2 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chunks
Instructions
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1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
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3Beat in the eggs one at a time, then stir in the vanilla extract.
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4In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
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5Fold in the chocolate chunks. Scoop large balls of dough onto prepared baking sheets, leaving enough space between each.
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6Bake for 12 minutes, or until the edges are golden but centers are still soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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