Chewy, gooey cookie recipe. 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. Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets.

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. I have had so many requests for this recipe so I thought I'd better share. You can cook Chewy, gooey cookie recipe using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chewy, gooey cookie recipe

Prepare 1/2 cup of caster sugar.
You need 3/4 cup of brown sugar.
It's 1/2 cup of melted butter.
Prepare 1 of egg.
Prepare 1 1/4 cups of flour.
You need 1/4 tsp of salt.
Prepare 1/2 tsp of vanilla extract.
It's 220 g of chocolate.

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.

Chewy, gooey cookie recipe step by step

Mix together sugars and butter.
Whisk the egg is a separate bowl and add it in slowly.
Add salt and vanilla.
Add flour and chocolate.
Let sit in the fridge for 1 hour.
Divide into balls and put them onto a baking tray and squash them down.
Cool for 10-15 minutes depending on how gooey you like the cookies.

I like to use a spring-release cookie scoop. Slide the parchment paper (with the cookies) onto wire racks. In a bowl, mix together the melted butter, brown sugar and white sugar thoroughly. Beat in the vanilla, egg, and egg yolk until light and creamy. The perfect balance between sweet and buttery, this chewy sugar cookie recipe is a classic.