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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soft, gooey, chocolate-loaded cookies that melt in your mouth. These are the kind of cookies you make once and then crave forever. Crispy edges, soft centers, and pools of melted chocolate in every bite. Save this for your next baking day!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Mix all the ingredients together until well combined.
Chill the dough for 30 minutes in the fridge.
Roll the dough into 2-inch balls and place them on a baking sheet.
Bake at 350°F for 12 minutes or until the edges are slightly golden.
Let the cookies cool slightly before enjoying.
Chilling the dough helps the cookies maintain their shape and enhances the flavor.
Use high-quality chocolate for the best results.
For extra gooeyness, press a few chocolate chips or chunks on top of the dough balls before baking.
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce or omit any additional salt in the recipe.
Can I substitute the semi-sweet chocolate bar with more chocolate chips?
Yes, you can use additional chocolate chips instead of the semi-sweet chocolate bar.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days.
Can I freeze the cookie dough?
Yes, you can freeze the dough. Roll it into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Can I make these cookies gluten-free?
You can try substituting the flour with a gluten-free all-purpose flour blend, but the texture may vary slightly.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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