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Chocolate chip cookies are more than just a sweet treat; they are a nostalgic reminder of childhood, a symbol of warmth and comfort. With their origins tracing back to the 1930s when Ruth Wakefield invented the beloved cookie at the Toll House Inn, chocolate chip cookies have become a staple in kitchens around the world. Among the many variations available, the Ultimate Gooey Chocolate Chip Cookies have carved out a special niche for themselves. These cookies promise an unforgettable experience with their soft, gooey centers and rich, chocolatey flavor that melts in your mouth.

Chocolate chip cookies!

Indulge in these Ultimate Gooey Chocolate Chip Cookies that are sure to satisfy your sweet tooth! With a perfect balance of semi-sweet and milk chocolate chips, each bite is a heavenly experience. This quick recipe features simple ingredients like butter, sugars, and a touch of sea salt for that irresistible flavor. Bake a batch for yourself or share with friends! Enjoy warm for gooey goodness. Perfect for any occasion!
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Ingredients
  

1 cup (227g) unsalted butter, softened

3/4 cup (150g) brown sugar, packed

1/2 cup (100g) granulated sugar

1 large egg + 1 egg yolk

2 teaspoons vanilla extract

2 1/4 cups (280g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (175g) semi-sweet chocolate chips

1/2 cup (90g) milk chocolate chips

1/2 cup (70g) chopped walnuts or pecans (optional)

Sea salt for sprinkling

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 2-3 minutes).

      Add the egg, egg yolk, and vanilla extract into the butter-sugar mixture. Mix until fully incorporated.

        In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fold in the semi-sweet and milk chocolate chips, along with the nuts (if using), until evenly distributed.

              Scoop approximately 2 tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading during baking.

                For that delicious finishing touch, lightly sprinkle sea salt over the top of each cookie dough mound.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will continue to firm up as they cool.

                    Once baked, remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 27 minutes | Servings: 24 cookies