easy gooey chocolate chip cookies recipe

Quick chocolate chip cookies recipe

Nothing like those hard cookies like Oreos or Maryland cookies, these quick chocolate chip cookies are proper gooey in the middle and harder on the outside. Perfect for a treat for the holidays or to pop in a lunchbox for back to school.

They remind me of Ben’s Cookies. If you’ve been to Oxford you’ll probably know of the little kiosk store in the Covered Market – where you can get so many different flavours of warm cookies. They’re pretty pricy now as they’re based on weight and definitely a treat. But if you’re making them yourself they’re a bargain price in comparison. (or Millie’s Cookies – do they still have those in railway stations and towns?).

Looking for back to school treats, try my ultimate flapjack recipe.

easy gooey chocolate chip cookies recipe

*Ad – contains affiliate links

These cookies are so easy to make, you can leave the ingredients with the kids and get them to make them instead. 

I stuck with chocolate chip cookies first time round, but then tried double chocolate chip cookies too, which I’ll be adding soon.

row of choc chip cookies on a plate with glass of milk

The recipe makes around 10-12 cookies depending on the size.  I made large dessert spoon size balls which then spread really large. You could make smaller ones if you wanted but keep an eye on them baking as they will probably need a little less time..

As they spread they get really thin, so can be a little flimsy. They still taste amazing though. To reduce the spread you can put the tray of cookie balls in the fridge for about 15 minutes to firm up a little before cooking them. They’ll likely need a couple of extra minutes.

hand showing how gooey a chocolate chip cookie is breaking it

In terms of cooking time, mine were done in my fan electric oven on 2 trays in just under 10 minutes. Your oven may need a little more time. If you prefer them less gooey, then leave them in for a minute or so longer. 

How to make quick chocolate chip cookies

To make these cookies you just cream the softened butter with the sugars. Add the egg and vanilla extract  Then add the dry ingredients and beat.  It takes less than 10 minutes by hand, but you could use a mixer if you’re making larger quantities.

mixed chocolate chip batter
chococlate chip cookie mix

You’ll need a couple of baking sheets with either baking parchment or reusable tray liners. I like reusable tray liners* that I’ve cut to various sizes.

The cookies only need 9-12 minutes of baking at 180C, some cooling time on the tray. Then you can either wait until they’re totally cold or eat them warm.  Warm with some ice cream as a dessert would be amazing.

gooey chocolate chip cookies on a rack

How to store these choc chip cookies

If they last, you can store these cookies in an airtight container for around 3 days.  Or you could freeze them between baking paper, well wrapped up and in a container, just removing one at a time when you want to defrost one (at room temperature). But you’ve more willpower than us if you can manage that.

Don’t forget to tell me how you got on. Do tag me in your Instagram stories if you make them and share on there. 

chocolate chip cookies row on a plate

Chocolate chip cookies

Make these soft in the middle chocolate chip cookies in under 20 minutes

Course Snack
Cuisine American
Keyword baking, cookies, desserts
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10


  • 180 g plain flour
  • 120 g unsalted butter softened
  • 75 g light brown sugar
  • 75 g caster sugar
  • 1 egg medium
  • 1 tsp vanilla extract
  • 1/2 tsp bicarbonate of soda
  • 1/4 tsp sea salt
  • 150 g dark chocolate chips or chopped chunks of chocolate


  1. Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment

  2. Cream the butter and both sugars together until very light and fluffy, then beat in the egg and vanilla.

  3. Stir in the flour, bicarb, chocolate and ¼ tsp salt

  4. Scoop 10 large dessertspoons of the mix onto the trays, leaving enough space between each to allow for spreading. Just leave them as you put them on, no need to flatten or spread the cookie mix.

  5. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they will harden a little as they cool.

  6. Leave to cool on the tray for a few mins before eating warm, or transfer to a wire rack to cool completely.

Love it? Share it


Comments are closed.