Chocolaty chewy gooey cookies recipe


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  • Dish type
  • Biscuits and cookies
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  • Chocolate chip cookies

My own recipe for extra chocolaty chewy cookies, crispy on the outside and gooey in the centre. Makes 15 to 18 cookies and is ready in 25 minutes or less.


County Antrim, Northern Ireland, UK

66 people made this

IngredientsMakes: 15 to 18 cookies

  • 115g butter or margarine, softened
  • 110g soft brown sugar
  • 50g caster sugar
  • 1 egg, beaten
  • 2 to 3 drops vanilla extract
  • 200g chocolate drops or chips (I like dark choc)
  • 155g plain flour
  • 1 pinch baking powder
  • 1 pinch salt

MethodPrep:15min ›Cook:12min ›Ready in:27min

  1. Preheat your oven to 180 C / Gas 4. Line or butter your baking tray.
  2. Using an electric mixer, mix butter and both sugars together until pale and fluffy. Add in the egg and vanilla until mixed well. Stir in your chocolate drops or chips of your choice
  3. Sift your flour, baking powder and salt together and add a little at a time folding the sifted ingredients into the mixture with a spoon.
  4. Using a spoon place blobs of the mixture onto your baking tray (I'm not too fussy about them being perfect, although, don't place them too close together as they'll stick to one another when they flatten out during baking, around 8cm apart).
  5. Bake for around 10 to 12 minutes. Don't be put off if they still feel soft to the touch, they should feel like this as they will harden when they have cooled; especially if you like gooey cookies in the centre. Once slightly hardened transfer cookies onto cooling rack (although most of mine don't make it that far, they're usually eaten whilst still warm). Enjoy!

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Reviews & ratingsAverage global rating:(13)

Reviews in English (13)

-13 Nov 2012

So easy to make and taste so good, will be a regular thing in my kitchen i reckon-19 Feb 2013

Luscious and cures the sweet tooth!!! Vary the flavours - white choc chip, glace cherries, smarties, anything is possible!!!-15 Mar 2013


Ooey Gooey Rolo Stuffed Chocolate Cookies

What&rsquos not to love about Rolo candies? You get the delicious chocolaty coating and then the rich, creamy, chewy caramel center.

But what if you surrounded that delicious candy in a chocolate cookie? It&rsquos a cookie that everyone who loves chocolate and caramel are going to go fall in love with.

The Rolo flattens and melts a bit during baking, leaving the center of the cookie filled with the Rolo&rsquos delicious, gooey caramel. Mmmmm so good!

Your family is going to go crazy for these homemade Rolo stuffed cookies. Enjoy them with milk, hot chocolate, or a nice cup of coffee. However you serve them, they are sure to be a big hit.

Looking for a cookie recipe for your annual Christmas cookie swap? These bad boys are perfect! If you want, you can make them a little bit more Christmasy by adding some green and red sprinkles on top.

Ooey Gooey Rolo stuffed chocolate cookies would also make an amazing item for a bake sale because who can pass up caramely goodness?! No one. That&rsquos right!


Keto Chewy Chocolate Chip Cookies

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Gooey Chocolate Puffed Wheat Squares

These are the gooiest most chocolaty puffed wheat squares I have ever had. I didn’t used to be a big fan of puffed wheat squares- that is, until I tried these! Now, I can’t get enough of them, and since I have been making them this way, everybody likes them. They are an easy, stove-top recipe, similar to those chocolate oatmeal haystacks (yum, now I want to make those!). Puffed wheat squares make a great choice for a potluck or picnic as they travel well and are easy finger food. If you are hosting a big event, it is easy to double or triple the recipe, and they freeze wonderfully, so you can make ahead and freeze. So, there is no reason not to make these today!

I adapted this recipe from a site called Mennonite Girls Can Cook. I played with the sugar amounts, and added some marshmallows which turned out to be the trick to making them stick together.

Traditionally, the secret to perfect puffed wheat squares is the timing. If you don’t cook the syrup long enough, the squares won’t stick together. If you cook the syrup too long, they are dry and crunchy. The original recipe said to remove from heat as soon as it came to a boil, but I found the squares would not stick together. One time I made it, I didn’t have the vanilla ready when the timer went, so even though I removed the pot from the stove while I got it out of the pantry and, it kept on boiling and got a little bit overcooked. Not bad, but a little harder than I wanted. For such an easy recipe, you wouldn’t expect it to be so picky.

What you are really doing here is making candy, and if you have ever tried making caramel or fudge, you know what I mean. The consistency of your candy totally depends on the temperature that the syrup reaches before you stop the cooking. If you want to measure it, you want it to be at the soft ball stage for fudge: 236 degrees F. But if you follow this instructions to the letter, and remove the chocolate mixture from the heat after 1 minute at a hard boil, it will come out good, so you don’t have to measure the temperature. Also, I recommend that you have the vanilla all ready, and also add 1 heaping cup of marshmallows as soon as the one minute boil is complete. Make sure to stir until you can’t see any white from the marshmallows anymore. Stirring these in starts the cooling process, and so you have to do it right away. Careful when you are pouring the syrup over the puffed wheat. It’s super hot!

Here is the step-by-step instructions:

1. Get all of your ingredients out.

2. This is the margarine, corn syrup, sugars and cocoa powder starting to melt and come together. It is just starting to bubble, but it’s not ready yet! Also, Notice the clumps of cocoa? They will come out when it boils, but if it worries you, stir the cocoa into the white sugar first to get any lumps out, then add all the rest of the remaining ingredients.

3. This is it! A full rolling boil. That is when you con’t stir it down, it just keeps bubbling. Set the timer for one minute right now. Make sure your vanilla bottle is open, and your Mini Marshmallows are measured and ready.

4. Once your timer goes, remove the pot from the heat, immediately stir in the vanilla and the Marshmallows, and pour over the puffed wheat in the bowl. What you can’t see here, was that the candy just settled to the bottom of the bowl, and pushed the dry puffed wheat up and over the sides. I had puffed wheat everywhere. I was trying to stir the candy in, and my spoon handle wasn’t long enough, and I was getting my fingers in it, and it was hot! And I was desperately trying to scoop the rest of the puffed wheat off the counter and put it back in the bowl. Whew! Steve was laughing at me, and I was yelling “Don’t take any pictures!!” It’s funny now, but I wasn’t laughing at the time. So, lesson learned – I need to use a bigger bowl next time!

5. Pour the whole mess into your greased pan.

6. Here is what I use the waxed paper for. The mixture is still really hot and sticky at this point, and you don’t dare try to pat it down with your hands. So, I use a piece of waxed paper over top, press down all over the top of the mixture and it will stick together nicely, without sticking to you. It I had been even smarter, I would have lined the pan with waxed paper too, which would have made it much easier to remove the whole thing from the pan without having it break apart. I’ll do that next time!

7. Peel the paper back, and voila! Puffed wheat cake!

8. Let it cool and harden before cutting.

The cook gets those uneven ones from along the edge! YUM!!

Chocolate Puffed Wheat Squares

These are the gooiest most chocolaty puffed wheat squares I have ever had. I didn’t used to be a big fan of puffed wheat squares- that is, until I tried these! Now, everybody likes them. They are an easy stove-top recipe. Makes a great choice for a potluck or picnic. Easy to double or triple the recipe, and they freeze wonderfully.

Oven Temp: Cook Time: 1 min Makes: 9 x 13 pan

Ingredients

  • ½ cup butter or hard margarine
  • 1 cup corn syrup
  • ½ cup white sugar
  • 3/4 cup brown sugar
  • 5 well rounded Tbsp cocoa powder
  • 1 tsp vanilla
  • 10 cups puffed wheat
  • 1 heaping cup marshmallows
  1. First, you are going to spray an extra- large bowl with non-stick vegetable spray. Also spray a 9 x 13 inch pan, or line it with wax paper and give it a spray too.
  2. Measure out 10 cups puffed wheat into the large, greased bowl.
  3. Combine butter, corn syrup, sugars and cocoa powder in a heavy saucepan.
  4. Heat over medium-high heat, stirring constantly until it starts to come to a boil. Bring to a full boil, and immediately set the timer for 1 minute.
  5. When timer goes, remove the pot from the heat and add vanilla and mini marshmallows. Stir well until all the marshmallows are melted, and pour over the puffed wheat in the bowl.
  6. Stir quickly to completely coat the puffed wheat with the chocolate syrup.
  7. Pour into your greased 9 x 13 inch pan, and press down using a sheet of waxed paper. (saves your hands from sticking to the hot puffed wheat).

Cooks Notes

The secret to perfect puffed wheat squares is the timing. If you don’t cook the syrup long enough, they won’t stick together. If you cook the syrup too long, they are dry, resembling the hardness of crackerjacks. Make sure to have your vanilla all ready measured out, and also the marshmallows. Stir vanilla and marshmallows in quickly, then pour immediately over your puffed wheat. Make sure to prep ahead, and then it will come out perfectly.

I know marshmallows aren’t traditional, but I found that they are the secret ingredient that makes the puffed wheat stick together, plus it gives the squares the stickiness to make a nice gooey chocolate square actually stick together after it’s cut. Kind of like with Rice Krispies marshmallow squares, the sticky gooey marshmallows will help hold your squares together. I just tried it a few days ago, and it works very well. Remember how sweet marshmallows are though, so don’t use more than 1 cup.


Dissolving the baking soda: I know this seems like an extra step, but it is well worth it! The baking soda gets a kick start in the warm water, and it makes your cookies lighter and fluffier. It also prevents the cookies from spreading.

A good chocolate chip cookie shouldn’t melt into a big puddle before it cookies. It should flatten slightly but hold quite a bit of its height. This method helps it do that.

Ingredient Notes

Butter: Margarine will give you disappointing results. You definitely want to use full fat, real butter. The fat content helps add flavor and texture to the cookies.

Chocolate chips: I use semisweet chips, but you can swap them out for milk or dark. There are so many different types of baking chips on the shelves these days you can mix and match to get some delicious combinations!

Storing Tips

Be sure you allow the cookies to cool completely. Then, store in a well-sealed container in a cool place.

Can You Freeze This?

I love to freeze these cookies! You can freeze them baked or freeze the dough. To freeze them baked, simply allow them to cool, put them in a tightly sealed container, and freeze.

To freeze the dough, I suggest dropping the dough by spoonfuls onto a parchment-lined baking sheet. You can crowd them in since you’re not baking straight off. Put the baking sheet into the freezer for about 2 hours and transfer the frozen dough into a freezer bag. You can bake them frozen- just add a few extra minutes on the bake time!

Make Ahead Tips

This dough is fine to keep in the fridge for a couple of days! Just make sure it’s in a tightly sealed container to prevent it from drying out.

How Long Can You Keep This?

Food handling guidelines suggest that cookie dough holds in the fridge for about 2 days. They say that baked cookies are good for about a week at room temperature and for 6 months in the freezer. Frozen dough is best used within a couple of months.


Chocolate Chocolate Cookie Recipe

To get started making this cookie mix in a jar, you'll need.

Tools and Materials for this Cookie Mix in a Jar Gift:

  • Mason Jar: wide mouth, 1 quart (or 1 liter) size - thoroughly clean and completely dry
  • Lid: Canning lid and ring or other tight fitting lid with air tight seal - no dents or rust
  • Funnel: Wide mouth canning funnel or 1 piece of printer paper folded into a funnel
  • Measuring cup
  • Measuring spoons
  • Paper Towel
  • Long Item with Flat Bottom - for compacting layers (tart tamper, tall spice container, slender wine glass)
  • Decorative Items - fabric, ribbon, gift tag materials etc.
  • Recipe Card - make one yourself or print the one provided below

Ingredients: (Recipe for One Cookie Mix in a Jar)

  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup white granulated sugar
  • 1 1/4 cups semisweet chocolate chips*
  • 3/4 cup packed brown sugar

*Variation: You can substitute white chocolate chips, butterscotch or toffee in place of bittersweet but be prepared for a slightly sweeter cookie. After careful testing (entirely for my readers, not at all for myself :-) ) I've determined that bittersweet chocolate chips seam to make the best tasting chocolate cookies.

Note: You can also put the brown sugar in followed by the chocolate chips in order to pack as many chips as possible. However, I choose to add brown sugar last since the top layer often gets covered up by fabric or decoration and the chocolate chips make a scrumptious looking layer?

Instructions:

  • Stir together flour, baking soda and salt
  • Using funnel pour flour mix into 1 quart mason jar
  • Press down flour mixture until it won't pack any more
  • Wipe insides of jar clean with folded dry paper towel
  • Carefully spoon in coco powder and pack layer fully (it takes a bit of tamping to get this fluffy substance packed well)
  • Wipe inside of jar with clean and dry paper towel
  • Carefully pour in granulated sugar and press layer firmly
  • Add chocolate chips a little at a time and press down as needed to get them as tight as possible
  • Spoon in brown sugar and press layer firmly
  • If there's any space left (doubtful) add a few more chocolate chips)
  • Seal with lid and decorate as desired
  • Add Chocolate Cookie Recipe Instructions as seen below:

How to Make the Cookies.

Recipe for Double Chocolate Chip Cookies:

Preheat oven to 375° F. Beat together 3/4 cup softened butter, 1 large egg and 1 teaspoon vanilla extract. Add cookie mix and blend well. Break up and blend any clumps of mix. Drop tablespoon sized rounds of dough onto un-greased baking sheet. Bake 8 - 10 minutes. Makes around 24 cookies.

Feel free to write out the above instructions for your gift recipient to use or print the recipe card below.

To Print the Double Chocolate Cookie Recipe Tag Below:

To print one: right click on the recipe card below and choose [print picture] or [save picture].

To print more than one card: right click and choose [copy image], then open a word processing program such as MS Word or Open Office (for a free alternative). then choose [paste] and paste as many of the tags as you can fit on a sheet of paper.

You can print this recipe card!

Top 10 Chocolate Chip Cookie Recipes

When it comes to chocolate chip cookies, everyone has their favorite, the one you buy in the mall or perhaps your grandmother’s recipe? This classic American cookie is a treat no matter what the age or occasion.

How could we go without those delicious chocolate chip cookies with crispy edges, a chewy and squidgy interior, and the irresistible toffee flavor? Well, the good news is that we don’t have to! There are plenty of recipes out there, and we have selected the ten best chocolate chip cookie recipes for you.

10. Peanut Butter Chocolate Chip Cookies

This recipe has a little spin on the classic chocolate chip cookie recipe. They are packed with chocolate chips and salty pretzels and, of course, with peanut butter. They’re light and chewy, and they are the best peanut butter chocolate chip cookies you will ever try. If you love the combo of sweet and salty, these cookies are for you!

9. Milk Bar’s Salted Chocolate Chip Cookies

This salted chocolate chip cookie is packed with chocolate chips, making for a soft, chewy extra-rich cookie with crispy edges. It is gooey but also crunchy, and it has lots of chocolate vibes. Sprinkled with flaky salt, this will be your new favorite just give it a try!

8. Basic Great Chocolate Chip Cookies

If you urgently need your daily dose of chocolate chip cookies, this recipe is for you. There is no need for a mixer or to get the eggs and butter out of the fridge in advance. With this recipe, it is possible to go from start to finish in 30 minutes! If you have the patience, hold the dough in the fridge overnight and for up to a few days before baking, portioned in scoops and covered.

7. Malted Chocolate Chip Cookies

If you are a fan of Maltesers or Whoppers, you will love this recipe. Deliciously thick, soft, and chewy cookies infused with the malted milk powder and loaded with Maltesers and chocolate chips! You can make some extra to roll into balls, keep in the freezer, and bake off whenever the cookie craving strikes.

6. Hazelnut Chocolate Chip Cookie

These cookies are the healthy version of the regular chocolate chip cookie. It is sweetened with coconut sugar, making for slightly sweet soft cookies with delicious hazelnut and dark chocolate aroma. You can use regular sugar if you prefer sweeter cookies.

5. Soft and Chewy Chocolate Chip Cookie

This one is a classic chocolate chip cookie recipe and let us tell you that it is absolutely perfect! They’re thick and chewy they’re nice and soft in the center but deliciously crispy around the edge. They literally melt in your mouth, just the way a good chocolate chip cookie should be.

4. The Chewy Chocolate Chip Cookie

Here is the ultimate recipe from Alton Brown, the food scientist and recipe perfectionist for those who love their chocolate chip cookie chewy, chocolaty and velvety. The extra chewiness is attained by substituting bread flour for all-purpose, replacing one egg white with milk, and changing the ratio of brown to white sugar.

3. David Lebovitz’s Chocolate Chip Cookies

This recipe is from David Lebovitz, the Paris-based pastry chef who’s written several dessert cookbooks. His chocolate chips cookies call for nuts, such as walnuts, pecans, almonds, or macadamia nuts, toasted and coarsely chopped. You will have to refrigerate to the dough until firm, then slice the chilled dough up and bake!

2. The Best Soft Chocolate Chip Cookies

This recipe is a must-try if you are looking for the real, classic chocolate chip cookie! It doesn’t only look store-bought, but it also tastes like it. It is soft, thick, with bricks of chocolate chunks and buttery dough. Perfect with a glass of milk!

1. The Best Chocolate Chip Cookies

Here is the winner of our list of chocolate chip cookies. This cookie has all the best qualities: chewy with crispy edges, a rich, buttery, toffee-like flavor, big chocolate chunks, and a sprinkle of sea salt! Make a double batch straight away because it is seriously addictive!


How To Make These Cookies

Start by melting chocolate and butter in the microwave in 20-second intervals, stirring between each, until melted. Be careful with overheating because it can burn the chocolate. Set it aside. In a mixer bowl, beat the eggs, sugars and vanilla on medium speed until light and fluffy, 2-3 minutes. On low speed, beat in the chocolate mixture (make sure it’s not very hot). Add the dry ingredients and mix just until combined. You can add 1 cup of chocolate chips/chunks, but I prefer it plain for pure fudginess.

The secret to bake these cookies to the best texture possible is to slightly underbake them. Overbaking will make them dry and tasteless. My cookies were exactly 1.5 tablespoons in size (I used this ice cream scoop) and took about 9 minutes to bake. The cookies should be shiny and crackly, but still soft in the center. Allow cookies to cool for a few minutes before you move them to a wire rack to cool completely, so they won’t break.


Ooey, Gooey Everything: 33 Outrageously Cheesy, Chocolaty, Over-the-Top Recipes

The rich sweetness of the caramelized onions with the added splash of bourbon will change your boring grilled cheese into a gourmet meal.

"The oozy, gooey deliciousness of queso flameado is as Texan as Friday night football. This dish is traditionally served flambé &mdash but the idea of pouring tequila on top and setting it on fire is a little scary, so we added the liquor to the mixture to get the flavor without the flames." &mdash The Casserole Queens

This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's made by simply adding salt to a mix of minced vegetables and herbs it's great on everything from steak to roast poultry, fish, and vegetables.

For a real weeknight indulgence, dig in to this hearty, meatball-studded pasta bake, filled with gooey mozzarella and fresh green spinach.

In chef Kelly English's Southern twist on Canadian poutine, the fries are topped with spicy pimento cheese, andouille gravy, and crawfish, crab, or shrimp.

Simple but always satisfying, this classic, buttery, gooey grilled cheese will please kids and adults alike.

This fresh, fruity twist on the classic s'more is sure to be a hit at any gathering.

These light and cheesy fried potato croquettes are breaded twice: They're dredged in bread crumbs, dipped in beaten eggs seasoned with mustard and garlic, then dredged in bread crumbs once more. The payoff is a supercrisp, flavorful crust for the filling of soft mashed potato and melted cheese.

Gooey and luscious, this addictive starter is like a deconstructed broccoli quesadilla.

A Southern twist on the classic grilled cheese. Making your own pimiento cheese is easy and can be done ahead.

This gooey, satisfying mac and cheese recipe uses mostly pantry staples and on-hand items, and also manages to sneak in a healthy serving of leafy greens &mdash what's not to love?

Pears and parsnips create an unusual sweet-savory topping for Julianne Jones's French-style, open-face sandwiches called tartines. Toasted briefly under the broiler, the tartines are best eaten hot, while the parsnips are still crisp and the Fourme d'Ambert (a mild blue cheese) is gooey.

Forget the stuffing and rolling &mdash all you have to do to get the classic cheesy taste of this chicken favorite is layer it and bake it.

In this decadent lasagna, store-bought fresh pasta sheets are layered with wild mushrooms in a creamy wine sauce.

Have a friends or loved ones who follow a gluten-free diet, but still love dessert? Leaving the flour out of these brownies not only gets rid of the gluten, but also makes them super moist, chewy, and gooey.

To create these smoky, slightly spicy burgers, Bobby Flay took inspiration from another favorite bar food &mdash nachos &mdash and brought the two together into one savory treat.

Try this recipe for delicious and gooey cinnamon rolls bound to please everyone's sweet tooth!

Fry fresh Italian mozzarella balls in a mixture of panko (Japanese breadcrumbs) and dried thyme to create a crowd-pleasing appetizer. Serve with tomato sauce that guests can dip into.

This gratin combines blanched chard and sautéed leeks, cooked until just tender in a creamy two-cheese sauce made with both Gruyère and Parmigiano-Reggiano.

Everyone loves the gooey richness of French onion soup &mdash but not the excess fat and salt. So we swapped in olive oil for butter and added a dash of soy sauce to chicken broth to mimic the savory depth of salty beef stock. Finally, we blanketed our dish with Gruyère and reduced-fat Swiss &mdash because what's onion soup without the cheese?


Ingredients

  • 2/3 cup of Crisco shortening
  • 1-1/2 cups of firmly packed light brown sugar
  • 1 tablespoon of water
  • 1 teaspoon of vanilla
  • 2 eggs
  • 1-1/2 cups of all-purpose flour
  • 1/2 cup of unsweetened baking cocoa (powder)
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of salt
  • 2 cups of semi-sweet chocolate chips (1 12-ounce package)

Instructions

  1. Heat your oven to 375 F.
  2. Combine the Crisco shortening, light brown sugar, the water and the vanilla in a large mixing bowl.
  3. Beat at a medium speed of an electric mixer until well blended. Beat the eggs into the creamed mixture.
  4. Combine the flour, cocoa (powder), baking soda and salt in a separate bowl. Mix dry ingredients into the creamed mixture at low speed until just blended.
  5. Stir in the chocolate chips.
  6. Drop rounded measuring tablespoonfuls of the mixture 2 inches apart onto an ungreased baking sheet.
  7. Bake the cookies one tray at a time, at 375 F for 7 to 9 minutes, or until the cookies are set. Cookies will appear soft and moist -- DO NOT OVERBAKE.
  8. Cool the cookies on the baking sheet for 2 minutes.
  9. Place sheets of foil on the countertop. Transfer the cookies from the trays to the foil, and allow them to cool completely.

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Nutrition Information:

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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