Thick-and-Gooey Chocolate-Chip Cookies Recipe (2024)

Definitely needs to chill 24 hrs. The difference in cookies made after 24 hrs and those after cookies had only chilled 5 hrs was dramatic in terms of the taste. Seemed that the ingredients had blended more - less salty.
Nice cookie, chewy from all the sugar.

Very, very good cookies.
Re directions: Not necessary to roll dough into balls. After chilling dough 1-2 hours, I plopped level 1/4 C scoops directly onto parchment-covered sheet. I then covered mounds w/ plastic wrap to avoid sticking & used bottom of a glass to press to 1/2" thickness. I returned to fridge & chilled overnight, then removed plastic wrap & baked in AM. Save time & skip the balls.

Made this and compared it with the chewy version. We liked the gooey better. Usually I let the dough rest overnight in the refrigerator but for this batch we baked it after a few hours in the refrigerator as specified. I've started to freeze balls of dough and bake them in smaller batches as needed so will be able to test the longer freezer/refrigerator cookies in a few days. I've found it very convenient to have the pre-portioned cookie doughs frozen ready to bake.

VR, the recipe specifies Kosher salt, which generally is measured about double the volume of table salt. You could substitute table salt at half the measure of Kosher salt in the ingredient list. The advantage of Kosher salt is its open, crystalline structure. It dissolves and distributes more quickly and evenly in a dough with little moisture.

Consider waiting to preheat your oven until after Step 2, rather than keeping it on for at least an hour and a half.

Made all three versions and this one is the winner. I substituted chopped almonds for the walnuts and like others, I immediately scoop into balls, layer in on the baking sheet lined with wax paper, freeze solid, then bake as needed. That way you always have freshly baked cookies and the stay in the freezer improves the cookie in my opinion. Also chunky chips much better than just regular chips.

love this recipe it took me forty pounds of sugar and and equivalent weight gain to crack the chocolate cookie code. i still rely on this wonderful can NTY it update IT with grams instead of volume? it’s so good. volume measurement flummox me. baking got better when measures wasin grams. three cups of chocolate by measure chokes these cookies.

I’ve started making logs from the dough and freezing them.Easy to store in freezer and slice amount wanted before baking

300g Flour4g baking powder6g baking soda10.7g kosher salt8oz butter319.5g brown sugar49.5g sugar3 eggs14g vanilla extract510g chocolate284g almonds

flatten the dough balls minimally

I used 16 oz - it was approximately 3 cups. Since 6 oz of chips is a cup, I suppose 18 oz may have been closer to 3 cups but it also depends on how small your pieces are.

Too much damn salt - blech. Yes I used 1.5 tsp sea salt - not 2 tsp kosher - but damn - it should be like 1/2 tsp? You can always add more

a combination of bittersweet chunks and semi sweet chips works well. a very reliable recipe.

Made this after I’ve tried the Flat and Chewy which was a hit for me. I was curious what would happen if I had 3 eggs instead of 2. But the cookie turned out quite cakey despite staying in the fridge for more than 36 hours. Thankfully I did it in small balls so it wasn’t an absolute disaster - I’m not sure if it was in a huge piece I would have eaten it at all! Definitely did not get the gooey part- I think need to have the 3 cups of chocolate to get that!!! I think mine was about 1.5 cups.

Made this recipe, but was short on chocolate chips so added 1/2 cocoa powder and 2tsp of olive oil for more moisture and the cookies were awesome.

I was underwhelmed with these when first out of the oven, but after they had sat for a day they became (unfortunately) irresistible. Really amazing thick, dense chocolatey cookies.

Pretty much Perfect, these remind me of cookies from the cookie shops! The key is using the 1/4 cup size, so it cooks slow but with alittle crisp on the outside. This will now be our chocolate chip cookie recipie.

Meh. I thought these cookies came out cake-like, not thick and gooey. Could be my cooking skills, though. I think I'll try other recipes to find the best one for me. The grandkids gave it 2 thumbs up.

I used a pound of chocolate, no nuts. 1.75 oz/49g per cookie for 30 cookies

This was not good. Other chocolate chip cookie recipes are better. Measured exactly by weight.

Too cakey

Use this recipe to make levain style cookies. Otherwise they will turn thin and cakey. Size them up to 5 oz cookies and bake at 400 for 15 minutes. Ooey gooey in the centers for sure!

Very disappointed with this recipe. I followed the recipe exactly, with the only exceptions being a mix of toasted pecans and walnuts (ran out of walnuts), and 62% cacao Guittard chips. Results taste bland and boring, no gooeyness at all. Very cake-like, as a number of other bakers have noted. The raw dough tasted like store-bought tubes of cookies. Won't make these again or recommend them. Don't bother. The Times has so many other very fine chocolate chip recipes to use instead.

In a hurry put balls on baking pad on cookie sheet flatten to 1/2 inch and put in freezer for 1 1/2 hours then right in oven for 17 minutes to serve warm to dinner guests. Big hit and maintained texture the next day as a treat with coffee. Next time will toast nuts and use quality chocolate chunks instead of chips I had on hand.

I made this recipe as instructed to a T. They were not gooey. They were thick cakey :( Will try to refrigerate the leftover dough longer and try again in the morning.

Made the flat and chewy first, which spread out to fill the pan, and then attempted this recipe, which turned out very thin and cakey. Followed the recipe exactly and weighed out ingredients.