Ever wonder how to get your cookies to be perfectly soft and chewy? I have too. And for the past several years I’ve searched high and low to find the best tricks to achieve the perfectly irresistible gooey cookie and this is what I have found works the best!
Melt or brown half of your butter. I like to melt half of my butter until it just starts to brown. This can happen quickly so make sure to keep a close eye on it.
Use parchment paper. I always use parchment paper on a cookie sheet when baking my cookies. Play around with different cookie sheets too. My cookies come out a little differently on my gold baking sheet vs my silver baking sheet (I have no idea what the actual material is called but they both seem to be non-stick).
Tap the baking sheet on the counter. After the first 6-7 minutes of baking, take out your cookie sheet and tap it against the counter a few times to flatten the cookie and create that gooey, cracked look. Make sure to hold onto the parchment paper too otherwise you could end up with a lot of half baked cookies on the floor.
Only bake your cookies until the edges have just set. The center should still look gooey and unbaked. For me this is typically about 8-10 minutes total. When I see that the edges are set (about 1-3 minutes after I took them out to tap them on the counter), I take them out of the oven and tap them again.
Let them cool on the baking sheet. This will allow the cookies to continue to slightly cook.
Now for my SECRET INGREDIENT: This is not a super secret ingredient as it’s been floating around the internet for a while but I find that it makes a remarkable difference in my cookies. Always mix in 1/4 to 1/2 cup of any pudding mix. It’s basically just more sugar and some cornstarch but each brand varies in ingredients. I’ve used Jell-O and Whole Foods brands and both seem to do the trick. I use vanilla when I want a traditional chocolate chip cookie recipe and I use chocolate for a dark/double chocolate recipe.