Gooey White Chocolate Center Cookie Recipe
Gooey White Chocolate Center Cookies are the ultimate indulgence for white chocolate loversโfeaturing soft, chewy cookies with a surprise molten white chocolate center that oozes out with every bite. These bakery-style treats combine the classic appeal of chocolate chip cookies with the luxurious creaminess of white chocolate, creating crispy golden edges and irresistibly gooey centers. Each cookie is perfectly balanced with just the right amount of sweetness and that signature pull-apart texture that makes them absolutely addictive.
What sets these cookies apart is their texture contrastโcrunchy on the outside, soft and chewy in the middle, with pools of melted white chocolate throughout. The secret to achieving that bakery-quality gooeyness lies in proper chilling of the dough and using the right combination of brown and white sugars. Whether you’re baking for a special occasion, bringing treats to a gathering, or simply satisfying a sweet craving, these cookies deliver professional results that look and taste like they came from an upscale bakery.
Table of Contents
Recipe Quick Facts
Prep Time: 15 minutes (plus 1-2 hours chilling time)
Cook Time: 12 minutes
Total Time: 1 hour 27 minutes
Servings: 15 cookies
Difficulty Level: Easy
Cuisine Type: American
Course: Dessert
Dietary Labels: Vegetarian
Why You’ll Love This Recipe
- Bakery-quality textureย โ Crispy edges with gooey, soft centers that stay chewy for days
- Loaded with white chocolateย โ Generous chunks of creamy white chocolate in every bite create those irresistible melty pools
- Perfect balance of flavorsย โ The combination of brown and white sugar creates caramel notes that complement the sweet white chocolate
- Make-ahead friendlyย โ Dough can be prepared and chilled in advance for easy baking anytimeโ
- Impressive presentationย โ These thick, rippled cookies look professionally made and taste even betterโ
Ingredients
For the Cookie Dough
- 1ยพ cups (220g) all-purpose flourโ
- 1 teaspoon baking soda (bicarbonate of soda)
- ยผ teaspoon saltโ
- ยฝ cup (110g) unsalted butter, room temperature
- ยฝ cup (110g) packed light brown sugarโ
- โ cup (70g) granulated white sugar or caster sugarโ
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (160g) white chocolate chips or chunks, plus extra for topping
Optional Toppings
Ingredient Note: Use good quality white chocolate for best results. Room temperature butter and eggs are essential for proper texture.
Equipment Needed
- Large mixing bowl
- Electric mixer (stand mixer or hand mixer)
- Medium bowl for dry ingredients
- Whisk
- Spatula or wooden spoon
- Cookie scoop or ice cream scoop (1.5-3 tablespoon size)
- Baking sheets
- Parchment paper or silicone baking mats
- Sharp knife and cutting board
- Wire cooling rack
Step-by-Step Instructions
- Prepare dry ingredients:ย In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars:ย In a large mixing bowl or stand mixer, beat the brown sugar and white sugar together briefly to break up any lumps. Add the room temperature butter and beat on medium-high speed for 2-3 minutes until light, fluffy, and creamy.
- Add wet ingredients:ย Add the egg and vanilla extract to the butter mixture. Beat on medium speed until just combined, scraping down the sides of the bowl as needed.
- Combine wet and dry:ย Add the flour mixture to the wet ingredients. Mix on low speed or fold by hand with a spatula until just combined and a soft, crumbly dough forms. Do not overmix.
- Add white chocolate:ย Gently fold in the white chocolate chips or chunks until evenly distributed throughout the dough.
- Chill the dough:ย Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours. This step is crucial for achieving thick cookies instead of flat ones.โ
- Shape cookie balls:ย After chilling, use a cookie scoop or ice cream scoop to portion the dough into balls (about 1.5-3 tablespoons each depending on desired size). Roll between your palms to create smooth balls.
- Second chill (optional but recommended):ย Place the shaped dough balls on a parchment-lined baking sheet and chill again for 30 minutes to 1 hour. This helps cookies maintain their thick, bakery-style shape.
- Preheat oven:ย Preheat your oven to 350ยฐF (180ยฐC/170ยฐC fan-forced). Line baking sheets with parchment paper.
- Arrange and decorate:ย Place 5-6 cookie dough balls on each prepared baking sheet, spacing them about 3 inches apart to allow for spreading. Press a few extra white chocolate chips on top of each ball for visual appeal.
- Bake:ย Bake for 10-12 minutes (for smaller cookies) or 18-20 minutes (for larger cookies) until the edges are golden brown but the centers still look slightly underdone. For extra gooey centers, pull them out when they look just set on the edges.
- Optional: Create ripples:ย For bakery-style rippled edges, bang the baking sheet on the counter 2-3 times during the last few minutes of baking to collapse the cookies.โ
- Cool:ย Let cookies cool on the baking sheet for 5 minutes, then sprinkle with flaky sea salt if desired. Transfer to a wire cooling rack to cool completely. Cookies will firm up as they cool but remain soft and gooey in the center.โ
Pro Tips for Success
- Don’t skip chillingย โ This is the most important step for thick, bakery-style cookies instead of flat, greasy onesโ
- Room temperature ingredients matterย โ Butter and eggs should be at room temperature for proper creaming and textureโ
- Use both sugarsย โ Brown sugar adds chewiness and caramel flavor, while white sugar creates crispy edgesโ
- Underbake slightlyย โ Remove cookies when edges are golden but centers look just barely set for the gooiest textureโ
- Quality chocolate countsย โ Use good quality white chocolate chips or chopped white chocolate for best flavorโ
- Bang the panย โ Dropping the baking sheet on the counter creates those signature rippled edgesโ
- Watch oven temperatureย โ Every oven is different; start checking at 10 minutes to prevent overbakingโ
Substitutions & Variations
- Dark chocolate stuffed centers:ย Create a stuffed version by wrapping dough around white chocolate chunks or feves for an extra gooey molten centerโ
- Mixed chocolate:ย Use half white chocolate chips and half milk or dark chocolate chips for variety
- Brown butter version:ย Brown the butter before using for deeper, nuttier flavor
- Add-ins:ย Mix in ยฝ cup of macadamia nuts, dried cranberries, or coconut flakesโ
- Gluten-free:ย Substitute with a 1:1 gluten-free flour blend
- Reduced sugar:ย Decrease sugar by 2-3 tablespoons if you prefer less sweet cookies
- Lemon white chocolate:ย Add 1 teaspoon lemon zest for a citrus twist
- Espresso enhancement:ย Add ยฝ teaspoon espresso powder to enhance chocolate flavor
- Vegan option:ย Use vegan butter and a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water)
Storage & Make-Ahead Tips
- Room Temperature:ย Store in an airtight container at room temperature for up to 5 days. Cookies stay soft and chewyโ
- Refrigerate:ย Not necessary unless your kitchen is very warm
- Freeze Baked Cookies:ย Cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 30 minutes before serving
- Freeze Cookie Dough:ย Scoop dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to baking time
- Make Ahead Dough:ย Prepare dough and refrigerate for up to 3 days before bakingโ
- Reheat:ย Warm cookies in a 300ยฐF oven for 3-5 minutes to restore that fresh-baked gooeyness
Serving Suggestions
- Serve warm with a cold glass of milk for the ultimate cookie experience
- Stack 2-3 cookies and sandwich ice cream in between for cookie ice cream sandwiches
- Crumble over vanilla ice cream or frozen yogurt for a decadent sundae
- Pair with hot coffee, tea, or hot chocolate
- Package in cellophane bags tied with ribbon for homemade gifts
- Serve on a platter with other cookie varieties for a dessert bar
- Drizzle with melted dark chocolate for an elegant presentation
Nutrition Information (Per Serving – 1 cookie)
Calories: 215 | Protein: 3g | Carbohydrates: 28g | Fat: 10g | Fiber: 0g | Sugar: 18g | Sodium: 125mg
FAQ
1. Why do I need to chill the cookie dough?
Chilling is essential for achieving thick, bakery-style cookies rather than thin, flat ones. Cold dough spreads less in the oven, allowing cookies to maintain their height and develop crispy edges with gooey centers.โ
2. Can I use white chocolate chips instead of chunks?
Yes! White chocolate chips work perfectly. For even better results, chop a high-quality white chocolate bar into chunks for larger pools of melted chocolate.
3. How do I make the centers extra gooey?
Slightly underbake the cookiesโremove them when edges are golden but centers look barely set. You can also stuff the cookies with extra white chocolate pieces in the center before baking.
4. Why are my cookies spreading too much?
Your butter may have been too soft or melted. Make sure butter is just room temperature (not warm), and don’t skip the chilling steps. Also check that your baking soda is fresh and active.โ
5. Can I make these cookies ahead of time?
Absolutely! You can refrigerate the dough for up to 3 days or freeze shaped cookie dough balls for up to 3 months. Baked cookies stay fresh in an airtight container for 5 days.โ
6. What’s the best way to reheat leftover cookies?
Warm them in a 300ยฐF oven for 3-5 minutes to restore that fresh-baked, gooey texture. Avoid the microwave as it can make cookies tough.
Recipe Notes
The Gooey White Chocolate Center Cookie represents the pinnacle of home baking perfectionโcombining science and technique to create that coveted bakery-style texture. The key to success lies in the double-chilling method: first chilling the dough to firm up the fats, then chilling the shaped balls to prevent excessive spreading during baking. This technique, combined with the strategic use of both brown and white sugars, creates cookies with crispy, caramelized edges and soft, chewy centers that remain gooey even after cooling. White chocolate chips melt beautifully during baking, creating those irresistible pools of creamy chocolate that make each bite special. Some advanced bakers take this concept even further by creating stuffed versions, wrapping cookie dough around solid pieces of white chocolate to create a molten center that flows when you bite into the warm cookie. The optional technique of banging the baking sheet on the counter during baking is a professional baker’s trick that forces air out of the cookies, creating those attractive rippled edges and ensuring a denser, chewier texture. These cookies have become social media favorites because of their photogenic appearance and that satisfying “cookie pull” when you break one in half to reveal the gooey interior.
