Food
Ooey Gooey Chocolate Chewy Cookies
By Ryan Hurd · Published Sep 14, 2026
Servings
Serves 6
Prep
10 min
Cook
9 min
Difficulty
Easy
Alycia and I went house-hunting with Fabiola Holsclaw in '21. An hour before an open house, we had a private showing — and the owners (who also run Matthew's Painting LLC out of North Webster) had a tray of cookies stacked six inches high on a pretty platter. Alycia and Fab each had one. I had about half a dozen — three inches of cookie stack, easily. Sorry to whoever showed up after us. I was so enamored I reached out to Fab afterward, who reached out to the realtor, who reached out to the owners — and they (foolishly, generously) handed over the recipe. We've made it constantly ever since, gluten-free for the family members who need it, full flour for the rest of us.
Ingredients
- • 8 Tbsp melted butter
- • 1/2 cup sugar
- • 1/4 cup brown sugar
- • 1 tsp vanilla
- • 1 egg
- • 1 1/2 cups flour
- • 1/2 tsp baking soda
- • 1/4 tsp salt (or more)
- • 1 cup dark chocolate morsels, chips, or chunks
Steps
- 1.Mix the melted butter, sugar, and brown sugar until creamy.
- 2.Add the vanilla and egg. Beat for just 6–10 seconds — no more, or the cookies bake up stiff.
- 3.Add the flour, baking soda, and salt. Mix only until the dough turns crumbly between wet and dry.
- 4.Fold in the chocolate chips.
- 5.Scoop the dough into balls.
- 6.Bake at 350°F for 9–10 minutes. Pull them out while still pale and puffy — they'll look underdone.
- 7.Leave on the pan to cool for 30 minutes before moving them.
Notes
- • Swap the flour 1:1 for gluten-free flour, or even bread flour — both work fine.
- • The dark chocolate doesn't taste 'dark' at all once baked. It's exquisite.
Source: Jason Matthews (and family)
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