These 7 Minute Chocolate Chip Cookies are thick, soft, and irresistibly gooey in the center with crisp edges—just like your favorite bakery cookies. What makes them special is the high oven temperature and cold butter, which create that perfect texture in just minutes.
This recipe is ideal for beginners because there’s no chilling, no complicated steps, and everything comes together quickly. If you’re craving warm, melty chocolate chip cookies fast, this recipe delivers every time.
Key Takeaways
• Ready in under 15 minutes
• Soft centers with crisp edges
• No dough chilling required
• Bakery-style cookies at home
• Beginner-friendly recipe
Why You’ll Love These Cookies
These cookies bake at a higher temperature, which helps them puff up quickly while keeping the centers soft and gooey. Cornstarch adds tenderness, and using cold butter prevents the cookies from spreading too much.
They’re perfect for last-minute desserts, late-night cravings, or when you want fresh cookies without waiting.
Ingredients
- 1¼ cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup cold unsalted butter, cubed
- 6 tablespoons granulated sugar
- 6 tablespoons brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 10–11 oz semi-sweet chocolate chips
- ¼ cup walnut pieces (optional)
Equipment & Tools
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Spatula or spoon
- Cookie scoop or tablespoon
Instructions & Method
Preheat your oven to 475°F and line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, cornstarch, salt, and baking soda. Set aside.
In a large mixing bowl, add the cold cubed butter, granulated sugar, brown sugar, egg, and vanilla extract. Mix gently just until combined. The butter should still be slightly chunky—do not overmix.
Add the dry ingredients to the wet mixture and stir until just combined. The dough will be thick.
Fold in the chocolate chips and walnuts if using, making sure they are evenly distributed.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart.
Bake for 6–7 minutes, until the tops are lightly golden but the centers still look soft.
Remove from the oven and allow the cookies to rest on the baking sheet for a few minutes. They will continue to set as they cool.
Serve warm for the best gooey texture.
Tips, Variations & Substitutions
For extra gooey cookies, slightly underbake them and let them finish setting on the pan. You can swap walnuts for pecans or skip nuts entirely. Use dark chocolate chunks for an even richer flavor.
Serving Suggestions
Serve these cookies warm with a glass of cold milk or alongside vanilla ice cream. They’re perfect for dessert trays, family gatherings, or cozy nights at home.
Storage & Make-Ahead
Store cooled cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for up to 2 months and reheat briefly before serving.
Conclusion
These 7 Minute Chocolate Chip Cookies prove that you don’t need hours to make bakery-quality cookies at home. With simple ingredients and a fast bake time, this recipe is one you’ll come back to again and again.