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Chewy Brown Butter Chocolate Chip Cookies with Gooey Centers

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These chewy brown butter chocolate chip cookies feature gooey centers and a rich, caramel-like depth from browned butter, making them a perfect homemade treat for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Brown the butter (about 5-7 minutes): Place 1 cup (226g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir frequently as it melts, foams, then turns golden brown with a nutty aroma. Remove from heat and let cool for 5 minutes.
  2. Mix sugars and brown butter (3 minutes): In a large bowl, whisk together granulated sugar and packed light brown sugar. Pour in the slightly cooled brown butter and stir until combined and smooth.
  3. Add eggs and vanilla (2 minutes): Beat in eggs one at a time until fully incorporated. Add vanilla extract and mix well.
  4. Combine dry ingredients (2 minutes): In a separate bowl, sift together all-purpose flour, baking soda, and salt.
  5. Combine wet and dry (3 minutes): Gradually add the dry mix to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing.
  6. Fold in chocolate chips (1-2 minutes): Stir in semi-sweet chocolate chips or chopped chunks evenly through the dough.
  7. Chill the dough (optional but recommended, 30 minutes): Cover the bowl and refrigerate to help the dough firm up and improve cookie shape and texture.
  8. Preheat oven and prepare baking sheet (5 minutes): Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and bake (10-12 minutes): Using a cookie scoop or spoon, place dough balls about 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are set but centers still look slightly underbaked and soft.
  10. Cool and enjoy (10 minutes): Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to maintain gooey centers and firm edges.

Notes

Brown the butter carefully to avoid burning; stir constantly and remove from heat once it turns golden brown with a nutty aroma. Chill dough for at least 30 minutes to control spreading and improve texture. Bake until edges are set but centers remain soft for gooey centers. Optionally sprinkle flaky sea salt on top after baking for a sweet-salty flavor. Dough can be refrigerated up to 24 hours. For dairy-free, substitute butter with vegan margarine or browned coconut oil and use dairy-free chocolate chips. For gluten-free, use a 1-to-1 gluten-free flour blend.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, chewy cookies, gooey center cookies, homemade cookies, easy cookie recipe

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