Print

Chewy Brown Butter Chocolate Chip Cookies Recipe with Gooey Centers Made Easy

brown butter chocolate chip cookies - featured image
Print Recipe

These chewy brown butter chocolate chip cookies feature gooey centers and a rich, nutty flavor from browned butter, making them a comforting and irresistible treat.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • ½ cup (100g) granulated sugar
  • ¾ cup (150g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (85g) chocolate chunks
  • Flaky sea salt (optional, for sprinkling)

Instructions

  1. Brown the butter: Place 1 cup (227g) of unsalted butter in a heavy-bottomed saucepan over medium heat. Stir occasionally as it melts, then foams, and finally turns a deep golden brown with a nutty aroma (about 5-7 minutes). Watch closely to avoid burning. Once browned, pour the butter into a heatproof bowl to cool for 10 minutes.
  2. Mix sugars and butter: In a large mixing bowl, combine ½ cup (100g) granulated sugar and ¾ cup (150g) packed brown sugar. Add the cooled browned butter and whisk until smooth and combined.
  3. Add egg and vanilla: Crack in 1 large egg (room temperature) and 1 teaspoon of vanilla extract. Whisk until the mixture is glossy and smooth.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 cups (250g) all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt.
  5. Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep cookies tender.
  6. Fold in chocolate: Add 1 cup (170g) semi-sweet chocolate chips and ½ cup (85g) chocolate chunks, folding gently to distribute evenly.
  7. Chill the dough (optional but recommended): Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps control spreading and improves flavor.
  8. Preheat oven and prepare baking sheet: Heat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  9. Scoop and shape cookies: Use a cookie scoop or tablespoon to drop dough balls spaced about 2 inches apart on the sheet. For gooey centers, slightly flatten the tops.
  10. Bake: Bake for 10-12 minutes, until edges are golden but centers still look soft. The cookies will continue to set as they cool.
  11. Optional finishing touch: Sprinkle flaky sea salt on top immediately after removing from oven for a burst of flavor contrast.
  12. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool further.

Notes

Brown the butter carefully to avoid burning; watch for a nutty aroma and golden brown color. Chilling the dough is recommended to prevent spreading and improve flavor. Pull cookies from the oven when edges are golden but centers still look soft for perfect gooey centers. Sprinkle flaky sea salt on top after baking for a flavor contrast.

Nutrition

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

Find it online: https://elvafood.com/chewy-brown-butter-chocolate-chip-cookies-recipe-with-gooey-centers-made-easy/