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Chewy Brown Butter Chocolate Chip Cookies Recipe with Thick Gooey Centers

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These chewy brown butter chocolate chip cookies feature thick, gooey centers and a rich, nutty flavor from browned butter. Perfect for a quick, homemade treat with a soft, melt-in-your-mouth texture.

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 1/4 cups (280g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips or chunks
  • Optional: pinch of flaky sea salt for topping
  • Optional: 1/2 cup (60g) chopped toasted pecans or walnuts

Instructions

  1. Brown the butter: In a heavy-bottomed skillet over medium heat, melt 1 cup (226g) of unsalted butter. Stir constantly as it foams and then starts to brown, about 5 to 7 minutes. Once browned, transfer immediately to a heatproof bowl and let cool for 10 minutes.
  2. Mix sugars with browned butter: Add 3/4 cup granulated sugar and 3/4 cup packed light brown sugar to the cooled butter. Beat together until smooth and slightly fluffy, about 2-3 minutes with a mixer on medium speed.
  3. Add eggs and vanilla: Beat in 2 large eggs one at a time, ensuring each is fully incorporated. Stir in 2 teaspoons pure vanilla extract.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt.
  5. Mix dry into wet: Gradually add dry ingredients to the wet mixture, stirring gently with a spatula or mixer on low speed. Stop mixing as soon as the flour disappears.
  6. Fold in chocolate chips and nuts (if using): Gently fold in 2 cups semi-sweet chocolate chips and optional 1/2 cup chopped toasted nuts.
  7. Chill the dough: Cover dough with plastic wrap and chill in the refrigerator for at least 1 hour, ideally 2 hours.
  8. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop dough: Portion dough into 2-tablespoon (about 30g) balls and place on baking sheets about 2 inches apart.
  10. Add flaky sea salt: Lightly sprinkle a pinch of flaky sea salt on top of each cookie ball (optional).
  11. Bake: Bake for 11-13 minutes until edges are golden brown but centers look soft and slightly underbaked.
  12. Cool: Let cookies sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not rush browning the butter; stir constantly to avoid burning. Chilling the dough is essential for thick, gooey centers and prevents spreading. Use a cookie scoop for uniform size. Pull cookies out when edges are set but centers are still soft for perfect gooeyness. Adjust baking time based on your oven.

Nutrition

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

Find it online: https://emmaoven.com/chewy-brown-butter-chocolate-chip-cookies-recipe-with-thick-gooey-centers/