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Irresistible Brown Butter Chocolate Chip Cookies Easy Gooey Center Recipe

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These brown butter chocolate chip cookies feature a perfect balance of chewy edges and irresistibly gooey centers, with a rich, nutty caramel flavor from browned butter. Easy to make and crowd-pleasing, they are perfect for any occasion.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g) semi-sweet chocolate chips

Instructions

  1. Brown the Butter: In a medium saucepan over medium heat, melt 1 cup (225g) of unsalted butter. Stir frequently as it melts and begins to foam. After about 5-7 minutes, the butter will turn a golden brown color and smell nutty. Remove from heat immediately to prevent burning. Transfer to a heatproof bowl and let it cool to room temperature (about 15 minutes).
  2. Mix Sugars and Butter: In a large mixing bowl, combine the granulated sugar (3/4 cup/150g) and light brown sugar (3/4 cup/165g). Pour in the cooled brown butter and mix until fully incorporated and smooth, about 2-3 minutes with an electric mixer on medium speed.
  3. Add Eggs and Vanilla: Crack in 2 large eggs (room temperature) one at a time, beating well after each addition. Stir in 2 teaspoons of pure vanilla extract until smooth and glossy.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Incorporate Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined. Avoid overmixing.
  6. Fold in Chocolate Chips: Add 1 1/2 cups (270g) of chocolate chips and fold them into the dough evenly.
  7. Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
  8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and Bake: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on prepared sheets. Bake for 10-12 minutes, until edges are golden but centers still look soft and slightly underbaked.
  10. Cool and Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set the gooey centers while keeping them soft.

Notes

Watch the butter closely when browning to avoid burning; it should be golden with a nutty aroma. Chill dough for at least 30 minutes to prevent excessive spreading and enhance flavor. Use room temperature eggs for better mixing. Avoid overmixing once flour is added to keep cookies tender. Rotate baking sheets halfway through baking for even cooking. For gluten-free, substitute all-purpose flour with 1-to-1 gluten-free baking flour. For dairy-free, use dairy-free butter and vegan chocolate chips.

Nutrition

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

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