Brown Butter Chocolate Chip Cookies with Chewy Centers Step-by-step instructions

Before you start

Before starting, measure all ingredients. Brown the butter first and let it cool completely—this is essential. Set up a large mixing bowl, a whisk, a spatula, and a cookie scoop.

Line a baking sheet with parchment paper for scooping the dough. Make sure there is room in the freezer for the baking sheet. Preheat the oven only after the dough has been frozen.

Instructions

Make the Brown Butter Dough

1. 1Brown the Butter
   Place the butter in a saucepan over medium heat. Cook, stirring frequently, as the butter melts, foams, and then turns deep golden brown with toasted milk solids at the bottom. This takes about 7 minutes. Remove from the heat and pour into a large mixing bowl. Let cool completely to room temperature, about 20 minutes.
   Look for The butter smells nutty and has a deep amber color with browned specks.
   Tip Watch closely at the end—the butter can go from browned to burnt quickly.
2. 2Mix the Sugars and Eggs
   Add the dark brown sugar and granulated sugar to the cooled brown butter. Whisk until well combined. Add the egg, egg yolk, and vanilla extract. Whisk vigorously for 1 to 2 minutes until the mixture is pale, glossy, and slightly thickened.
   Look for The mixture lightens in color and forms a smooth, shiny paste.
   Tip A vigorous whisking incorporates air and helps create chewy centers.
3. 3Add the Dry Ingredients
   Sprinkle the all-purpose flour, cornstarch, espresso powder, baking soda, and kosher salt over the wet mixture. Fold gently with a spatula until just a few streaks of flour remain. Add the 1 1/2 cups chocolate chips and fold until evenly distributed.
   Look for The dough is thick, cohesive, and studded with chocolate.
   Tip Do not overmix—stop when the flour is just incorporated.

The butter has turned a deep amber color and smells nutty. After cooling, the mixture of butter and sugars looks like a thick paste.

When you add the egg and whisk, it becomes pale and glossy. The dough comes together into a cohesive, thick mass with chocolate chips evenly distributed.

Chill the Scooped Dough

4. 4Scoop and Top the Dough
   Using a cookie scoop, portion the dough into 16 equal balls, about 2 tablespoons each. Place them on a parchment-lined baking sheet. Press a few of the extra chocolate chips onto the tops of each dough ball.
   Look for The dough balls are round and evenly sized.
   Tip Chilling the dough before scooping makes it easier to handle.
5. 5Freeze the Dough
   Transfer the baking sheet with the dough balls to the freezer. Freeze for 30 minutes, until the dough balls are firm to the touch.
   Look for The dough holds its shape when pressed gently.
   Tip Freezing prevents spreading and keeps the centers thick and chewy.
6. 6Preheat the Oven
   While the dough chills, heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
   Look for The oven is fully preheated and ready.
   Tip An oven thermometer ensures accuracy.

The dough balls are firm to the touch after freezing. They hold their shape when pressed gently. The oven is preheated and the baking sheets are lined with parchment. The dough balls are spaced at least 2 inches apart, ready to bake.

Bake to Golden Perfection

7. 7Bake the Cookies
   Place the frozen dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Bake for 12 minutes, until the edges are golden brown and crisp, while the centers appear slightly set but still moist.
   Look for The edges are caramelized and the centers look slightly underdone.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip The cookies will continue to set as they cool on the pan.
8. 8Cool and Serve
   Let the cookies cool on the baking sheet for 5 minutes. Then transfer to a wire rack to cool slightly. Serve warm for the best gooey chocolate pull.
   Look for The cookies are firm enough to lift but still warm and soft in the middle.
   Tip For an extra gooey center, enjoy within 15 minutes of baking.

The cookies have spread slightly, with golden-brown edges and paler centers. The tops look set but feel soft when pressed. The kitchen smells of brown butter and chocolate. Let them cool on the pan for a few minutes before moving to a wire rack.

Common mistakes

One common mistake is overmixing the dough, which develops gluten and makes cookies tough. Mix until the flour just disappears. Another is baking the cookies without freezing them—this leads to flat, spread-out cookies.

Also, do not overbake; the centers should look slightly underdone when you pull them out, as they will continue to set while cooling.

How to tell it’s done

The cookies are done when the edges are golden brown and crisp, and the centers look set but still slightly soft. The internal temperature of the cookie should reach 160°F (71°C) to ensure the eggs are fully cooked.

Remove from the oven and let cool on the baking sheet for 5 minutes; the residual heat will finish setting the centers.

• Egg dishes: 160°F (71°C) in the thickest part