Brown Butter Chocolate Chip Cookies with Chewy Centers Tips, FAQ & printable recipe

Tips for success

For the most consistent results, weigh your flour rather than scooping it. Too much flour makes cookies dry and cakey.

Use a cookie scoop to portion the dough evenly, ensuring all cookies bake at the same rate. If you do not have a scoop, use two tablespoons to shape each ball.

The extra egg yolk is what gives these cookies their chewy texture—do not skip it. Letting the dough rest in the fridge for 24 hours, if you have time, develops even deeper flavor.

When baking from frozen, add a couple of minutes to the bake time and watch carefully.

Variations

• Sea Salt Topping: Sprinkle flaky sea salt on top of each cookie right after baking. The salt crystals add a pleasant crunch and contrast beautifully with the sweet, buttery dough.
• Nutty Addition: Fold in 1/2 cup of toasted chopped pecans or walnuts along with the chocolate chips. The nuts add extra crunch and complement the brown butter's nutty flavor.
• White Chocolate and Cranberry: Swap the dark chocolate chips for white chocolate chips and add 1/2 cup dried cranberries. The tartness of the cranberries cuts the sweetness of the white chocolate.
• Double Chocolate: Replace 2 tablespoons of the all-purpose flour with unsweetened cocoa powder. Use chocolate chips and enjoy a rich, chocolatey cookie with the same chewy texture.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the baking time.

Reheat

To reheat, place a cookie on a microwave-safe plate and heat for 10-15 seconds, or warm in a 300°F oven for 5 minutes to restore crisp edges.

Store the baked cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—the cookies will absorb moisture from the bread.

For longer storage, freeze the baked cookies in a single layer, then transfer to a zip-top bag for up to 3 months.

The dough can be made up to 3 days ahead and kept in the refrigerator. Scoop into balls and freeze on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2 to 3 minutes to the baking time. The dough also freezes well for up to 3 months.

Serving ideas

Serve these cookies warm for the ultimate gooey chocolate experience. The contrast of crisp edges and molten centers is most pronounced within the first 15 minutes out of the oven. Pair with a glass of cold milk or a scoop of vanilla ice cream for a classic dessert.

For a more elegant presentation, stack the cookies on a platter and dust with flaky sea salt just before serving.

The salt enhances the toffee notes of the brown butter. These cookies are equally delicious at room temperature, making them perfect for lunchboxes or picnics.

Frequently asked questions

Recipe card

Brown Butter Chocolate Chip Cookies with Chewy Centers

Prep 20 minCook 12 minRest 30 minTotal 1 h 2 minServes 16

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tbsp cornstarch
• 1 tsp espresso powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 cups dark chocolate chips
• 1/4 cup dark chocolate chips, for topping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Transfer the baking sheet with the dough balls to the freezer. Freeze for 30 minutes, until the dough balls are firm to the touch.
6. While the dough chills, heat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. 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.
8. 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.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

220

Protein

2 g

Carbohydrates

28 g

Fat

11 g

Automatic estimate from the ingredient list, not laboratory-verified.