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

Before you start

Before starting, measure all ingredients and have them at room temperature (except the butter, which will be melted). Line a baking sheet with parchment paper for freezing the dough balls. Prepare a small saucepan for browning the butter.

Make sure you have a large mixing bowl, a whisk, and a spatula ready. The dough comes together quickly, so having everything in place makes the process smooth. Also, clear space in your freezer for the baking sheet.

Instructions

Brown and Mix

1. 1Brown the Butter
   Place the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter foams and turns deep golden brown with nutty toasted milk solids at the bottom, about 7 minutes. Remove from heat and pour into a large mixing bowl. Let cool completely to room temperature.
   Look for The butter will foam, then the foam subsides and you'll see brown specks forming. It should smell nutty and look amber.
   Tip Watch closely at the end—brown butter can go from perfect to burnt quickly. Cool completely before adding other ingredients.
2. 2Mix Sugars and Egg
   Add the granulated sugar and brown sugar to the cooled brown butter. Whisk until well combined. Add the egg and vanilla extract, and whisk vigorously until the mixture is smooth and glossy, about 1 minute.
   Look for The mixture should look like a thick caramel, with no separated butter.
   Tip Whisking thoroughly at this stage helps create those crackly tops.
3. 3Add Dry Ingredients
   Sprinkle the flour, baking soda, and salt over the wet mixture. Fold with a spatula until just combined—no streaks of flour remain. Fold in 1 cup of the chocolate chips, reserving the rest for topping.
   Look for The dough will be thick and slightly sticky. Do not overmix or the cookies will be tough.
   Tip Scrape the bottom of the bowl to ensure everything is incorporated.

The butter should be a deep amber color with toasted milk solids, and the mixture should be smooth and glossy after whisking. The dough will be thick and slightly sticky.

Taste a tiny bit of dough (if you're comfortable with raw egg) to check the sweetness and salt balance. The dough should hold together when pressed.

Chill and Shape

4. 4Scoop and Top
   Scoop the dough into 1 1/2-tablespoon balls and place them on a parchment-lined baking sheet. Press a few extra chocolate chips onto the top of each dough ball.
   Look for The dough balls should be evenly sized for uniform baking.
   Tip Chilling the dough balls on the sheet makes them easy to transfer.
5. 5Freeze the Dough
   Place the baking sheet with the dough balls in the freezer for 30 minutes. This step is essential for thick, gooey centers.
   Look for After 30 minutes, the dough balls should be firm to the touch but not rock-hard.
   Tip Freezing solid prevents spreading and keeps the center soft while the edges crisp.
6. 6Preheat Oven
   While the dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
   Look for The oven should be fully preheated before baking.
   Tip Baking on parchment prevents sticking and makes cleanup easy.

The dough balls should be firm to the touch after freezing, and the chocolate chips pressed on top should stay in place. The oven should be preheated to 350°F (175°C). The dough balls should be evenly spaced on the baking sheets, about 2 inches apart, to allow for spreading.

Bake and Serve

7. 7Bake the Cookies
   Arrange the chilled dough balls on the prepared baking sheets, spacing them 2 inches apart. Bake for 12 minutes, until the edges are golden and crisp, but the centers still look slightly moist and set.
   Look for The edges should be deep golden brown; the centers will look puffed and slightly shiny.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip For softer cookies, pull them out at 11 minutes; for crunchier edges, leave for 13.
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 will firm up as they cool but stay soft in the center.
   Tip Warm cookies are irresistible—serve within 15 minutes of baking for the ultimate experience.

The cookies should have golden brown edges and slightly puffed centers. The centers will look slightly moist and shiny—that's okay. After cooling for 5 minutes, they should lift easily from the parchment. The chocolate should be melted and gooey when you break one open.

Common mistakes

One common mistake is overmixing the dough, which develops gluten and results in tough cookies. Mix until just combined. Another is baking the dough without chilling—the cookies will spread too much and turn out flat. Don't skip the freeze.

Also, be careful not to overbrown the butter; it can go from perfect to burnt quickly. Watch for the color and smell. Finally, use a light-colored baking sheet for even browning; dark sheets can cause the bottoms to burn.

How to tell it’s done

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

If you gently press the center, it should feel firm but give slightly. The cookies will continue to set as they cool on the baking sheet, so don't overbake. For gooier centers, pull them out at 11 minutes; for crisper edges, leave them for 13 minutes.

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