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

Tips for success

For the best texture, use a combination of semisweet and dark chocolate chips. The semisweet provides sweetness, while the dark adds depth.

If you want extra crunch, add a handful of chopped toasted pecans or walnuts. For a more pronounced salted caramel flavor, sprinkle a pinch of flaky sea salt on each cookie right after they come out of the oven.

To keep cookies soft and chewy, store them in an airtight container with a slice of bread. The bread releases moisture, keeping the cookies tender.

For the ultimate gooey experience, reheat cookies in the microwave for 10-15 seconds before serving. This revives the melted chocolate and makes them taste freshly baked.

Variations

• Double Chocolate: Replace 2 tablespoons of the all-purpose flour with 2 tablespoons of unsweetened cocoa powder. Add 1/2 cup of white chocolate chips along with the semisweet chips for a richer, fudgier cookie.
• Nutty Crunch: Fold in 1/2 cup of toasted chopped pecans or walnuts with the chocolate chips. The nuts add a welcome crunch and complement the nutty brown butter flavor.
• Salted Caramel: After baking, press a small piece of caramel candy into the center of each warm cookie and sprinkle with flaky sea salt. The caramel melts into a gooey pocket, and the salt balances the sweetness.
• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. The texture will be slightly more tender, but the cookies will still be delicious.

Storage and make-ahead

Fridge

Baked cookies can be stored in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or reheat before serving.

Freezer

Freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag for up to 3 months.

Reheat

Reheat a single cookie in the microwave for 10-15 seconds to restore gooeyness. For multiple cookies, warm them in a 300°F (150°C) oven for 5 minutes.

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

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag and freeze for up to 3 months. Thaw at room temperature or reheat in a 300°F (150°C) oven for 5 minutes.

The cookie dough can be made ahead and refrigerated for up to 3 days. After scooping, freeze the dough balls on a baking sheet until solid, then transfer to a zip-top bag and freeze for up to 3 months.

When ready to bake, place the frozen dough balls on a parchment-lined baking sheet and bake at 350°F (175°C) for 13-14 minutes, no need to thaw.

Serving ideas

Serve the cookies warm, straight from the oven, with a glass of cold milk or a scoop of vanilla ice cream. The contrast of warm, gooey cookie and cold, creamy ice cream is irresistible. For a more decadent dessert, sandwich two cookies with a scoop of ice cream to make an ice cream sandwich.

These cookies also make a lovely gift. Pack them in a decorative tin or box, lined with parchment paper. They travel well and stay fresh for several days. For a cookie platter, arrange them on a large plate with fresh berries and a dusting of powdered sugar. They're sure to be the star of any dessert table.

Frequently asked questions

Recipe card

Brown Butter Chocolate Chip Cookies with Gooey Centers

Prep 20 minCook 12 minRest 30 minTotal 1 h 2 minServes 24

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 cups semisweet chocolate chips, plus extra for topping

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Place the baking sheet with the dough balls in the freezer for 30 minutes. This step is essential for thick, gooey centers.
6. While the dough chills, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
7. 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.
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

180

Protein

2 g

Carbohydrates

24 g

Fat

9 g

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