Extra Gooey Brown Butter Chocolate Chip Cookies with Melted Centers
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Extra Gooey Brown Butter Chocolate Chip Cookies with Melted Centers
I am not sure what your favorite cookie is but why is it chocolate chip?
Have you ever struggled with the perfect chocolate chip cookie? I want mine ooey-gooey in the middle with a slight crunch on the edge. I want it to remind me of my childhood but have an elevated flavor profile to match my sophisticated pallet. I want it to be perfect for dunking, perfect hot, perfect cool, perfect with ice cream. I want it to be perfect.
Have you ever tasted the perfect cookie? Well, you will today!
Why You’ll Love This Recipe
- Quick and easy.
- Everyones’s favorite cookie.
- You’ll be the family favorite.
Ingredients
- 3 sticks salted butter
- 1 cup brown sugar
- 1 cup white sugar
- 1 whole egg
- 1 egg yolk
- 1 teaspoon vanilla bean paste
- 3 cups flour
- 1 teaspoon baking soda
- a pinch of salt
- 2 cups chocolate chips
- cocoa Powder
- powdered sugar
- melted chocolate
Tools Needed
- Ice cream scoop
- Microwave safe glass bowl
- spatula
- Cup measuring set
- baking sheet
Note: Do not consume raw cookie dough. It is unsafe to consume.
Ultimate Brown Butter Chocolate Chip Cookies
(Makes 12–16 cookies depending on scoop size)
-
Melt the butter
In a microwave-safe glass bowl, melt 3 sticks of salted butter (1.5 cups once fully melted). -
Mix in the sugars
Stir in 1 cup brown sugar and 1 cup white sugar by hand until fully combined and smooth. -
Add eggs
Add 1 whole egg + 1 egg yolk and mix until the mixture is glossy and uniform. -
Add vanilla
Stir in 1 teaspoon vanilla bean paste. -
Combine dry ingredients
Add 3 cups flour, 1 teaspoon baking soda, and a pinch of salt. Mix until just combined—do not overmix. -
Add chocolate
Fold in 2 cups high-quality chocolate chips, reserving ½ cup to chop and add on top after baking. -
Rest the dough
Let the dough sit for 15 minutes to hydrate and thicken. -
Scoop & bake
Scoop the dough using an ice cream scooper onto a lightly greased baking sheet.
Bake at 350°F for 12 minutes, rotating the tray halfway through. -
Finishing touches
As soon as they come out of the oven, top with the reserved chopped chocolate chips.
For extra flair, sprinkle with cocoa, powdered sugar, or drizzle melted chocolate on top. -
Cool & serve
Allow cookies to cool slightly until warm (not hot—you know better than to burn the roof of your mouth). -
Share the love
Post your cookie photos and tag us on social media!
Tips & Substitutions
- You may add nuts to some for a little razzle dazzle.
- If you are gluten free, sub oats for flour (grind them).
- We would not suggest making this a vegan recipe.
Storage & Reheating
- Fridge: Store fresh dough in an airtight container for up to 7 days.
- Freezer: Roll the dough into a cylinder and wrap in parchment paper then plastic wrap. Freeze for up to 30 days.
- Fresh Cookies: Store in an airtight container with a slice of bread for up to 5 days.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely!
Can I substitute butter?
Though we wouldn’t suggest it - you could use shortening (1:1 ratio) or vegan butter (1:1 ratio)
What should I serve this with?
These are served best warm with ice cream and a little caramel drizzle.
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Comment and let me know how yours turned out!