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Crispy Brown Butter Chocolate Chip Cookies Easy Recipe for Gooey Centers

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These cookies feature crispy edges with warm, gooey centers, enhanced by the rich, nutty flavor of browned butter. Perfect for any occasion, they are quick to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (226 g) unsalted butter, browned
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (165 g) light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 oz (340 g) chocolate chips (semi-sweet or dark preferred)
  • Pinch of flaky sea salt (optional, for sprinkling on top)

Instructions

  1. Brown the butter: In a heavy-bottomed saucepan over medium heat, melt 1 cup (226 g) unsalted butter. Stir frequently as the butter foams and then begins to brown, about 5-7 minutes. Pour into a heatproof bowl and let cool for 10 minutes until warm but not hot.
  2. Mix sugars and butter: In a large mixing bowl, combine 3/4 cup granulated sugar and 3/4 cup light brown sugar. Add the cooled brown butter and beat until creamy and well combined, about 2-3 minutes.
  3. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 2 teaspoons pure vanilla extract. Ensure each egg is fully incorporated before adding the next.
  4. Combine dry ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  5. Blend dry into wet: Gradually add the dry ingredients to the wet mixture, stirring gently with a wooden spoon or spatula until just combined. The dough will be soft and a bit sticky.
  6. Add chocolate chips: Fold in 12 oz chocolate chips evenly, taking care not to over-handle the dough.
  7. Chill the dough (optional but recommended): Cover and refrigerate for at least 30 minutes or up to 24 hours to control spread and intensify flavor.
  8. Preheat oven and prepare baking sheets: Set oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  9. Scoop and space dough: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on prepared sheets. Use slightly larger scoops (about 2 tablespoons each) for crispy edges with gooey centers.
  10. Bake: Bake for 10-12 minutes until edges are golden but centers still look soft and slightly underdone.
  11. Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.

Notes

Chilling the dough is optional but recommended for better flavor and spread control. Watch the butter carefully when browning to avoid burning. Remove cookies from oven when edges are golden but centers still look soft to achieve gooey centers. Use parchment or silicone mats to prevent sticking and promote even browning. Baking times may vary by oven; start checking at 10 minutes.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, crispy cookies, gooey center cookies, easy cookie recipe, homemade cookies

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