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Fudgy Brown Butter Chocolate Chip Cookies Recipe with Gooey Centers Easy and Perfect

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These fudgy brown butter chocolate chip cookies feature gooey centers and a rich, nutty flavor from browned butter. Quick and easy to make, they are perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 1 cup (2 sticks, 227g) unsalted butter, browned and cooled slightly
  • 1 cup (packed, 200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 ½ cups (315g) all-purpose flour (or gluten-free blend for GF)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (9 oz, 270g) semi-sweet or dark chocolate chips, plus extra for topping

Instructions

  1. Brown the butter: Place 1 cup (2 sticks, 227g) unsalted butter in a medium saucepan over medium heat. Stir constantly with a wooden spoon or heatproof spatula as it melts. After a few minutes, the butter will foam and then begin to brown with a nutty aroma. Watch closely to avoid burning; this should take about 5-7 minutes. Once browned, remove from heat and let cool for 5 minutes.
  2. Mix the sugars and eggs: In a large mixing bowl, combine 1 cup (packed, 200g) brown sugar and ½ cup (100g) granulated sugar. Add the slightly cooled browned butter and mix well. Then, beat in 2 large eggs one at a time, followed by 2 teaspoons pure vanilla extract. Beat for 3-4 minutes until smooth and glossy.
  3. Combine dry ingredients: In another bowl, whisk together 2 ½ cups (315g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Gradually add this to the wet ingredients, stirring gently until just combined. The dough will be thick and slightly sticky.
  4. Add chocolate chips: Fold in 1 ½ cups (270g) chocolate chips with a spatula, reserving a handful to press on top of each cookie before baking.
  5. Chill the dough (optional but recommended): Cover the dough and refrigerate for at least 30 minutes to develop flavor and prevent spreading during baking.
  6. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  7. Scoop cookies: Use a cookie scoop or tablespoon to drop dough balls about 2 tablespoons (30g) each onto the sheets, spacing them 2 inches apart. Gently press a few extra chocolate chips on top of each ball.
  8. Bake: Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers will still look soft and slightly underdone. Avoid overbaking.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling.

Notes

Chilling the dough is optional but recommended to prevent spreading and deepen flavor. Avoid overbaking to keep centers gooey. Use parchment paper to prevent sticking and promote even browning. Adding flaky sea salt on top before baking adds a lovely contrast. For less spreading, chill dough longer or reduce butter slightly.

Nutrition

Keywords: brown butter cookies, chocolate chip cookies, fudgy cookies, gooey centers, easy cookie recipe, quick cookies, homemade cookies

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