Go Back
Gooey chocolate chip cookies.

Get the Recipe: Gooey Chocolate Chip Cookies

These gooey chocolate chip cookies are absolutely perfect! They have soft chewy edges and a gooey center. The chocolate chunks and chocolate chips are melty and delicious. This is truly the best chocolate chip cookie recipe ever!
5 from 22 votes

Ingredients

Instructions 

  • First, brown butter. Add butter to a skillet over low medium heat. Continue stirring for about 5 to 7 minutes, until butter has turned a golden color.
  • Then, pour butter into a bowl. Scrape the brown bits at the bottom of the skillet into the bowl. Place bowl in freezer while you gather the other ingredients. Line baking pan with parchment paper.
  • In a large bowl, combine flour, baking soda and sea salt. Set aside.
  • Remove brown butter from freezer. In a mixing bowl, add brown butter, granulated sugar and brown sugar. Stir to combine.
  • Then, add in vanilla extract and eggs. Stir to combine.
  • Pour wet mixture into the dry mixture. Stir to combine.
  • Fold in chocolate chips and chocolate chunks. I recommend using both if possible.
  • Use ice cream scoop to scoop balls of dough onto lined baking pan. Then, chill these balls of dough for 1 hour in fridge.
  • After 1 hour, remove pan from fridge. Preheat oven to 375 degrees Fahrenheit. Bake cookies for 8 to 9 minutes or until edges are just barely golden.
  • Finally, remove cookies from oven. Allow them to cool on pan for 5 to 10 minutes before gently transferring to a cooling rack.

Notes

  • The brown butter adds a ton of flavor to these cookies!  If only using melted butter, melt only 2 sticks of butter.  Browning the butter leads to some of the moisture evaporating, thus needing more butter to begin with.
  • The brown butter is very hot.  Place it in a bowl in the freezer for at least 5 to 10 minutes to cool it down.  Otherwise, it will curdle the eggs when mixed together.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • Chilling the dough is not optional.  These cookies will spread too thin otherwise.
  • Feel free to chill the dough for up to 72 hours if needed.  The longer it chills, the more deep the flavor becomes.
  • Bake cookies only until edges are barely set.  They are meant to be gooey!
  • Store cookies at room temperature for up to 4 days.
  • Cookies freeze and thaw well.
Calories: 367kcal, Carbohydrates: 51g, Protein: 4g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.5g, Cholesterol: 51mg, Sodium: 172mg, Potassium: 55mg, Fiber: 2g, Sugar: 34g, Vitamin A: 383IU, Calcium: 46mg, Iron: 2mg