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!
Ingredients
- 2 ½ sticks butter, see note
- 1 ¼ cups brown sugar, tightly packed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 ½ cups flour, gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- pinch sea salt
- 1 ½ cups chocolate chips and/or chocolate chunks
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