Get the Recipe: Gooey Chocolate Chip Cookies
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4.9
75 reviews
Excellent
Get the Recipe: Gooey Chocolate Chip Cookies
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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!
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Ingredients
- 2 ½ ticks 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.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
51g
(17%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
51mg
(17%)
Sodium
172mg
(7%)
Potassium
55mg
(2%)
Fiber
2g
(8%)
Sugar
34g
(68%)
Vitamin A
383IU
(8%)
Calcium
46mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 51g | 17% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 51mg | 17% |
| Sodium | 172mg | 7% |
| Potassium | 55mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 383IU | 8% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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