Gooey Chocolate Chip Cookies
User Reviews
4.9
Gooey Chocolate Chip Cookies
Description
This Gooey Chocolate Chip Cookies recipe starts by browning butter until golden and aromatic, then cooling it before mixing with sugars, eggs, and vanilla. The dough includes baking soda, salt, and flour, then is folded with chocolate chips and chunks. Chilling the dough is important to prevent spreading and deepen flavor.
The baking time is brief, yielding cookies with edges just set and centers that remain soft and luscious. The browned butter imparts a nutty, caramel-like flavor that enhances the overall richness, complementing the sweet and slightly bitter chocolate mix. The texture balances a slight crispness on the outside with a tender, melting middle.
These cookies store well at room temperature for several days and can also be frozen to preserve freshness. The recipe allows for gluten-free flour substitution and recommends using both chips and chunks for better chocolate distribution.
Chilling the dough is vital; it can last up to 72 hours for deeper flavor development. Baking until edges are barely set ensures the intended gooey texture. The browned butter should be cooled in the freezer to avoid curdling eggs during mixing.
Ingredients
- 2 ½ ticks butter see note
- 1 ¼ cups brown sugar tightly packed
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 2 egg
- 2 ½ cups flour gluten free 1 to 1 or all purpose
- 1 tsp baking soda
- pinch salt 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
- Browning the butter enhances flavor but reduces moisture; start with extra butter accordingly.
- Cool the browned butter in the freezer for 5-10 minutes before combining to prevent eggs from curdling.
- The dough must be chilled at least 1 hour to avoid the cookies spreading too thin; chilling up to 72 hours deepens flavor.
- Bake cookies until edges are barely set for a gooey center.
- Store at room temperature for up to 4 days; freezing is suitable for longer storage.
- Using both chocolate chips and chunks improves chocolate texture and distribution.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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