Thick Gooey Cookies
Thick, gooey, and loaded with melty chocolate chips, these brown butter cookies are the kind of treat that disappears fast from the cooling rack. The nutty aroma from the browned butter makes every bite taste rich, cozy, and bakery-style at home.
Equipment
- 1 Light-colored saucepan
- 1 Large bowl
- 1 Baking Sheet
- 1 Parchment Paper
- 1 Wire rack
Ingredients
Ingredients
- 1 cup unsalted butter browned
- 1 cup light brown sugar packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 tsp alcohol-free vanilla
- 2.5 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 0.5 tsp salt
- 2 cups semi-sweet chocolate chips plus extra for topping
Instructions
- Place the butter in a light-colored saucepan over medium heat. Stir often as it melts, foams, and turns golden brown with a warm, nutty smell. Remove it from the heat right away and let it cool for a few minutes.
- In a large bowl, whisk the browned butter with the brown sugar and granulated sugar until combined. Add the eggs and alcohol-free vanilla, then whisk again until smooth and glossy.
- Sprinkle in the flour, cornstarch, baking soda, and salt. Stir gently just until no dry streaks remain. The dough should be thick and soft, not overmixed.
- Add the chocolate chips and fold them through the dough so they are evenly distributed. Save a few chips to press on top of the dough balls before baking if you want a prettier finish.
- Cover the bowl and chill the dough for at least 1 hour, or longer if you want even thicker cookies. Chilling helps the flavors deepen and keeps the cookies from spreading too much.
- Line a baking sheet with parchment paper and scoop the dough into generous balls. Leave space between each one, then bake until the edges are set and the centers still look slightly soft.
- Let the cookies rest on the baking sheet for a few minutes, then move them to a wire rack. They will finish setting as they cool, which helps keep the centers thick and gooey.
Notes
Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 2 months.