The first sign they’re ready? That warm, brown sugar vanilla smell curling out of the kitchen. These chocolate chip cookies are soft in the middle, golden at the edges, and packed with gooey goodness. They’ve been making a comeback latelyyou’ll see a dozen versions on every baking boardbut this one’s all comfort, no fuss.
You only need one bowl, melted butter (for chewiness), and a generous heap of chopped chocolate. These bake up thick and soft, like bakery-style cookies but easier. No stand mixer. No chilling required. Just stir, scoop, and bake in under 30 minutes. They’re like the classic ones from your childhood, but with deeper chocolate pockets and an extra chewy bite.
I started baking these in 2012, right after I got into food photography full-time. My nephew took one bite and asked if I could bring them to every holiday… forever. I learned the trick is pulling them out while they’re still puffed and almost underdonethey settle into gooey-dom as they cool. After years behind the camera and stove, I still swear by these for the perfect cookie texture.
Discover the joy of making extra chewy chocolate chip cookies that are crispy on the edges yet gooey in the center. This recipe for brown butter chopped chocolate chip cookies requires no freezing and delivers the ultimate thin cookie experience. Perfectly chewy chocolate chip cookies that everyone will love!
Whisk together the flour, baking soda, and salt in a small bowl until combined.
Place the butter in a saucepan over medium heat and cook it, stirring occasionally, until it begins to bubble and turns a light brown, about 5 to 6 minutes; set aside to cool.
In a large bowl, combine the brown sugar and granulated sugar, then mix in the browned butter until just incorporated.
Add the egg, egg yolks, and vanilla extract to the sugar mixture and whisk until the batter is smooth and thick.
Fold the dry ingredients into the wet ingredients gently using a spatula until a dough forms.
Stir in the milk chocolate chips and semi-sweet chocolate chunks, then let the dough rest for 15 to 20 minutes to meld flavors.
Line a baking sheet with parchment paper.
Scoop dough portions about 1/4 to 1/3 cup each onto the sheet, spacing them so only 6 cookies fit per pan.
Bake the cookies for about 10 minutes until the edges turn golden and the centers look slightly soft.
Allow the cookies to cool on the hot baking sheet for 10 minutes to finish cooking, then transfer them to a wire rack to cool completely and enjoy!
Notes
For best results, use room temperature eggs and measure flour carefully to maintain the chewy texture. Store cookies in an airtight container to keep them fresh.
Why You’ll Love These Chocolate Chip Cookies
These cookies offer the perfect balance of old-school nostalgia and no-fuss modern baking:
Golden edges, gooey centers: Achieve the perfect balance by pulling them from the oven when they’re slightly underdone, a simple timing trick for irresistible results.
Deep, rich flavor: Thanks to browned butter, which adds a nutty, caramel-like depth you’ll adore.
One bowl, no chill time: No need for chilling, freezing, or complex equipment. Just mix, scoop, and bake!
Perfect for sharing: Whether it’s for a holiday, bake sale, or a simple weeknight treat, these are a crowd-pleaser every single time.
Key Ingredients & Why They Work
Here’s a closer look at the stars of this recipe:
Butter: Browned butter is the secret here. It doesn’t just add flavorit enhances the chewy texture and rich aroma.
Two Sugars: Light or dark brown sugar adds moisture and chewiness, while granulated sugar keeps the edges crisp.
Eggs + Yolks: The extra yolks amp up the richness and softness, making these cookies unbelievably tender.
Chocolate Chips and Chunks: Combining milk and semi-sweet chocolate gives each bite a dynamic range of sweetness.
Ingredient Quick Reference
Ingredient
Measurement
Purpose
Unsalted Butter
1 cup
Flavor, texture
Brown Sugar
1 1/4 cup
Moisture, caramel notes
Granulated Sugar
1/3 cup
Crisp edges
Milk Chocolate Chips
1 cup
Melty sweetness
Semi-Sweet Chocolate Chunks
1 cup
Balanced richness
Step-by-Step: How to Make Gooey Chocolate Chip Cookies
Prep like a pro: Before you begin, preheat your oven to 350°F and line your baking sheet with parchment paper. This simple step ensures easy cleanup and prevents sticking.
Mix dry ingredients: Grab a small bowl, whisk together the flour, baking soda, and salt, and set it aside.
Brown the butter: Melt the butter in a pan over medium heat until golden and nutty, about 5–6 minutes. Don’t rushthis step makes all the difference! Transfer it to a bowl to cool.
Build the base: Stir the sugars into the cooled butter until just combined. Whisk in the egg, yolks, and vanilla until smooth and slightly thickened.
Combine and rest: Fold the dry ingredients into the wet mixture carefully. Stir until just a dough forms, then fold in the chocolate. Let the dough rest for 15–20 minutes to develop flavor.
Form and bake: Scoop dough into 1/4–1/3 cup portions, spacing them out well on the baking sheet. Bake for 10 minutes (edges golden, centers soft!).
Cool and enjoy: Let cookies rest on the hot baking sheet for 10 minutesthis finishes the bake and keeps them gooey perfection.
Pro Tip: Timing at a Glance
Step
Time
Brown butter
5–6 minutes
Mixing ingredients
10 minutes
Dough resting
15–20 minutes
Baking
10 minutes
Cooling on sheet
10 minutes
Serving & Storing Your Cookies
Serving: These cookies are at their gooey best fresh out of the oven, but they’re just as delightful cooled with a cold glass of milk or a cozy cup of tea or coffee.
Storage: Keep them in an airtight container at room temperature for up to three days. For longer storage, pop them in the freezer for up to 3 months and reheat in the microwave for that fresh-from-the-oven feel.
Storage Tips at a Glance
Storage Method
Duration
Reheating Tip
Airtight container (room temp)
3 days
No reheating needed
Freezer
Up to 3 months
Microwave 10–15 seconds
Expert Says
Balancing fat and sugar is key to perfect chocolate chip cookies. Butter provides moisture and a tender crumb, while sugar controls spreading and caramelization. For a chewier texture, brown sugar adds moisture, while white sugar enhances crispnessunderstanding this helps you tailor the cookie to your preferred consistency.
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The Quest for the Ultimate Chocolate Chip Cookies
After several batches of chocolate chip cookiessome a little too crisp, others barely goldenI learned how to balance that perfect chewiness with melty chocolate pockets. This recipe is the result of all those late-night taste tests and a few happy accidents in the kitchen, now yielding cookies that warm up any afternoon just right.
FAQs ( Chocolate Chip Cookies )
How do I make my cookies chewier?
For extra chewy cookies, use more brown sugar than white sugar, which adds moisture and softness. Incorporate an extra egg yolk to boost richness and chewiness, and avoid overbakingremove cookies when edges are set but centers are still soft. This recipe balances those perfectly for a tender, chewy bite.
Can I make the dough ahead of time?
Absolutely. Allow the dough to chill overnight in the fridge to enhance flavors and texture. Chilling helps control spread during baking, resulting in thicker, more flavorful cookies. Just bring dough to room temperature slightly before baking if it feels too firm.
What type of chocolate works best?
Using chopped semi-sweet chocolate gives the best melt and texture for this dish. Chopped pieces melt unevenly, creating pockets of rich chocolate. While bittersweet or milk chocolate can be used, semi-sweet offers the sweetest balance that complements the dough without overpowering.
How can I prevent flat cookies?
Prevent flat cookies by chilling the dough and not over-mixing once flour is added. Also, avoid using too much butter or melted butter, which causes excess spreading. Use parchment paper or a silicone mat, and bake immediately after shaping for the best rise.
Can I substitute any ingredients?
Yes, you can swap all-purpose flour for bread flour to add chewiness, or use light brown sugar instead of dark for milder flavor. For a twist, add a small amount of apple cider vinegar to tenderize the dough, as seen in some versions. Just avoid ingredients that add too much moisture, which can affect texture.
Conclusion
These delicious chocolate chip cookies come together with minimal fuss and deliver that warm, golden-brown aroma that fills your kitchen with comfort. You’ll love how they bake up thick, soft, and irresistibly gooey every single timelike a hug in cookie form.
Feel free to mix in your favorite nuts or swap half the chips for dark chocolate for a rich twist. When storing, a quick 10-15 second zap in the microwave revives their fresh-baked magica neat trick I picked up from my aunt’s kitchen. Simple swaps and sweet tricks make this recipe your new go-to.
Did these cookies remind you of a special moment or family recipe? I’d love to see your baking photos and hear your cozy stories! Save this recipe to share with the people you lovebecause every kitchen deserves a little warmth and a lot of chocolate.
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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