Name: Brown Butter Scoopable Chocolate Chip Cookies
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Cuisine: American
Ingredients: 3/4 cup unsalted butter; 3/4 cup packed light brown sugar; 1/4 cup granulated sugar; 1 large egg, room temperature; 1 egg yolk, room temperature; 2 teaspoons vanilla extract; 1 3/4 cups all-purpose flour; 3 tablespoons cornstarch; 3/4 teaspoon baking soda; 3/4 teaspoon fine sea salt; 1 1/4 cups semi-sweet chocolate chips or chunks; 1/3 cup thick chocolate sauce or hot fudge sauce; 1 pinch flaky sea salt

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Brown Butter Scoopable Chocolate Chip Cookies are warm, gooey pan-baked cookies with nutty brown butter, melty chocolate centers, crisp golden edges, and a soft middle I can scoop straight from the pan.

Brown Butter Scoopable Chocolate Chip Cookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

¾ cup unsalted butter

¾ cup packed light brown sugar

¼ cup granulated sugar

1 large egg, room temperature

1 egg yolk, room temperature

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

3 tablespoons cornstarch

¾ teaspoon baking soda

¾ teaspoon fine sea salt

1 ¼ cups semi-sweet chocolate chips or chunks

⅓ cup thick chocolate sauce or hot fudge sauce

1 pinch flaky sea salt

Directions

I scoop 6 tablespoon-sized portions of chocolate sauce onto parchment paper and freeze them until firm.

I brown the butter in a saucepan over medium heat until it turns golden, smells nutty, and has browned specks. I let it cool for 10 minutes.

I whisk the brown sugar and granulated sugar into the butter, then mix in the egg, egg yolk, and vanilla.

In a separate bowl, I whisk the flour, cornstarch, baking soda, and fine sea salt.

I fold the dry ingredients into the wet mixture, then stir in the chocolate chips.

I divide the dough into 6 portions. I flatten each portion, place frozen chocolate in the center, and seal it completely.

I arrange the dough balls close together in a greased or lined 8-inch pan.

I chill the pan for 10 minutes while preheating the oven to 350°F.

I bake for 14 to 15 minutes, until the edges are golden and the centers still look soft.

I cool the cookies for 5 minutes, sprinkle with flaky sea salt, and serve warm.

Servings and Timing

This recipe makes 6 servings.

Prep time: 25 minutes

Cooking time: 14 minutes

Total time: 39 minutes

Calories: 856 kcal per serving

Variations

I like using dark chocolate chunks for a deeper flavor. I can also add chopped toasted pecans or walnuts for crunch.

For a sweeter version, I use milk chocolate chips. For a more intense dessert, I add a drizzle of extra hot fudge sauce before serving.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 3 days.

To reheat, I warm a portion in the microwave for 15 to 25 seconds, just until the center becomes soft and gooey again.

FAQs

Can I make the dough ahead of time?

Yes, I can prepare the filled dough balls ahead and chill them for up to 24 hours before baking.

Can I use regular chocolate instead of chocolate sauce?

Yes, I can use thick chocolate ganache or a piece of soft chocolate, but frozen hot fudge gives the best molten center.

Why do I need to brown the butter?

I brown the butter because it gives the cookies a richer, nuttier flavor than regular melted butter.

Can I bake these as individual cookies?

Yes, I can bake them on a lined baking sheet, but I watch them closely because they may bake a little faster.

Should the center look underbaked?

Yes, I like the center to look soft when it comes out of the oven because it continues setting as it cools.

Conclusion

Brown Butter Scoopable Chocolate Chip Cookies are rich, warm, and extra gooey. I love serving them fresh from the oven when the edges are crisp, the middle is soft, and the chocolate center is melted.

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Brown Butter Scoopable Chocolate Chip Cookies

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Author: Cheryl
Total Time: 39 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

Brown Butter Scoopable Chocolate Chip Cookies are rich, gooey pan-baked cookies with nutty brown butter, melty chocolate centers, crisp golden edges, and soft middles perfect for scooping warm from the pan.

Instructions

Scoop 6 tablespoon-sized portions of chocolate sauce onto parchment paper and freeze until firm.
In a saucepan over medium heat, brown the butter until golden with browned specks and a nutty aroma. Cool for 10 minutes.
Whisk the brown sugar and granulated sugar into the browned butter until combined.
Mix in the egg, egg yolk, and vanilla extract.
In a separate bowl, whisk together the flour, cornstarch, baking soda, and fine sea salt.
Fold the dry ingredients into the wet mixture, then stir in the chocolate chips.
Divide the dough into 6 portions. Flatten each portion, place a frozen chocolate portion in the center, and seal completely.
Arrange the dough balls close together in a greased or lined 8-inch pan.
Chill the pan for 10 minutes while preheating the oven to 350°F.
Bake for 14 to 15 minutes until the edges are golden and the centers still appear soft.
Cool for 5 minutes, sprinkle with flaky sea salt, and serve warm.