Name: Scoopable Brown Butter Chocolate Chip Cookies
Prep time: 1 h 40 min
Cook time: 22 min
Total time: 2 h 2 min
Cuisine: American
Ingredients: 1 cup salted butter, sliced; 1 1/2 cups packed dark brown sugar; 1/4 cup granulated sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 tablespoon vanilla extract; 1 tablespoon plain whole-milk Greek yogurt; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 1/2 cups semisweet chocolate chips; Extra chocolate chips for topping; Flaky sea salt for serving

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I love this Scoopable Brown Butter Chocolate Chip Cookies because it bakes into a gooey, deep-dish dessert that I can serve warm straight from the pan. I like pairing it with vanilla ice cream for an easy, cozy treat.

Scoopable Brown Butter Chocolate Chip Cookies

Ingredients

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

1 cup salted butter, sliced

1 ½ cups packed dark brown sugar

¼ cup granulated sugar

1 large egg, room temperature

1 large egg yolk, room temperature

1 tablespoon vanilla extract

1 tablespoon plain whole-milk Greek yogurt

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon kosher salt

1 ½ cups semisweet chocolate chips

Extra chocolate chips for topping

Flaky sea salt for serving

Directions

I brown the butter in a saucepan over medium heat until it turns golden and smells nutty, then I pour it into a mixing bowl and let it cool for 5 minutes.

I mix in the brown sugar and granulated sugar until combined. I add the egg, egg yolk, vanilla, and Greek yogurt, then I mix until smooth.

In a separate bowl, I whisk together the flour, baking soda, and kosher salt. I add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

I fold in the chocolate chips, then I scoop the dough into 7 large portions and arrange them in a greased 9-inch pie dish, skillet, or square baking pan.

I chill the dough for at least 1 hour. I preheat the oven to 350°F, top the dough with extra chocolate chips, and bake for 20 to 24 minutes, until the edges are lightly golden and the center is still soft.

I sprinkle the cookie with flaky sea salt and serve it warm by the spoonful.

Servings and Timing

I get 10 servings from this recipe.

Prep Time: 1 hour 40 minutes

Cooking Time: 22 minutes

Total Time: 2 hours 2 minutes

Calories: 430 kcal per serving

Variations

I like adding chopped walnuts or pecans when I want extra crunch. I also swap semisweet chocolate chips for dark chocolate chunks when I want a richer flavor. For a sweeter version, I sometimes mix in white chocolate chips or caramel bits.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. I reheat a portion in the microwave for about 15 to 25 seconds until warm and soft again.

FAQs

Can I make this without chilling the dough?

I prefer chilling the dough because it helps the cookie bake thicker and gives the brown butter flavor more time to develop.

Can I use unsalted butter?

I can use unsalted butter, but I like adding an extra pinch of salt to balance the sweetness.

Can I bake this in a cast-iron skillet?

I like using a cast-iron skillet because it gives the edges a slightly crisp texture while keeping the center gooey.

How do I know when it is done?

I look for lightly golden edges and a soft center. I avoid overbaking because I want the cookie to stay scoopable.

Can I serve this with ice cream?

I love serving it warm with vanilla ice cream because the cold ice cream melts into the gooey cookie.

Conclusion

I love making this Scoopable Brown Butter Chocolate Chip Cookies when I want a simple dessert that feels rich, warm, and comforting. I serve it straight from the pan, sprinkle it with flaky sea salt, and enjoy every gooey spoonful.

📖 Recipe:

Scoopable Brown Butter Chocolate Chip Cookies

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Author: Cheryl
Total Time: 2 hours 2 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

This scoopable brown butter chocolate chip cookie bakes into a gooey, deep-dish dessert with rich nutty flavor and melty chocolate in every bite. Served warm from the pan, it pairs perfectly with vanilla ice cream for a cozy treat.

Instructions

Brown the butter in a saucepan over medium heat until golden and fragrant. Pour into a mixing bowl and let cool for 5 minutes.
Add the brown sugar and granulated sugar to the butter and mix until combined.
Mix in the egg, egg yolk, vanilla extract, and Greek yogurt until smooth.
In a separate bowl, whisk together the flour, baking soda, and kosher salt.
Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Fold in the semisweet chocolate chips.
Scoop the dough into 7 large portions and arrange them in a greased 9-inch pie dish, skillet, or square baking pan.
Chill the dough for at least 1 hour.
Preheat the oven to 350°F. Top the dough with extra chocolate chips.
Bake for 20 to 24 minutes, until the edges are lightly golden and the center remains soft.
Sprinkle with flaky sea salt and serve warm by the spoonful.