Description
These Brown Butter Scoopable Chocolate Chip Cookies feature a unique brown butter flavor with gooey chocolate centers. Perfect for a quick treat or dessert with friends, they’re satisfying and easy to make!
Ingredients
Scale
- 3/4 cup unsalted butter
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temp
- 1 egg yolk room temp
- 2 teaspoons vanilla extract
- 2 & 3/4 cup all-purpose flour
- 3 tbsp cornstarch
- 3/4 teaspoons baking soda
- 3/4 teaspoons fine sea salt
- 1 & 1/4 cup semi-sweet chocolate chips or chunks
- 1 pinch flaky sea salt
- 1/3 cup thick chocolate sauce or hot fudge sauce that sets store bought/thick
Instructions
- Scoop 6 one-tablespoon portions of chocolate sauce onto a parchment-lined plate or baking sheet. Freeze while you prepare the cookie dough.
- In a light-colored saucepan, melt the unsalted butter over medium heat, stirring continuously until it turns golden brown with specks, about 7 minutes. Pour into a heatproof bowl and let cool for 10 minutes.
- Add the light brown and granulated sugar to the brown butter, whisk for 1 minute until smooth. Incorporate the egg, egg yolk, and vanilla, whisking until glossy for about 30 seconds.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and sea salt.
- Fold the dry ingredients into the wet mixture with a spatula until just combined. Add in chocolate chips and mix gently.
- Divide dough into 6 equal portions, flatten each, place a piece of frozen chocolate sauce in the center, then wrap the dough around it to form a ball.
- Arrange the dough balls in a greased or parchment-lined 8-inch round or square pan, ensuring they touch or are close together.
- Refrigerate the dough for 10 minutes while preheating the oven to 350°F.
- Bake for 14-15 minutes until edges are golden and centers are puffy and slightly underdone.
- Cool in the pan for 5 minutes before sprinkling with flaky sea salt.
- Serve immediately with scoops of vanilla ice cream, scooping straight from the pan.
Notes
Ensure the butter cools to avoid cooking the eggs when added.
Using a light-colored saucepan helps monitor the browning process of the butter.
Adjust cooking time slightly based on your oven’s performance.
Nutrition
- Serving Size: 1 cookie
- Calories: 352
- Sugar: 25g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 43mg