Description

These Brown Butter Scoopable Chocolate Chip Cookies are a delightful mix of sweet, buttery flavor with gooey chocolate centers. Ideal for an easy dessert that impresses, they combine rich ingredients in a simple preparation, perfect for celebrations or a cozy night in.

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
1 & 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

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Instructions

Scoop six one-tablespoon portions of chocolate sauce onto a parchment-lined plate or baking sheet and freeze while preparing the cookie dough.
In a light-colored saucepan over medium heat, melt the unsalted butter, stirring constantly until golden with brown specks, about seven minutes. Pour into a heatproof bowl and cool for ten minutes.
Whisk together the brown butter, light brown sugar, and granulated sugar until smooth and slightly thickened. Add the egg, egg yolk, and vanilla extract; whisk until glossy.
In another bowl, combine the all-purpose flour, cornstarch, baking soda, and sea salt. Mix well.
Gently fold the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips to create a soft, slightly slick dough.
Divide the dough into six equal portions. Flatten each one, place a frozen chocolate sauce scoop in the center, and roll into a ball, enclosing the chocolate completely.
Arrange the dough balls snugly in a greased or parchment-lined pan and refrigerate for ten minutes while preheating the oven to 350°F.
Bake for 14-15 minutes until edges are golden and centers look puffy but slightly underdone. They will continue to set while cooling.
Let the cookies cool for five minutes in the pan and sprinkle with flaky sea salt before serving.
Serve warm with scoops of vanilla ice cream, scooping directly from the pan.

Notes

Ensure the brown butter cools but is still warm before whisking with sugars.
The cookie dough may appear underbaked, but it will firm up as it cools, leading to a gooey center.
Feel free to use your favorite chocolate sauce for the filling.

Nutrition

Serving Size: 1 cookie
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg