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Brown Butter Scoopable Chocolate Chip Cookies Recipe

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3.8 from 7 reviews

Indulge in these decadent Brown Butter Scoopable Chocolate Chip Cookies featuring a molten chocolate center. Brown butter enhances the rich, nutty flavor, while the soft dough envelops a scoop of thick chocolate sauce, creating gooey, melt-in-your-mouth cookie perfection. Finished with a sprinkle of flaky sea salt and served warm with vanilla ice cream, these cookies are an irresistible treat.

Ingredients

Chocolate Sauce Center

  • 6 tablespoons thick chocolate sauce or hot fudge sauce that sets (store bought, e.g. Stonewall bittersweet chocolate sauce)

Cookie Dough

  • 3/4 cup unsalted butter
  • 3/4 cup light brown sugar, packed
  • 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 teaspoons baking soda
  • 3/4 teaspoons fine sea salt
  • 1 & 1/4 cups semi-sweet chocolate chips or chunks
  • 1 pinch flaky sea salt (for finishing)

Instructions

  1. Prepare Chocolate Sauce Centers: Scoop 6 one-tablespoon portions of chocolate sauce onto a parchment-lined plate or baking sheet and freeze them while you make the cookie dough. Freezing helps the centers firm up, making them easier to stuff into the cookie dough.
  2. Brown the Butter: Place unsalted butter in a light-colored saucepan over medium heat. Stir continuously as the butter melts, foams, and then turns golden with brown specks on the bottom, about 7 minutes. It should smell nutty and toasty. Pour the browned butter into a heatproof bowl, scraping the browned bits from the pan, and let it cool for about 10 minutes until warm but not hot.
  3. Mix Sugars with Browned Butter: Add the light brown sugar and granulated sugar to the warm browned butter. Whisk vigorously for about 1 minute until smooth and slightly thickened. Then whisk in the egg, egg yolk, and vanilla extract until the mixture is glossy and well combined, about 30 seconds.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and sea salt.
  5. Form the Cookie Dough: Add the dry ingredients to the wet mixture and fold gently with a spatula until just combined with no flour streaks. Avoid overmixing. Fold in the semi-sweet chocolate chips. The dough will be soft and slightly slick from the brown butter, which is normal.
  6. Stuff Dough with Frozen Chocolate Centers: Divide the dough into 6 equal portions. Flatten each portion in your hand, place one frozen tablespoon of chocolate sauce in the center, then fold the dough around it and roll into a ball, ensuring the chocolate is completely enclosed.
  7. Arrange in Pan: Place the 6 dough balls snugly in a greased or parchment-lined 8-inch round cake pan, oval pan, or 8×8 inch square pan. The dough balls should be touching or very close together to encourage soft edges.
  8. Chill Before Baking: Refrigerate the dough balls for about 10 minutes while preheating the oven to 350°F (175°C).
  9. Bake the Cookies: Bake for 14-15 minutes until the edges are golden brown but the centers still look slightly underdone and puffy. The cookies will continue to set as they cool, maintaining a soft and gooey center.
  10. Cool and Season: Let the cookies cool in the pan for 5 minutes—no longer to preserve the molten chocolate center. Sprinkle generously with flaky sea salt for finishing.
  11. Serve: Top each cookie with a scoop of vanilla ice cream and serve immediately, scooping straight from the pan. The chocolate center should be melty and gooey when you dig in.

Notes

  • Using light-colored saucepan helps you monitor the browning of butter accurately.
  • Room temperature eggs help ensure the dough emulsifies properly for better texture.
  • Do not overmix the dough; this keeps the cookies soft and tender.
  • Chilling the dough balls prior to baking prevents excessive spreading and helps the cookies stay thicker.
  • The cookies will appear slightly underbaked when removed from the oven; this is intentional for a gooey center.
  • Sprinkling flaky sea salt at the end enhances flavor contrast.
  • Serve warm with vanilla ice cream for an indulgent touch.

Find it online: https://bitezly.com/brown-butter-scoopable-chocolate-chip-cookies-recipe/