Scoopable Brown Butter Chocolate Chip Cookies Recipe
These Scoopable Brown Butter Chocolate Chip Cookies are rich, chewy, and deeply flavorful, baked “deep-dish” style in a pan to create crispy edges and ultra gooey centers. Brown butter enhances the classic chocolate chip cookie taste with nutty undertones, while chilling the dough ensures the perfect texture. Ideal for scooping into bowls and serving with vanilla ice cream for an indulgent dessert experience.
- Prep Time: 1 hour 40 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet ingredients:
- 1 cup (226 grams) salted butter, sliced
- 1 ½ cups (320 grams) packed dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon plain whole-milk Greek yogurt
Dry ingredients:
- 2 ½ cups (300 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (270 grams) semisweet chocolate chips, plus a few more for topping
- Flaky sea salt (such as Maldon), for sprinkling
Instructions
- Brown the butter: Melt the butter in a small saucepan over medium heat, whisking constantly. The butter will crackle and foam, then turn a golden amber color and emit a nutty aroma after about 5 minutes. Remove from heat and immediately transfer all the butter and browned bits into the bowl of a stand mixer. Let cool for 5 minutes.
- Mix the wet ingredients: In the stand mixer fitted with a paddle attachment, combine the cooled brown butter with brown sugar and granulated sugar on medium speed until well mixed, about 1 minute. Beat in the egg, egg yolk, vanilla extract, and Greek yogurt until smooth and creamy, about 1 minute.
- Prepare and combine dry ingredients: In a separate large bowl, whisk together flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture with the mixer on low speed, mixing just until combined, about 1 minute. Fold in the chocolate chips gently to avoid overmixing.
- Scoop the dough: Using a large cookie scoop or spoon, measure out ½ cup (6 ounces) balls of dough. Roll each into a smooth ball and place them evenly spaced in a 9-inch pie pan, cast iron skillet, or 9×9-inch baking pan. You should get about 7 dough balls. Top the balls with 2 extra tablespoons of chocolate chips.
- Chill the dough: Refrigerate the pan with dough balls for 1 hour to let the flavors meld and solidify the butter which helps control spreading and deepens the butterscotch flavor.
- Bake: Preheat the oven to 350°F with the rack in the middle. Bake the chilled dough for 18 to 23 minutes until the dough balls have spread and are lightly golden on top but remain gooey inside. Avoid overbaking as underbaking is essential for a fudgy texture. Immediately sprinkle flaky sea salt over the cookies as soon as they come out of the oven.
- Cool and serve: Let the pan cool for 10 minutes. Scoop out servings into bowls or sundae cups. Enjoy plain or with a scoop of vanilla ice cream for an extra special treat.
Notes
- Chilling the dough for 1 hour is crucial for flavor development and to ensure the cookies spread properly during baking.
- Use salted butter for the best balance of flavor and ensure the baked cookies are sprinkled with flaky sea salt for a gourmet touch.
- Underbaking is key to achieving the chewy, gooey center that defines these cookies. Watch closely near the end of baking time.
- If you do not have a stand mixer, you can mix by hand using a whisk; times will be similar.
- These cookies are best served warm but can be stored in an airtight container at room temperature for up to 3 days.