Brown Butter Scoopable Chocolate Chip Cookies

Scoopable chocolate chip cookie with molten chocolate center being scooped from a baking dish

No ratings yet

Brown Butter Scoopable Chocolate Chip Cookies

Viral scoopable cookies with browned butter, crispy caramelized edges, a molten dark chocolate center, and gooey scoopable interiors. Served warm with ice cream and flaky salt. Servings 6

Prep Time25

Cook Time14

Total Time39

Course: Dessert

Cuisine: American

Servings: servings

Ingredients

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, I used stonewall bittersweet chocolate sauce

US Customary - Metric

Instructions

Scoop 6 one-tablespoon portions of chocolate sauce onto a parchment-lined plate or baking sheet. Freeze while you prepare the cookie dough so the centers firm up and are easier to stuff.
1/3 cup thick chocolate sauce or hot fudge sauce that sets
Place the 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 into a heatproof bowl (scrape all those brown bits!) and let cool for about 10 minutes. You want it warm but not hot.
3/4 cup unsalted butter
Add the light brown sugar and granulated sugar to the brown butter. Whisk vigorously for about 1 minute until smooth and slightly thickened. Add in the egg, egg yolk, and vanilla extract. Whisk until the mixture is glossy and well combined, about 30 seconds.
3/4 cup light brown sugar, 1/4 cup granulated sugar, 1 large egg, 1 egg yolk, 2 teaspoons vanilla extract
In a separate bowl, whisk together all-purpose flour cornstarch, baking soda, and sea salt.
1 & 3/4 cup all-purpose flour, 3 tbsp cornstarch, 3/4 teaspoons baking soda, 3/4 teaspoons fine sea salt
Add the dry ingredients to the wet mixture. Fold with a spatula until just combined, no flour streaks, but don't overmix. Fold in the chocolate chips. The dough will be soft and slightly slick from the brown butter. That's normal.
1 & 1/4 cup semi-sweet chocolate chips or chunks
Divide the dough into 6 equal portions. Flatten each portion in your hand, place a tablespoon of frozen chocolate sauce in the center, then fold the dough around it and roll into a ball. Make sure the chocolate is fully enclosed.
Place the 6 dough balls snugly in a greased or parchment-lined 8-inch round cake pan, oval pan, or even 8x8 inch square pan. They should be touching or very close together.
Place the dough in the fridge for about 10 minutes while you preheat your oven to 350°F
Bake for 14-15 minutes until the edges are golden brown but the centers still look slightly underdone and puffy. They will look a little underbaked, but that's okay. The cookies will continue to set as they cool.
Let the cookies cool in the pan for 5 minutes no longer or you'll lose that molten center. Sprinkle generously with a pinch flaky sea salt for finishing.
1 pinch flaky sea salt
Top with scoops of 6 pieces vanilla ice cream for serving and serve immediately. Scoop straight from the pan with a big spoon. The chocolate center should be melty and gooey when you dig in.

Notes

Quick filling shortcut:

If you don’t have time to freeze the chocolate sauce portions, transfer the sauce to a Ziploc bag or piping bag and place it in the freezer while you prepare the dough. When ready to assemble, flatten the cookie dough, snip the tip of the bag, and pipe about 1 tablespoon of filling into the center. Fold the dough over to seal. This works best if the chocolate sauce is fairly thick so it stays in place.

Nutrition