Description
These Brown Butter Scoopable Chocolate Chip Cookies feature a unique chocolate sauce center that’s gooey and melty—perfect for cookie lovers looking for a delightful treat!
Ingredients
Scale
- 6 tablespoons chocolate sauce
- 1/2 cup unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 cup chocolate chips
- flaky sea salt for finishing
- vanilla ice cream for serving
Instructions
- Scoop 6 one-tablespoon portions of chocolate sauce onto a parchment-lined plate or baking sheet. Freeze while preparing the cookie dough.
- Place the unsalted butter in a light-colored saucepan over medium heat. Stir continuously as the butter melts, foams, and turns golden with brown specks, about 7 minutes. Pour into a heatproof bowl and let cool for about 10 minutes.
- Add light brown sugar and granulated sugar to the brown butter. Whisk vigorously until smooth and slightly thickened, about 1 minute. Add the egg, egg yolk, and vanilla extract, whisking until glossy and well combined, about 30 seconds.
- In a separate bowl, whisk together all-purpose flour, cornstarch, baking soda, and sea salt.
- Fold the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips; the dough will be soft and slightly slick from the brown butter.
- Divide the dough into 6 equal portions. Flatten each portion, place a tablespoon of frozen chocolate sauce in the center, then fold the dough around it and roll into a ball, ensuring the chocolate is fully enclosed.
- Place the dough balls in a greased or parchment-lined 8-inch round or square pan, making sure they are close together.
- Chill the dough in the fridge for about 10 minutes while preheating your oven to 350°F.
- Bake for 14-15 minutes until the edges are golden brown but the centers look slightly underdone. They will continue to set as they cool.
- Let the cookies cool in the pan for 5 minutes, then sprinkle with flaky sea salt.
- Top with scoops of vanilla ice cream and serve immediately.
Notes
Ensure the chocolate sauce is fully frozen before wrapping it in dough for the best results.
The cookies may appear underbaked, but they will firm up as they cool, keeping the centers molten.
Store leftover cookies in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg