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Scoopable Brown Butter Cookie Recipe

Oversized brown butter chocolate chip cookie dough balls baked together in one pan until the edges are golden and the center stays warm and molten. The viral TikTok scoopable cookie made better with nutty browned butter, dark chocolate chips, and flaky sea salt.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 6 to 8
Calories 480 kcal

Ingredients
  

  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg plus 1 egg yolk, room temperature
  • 2 tsp vanilla bean paste or pure vanilla extract
  • 1 and 3/4 cups all-purpose flour, spooned and leveled
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 and 1/4 cups semisweet or bittersweet chocolate chips or chopped dark chocolate
  • Flaky sea salt for finishing

For serving

  • vanilla ice cream

Instructions
 

  • Brown the butter: Cook butter in a light-colored saucepan over medium heat, stirring occasionally, until milk solids turn amber and smell like toasted hazelnut, 5 to 7 minutes. Pour into a large bowl and scrape in all brown bits. Cool 20 minutes until warm but not hot.
  • Preheat oven to 350 degrees. Grease an 8x8 or 9-inch round pan.
  • Whisk brown sugar and granulated sugar into the cooled brown butter. Add egg, yolk, and vanilla and whisk until smooth and slightly thickened, about 1 minute.
  • Add flour, cornstarch, baking soda, and salt. Stir with a spatula until just combined. Fold in chocolate chips.
  • Scoop dough into balls roughly 3 tablespoons each. Arrange in the pan so balls are touching and nearly fill the pan. For extra gooey centers, freeze the pan 15 to 20 minutes before baking.
  • Bake 18 to 22 minutes until edges are golden and center still jiggles when pan is nudged. Do not wait for a clean toothpick.
  • Rest 10 to 15 minutes. Finish with flaky sea salt. Scoop warm into bowls and top with vanilla ice cream.

Notes

Do not overbake: Pull when the center jiggles. A toothpick should come out with gooey crumbs, not clean.
Flour measuring: Spoon flour into the measuring cup and level off. Do not scoop directly from the bag.
Brown butter must cool: Hot butter will scramble the egg and make the dough greasy. 20 minutes at room temperature is enough.
Freeze for best results: Freezing the assembled pan for 15 to 20 minutes before baking produces a more dramatic gooey center.
Make ahead: Freeze unbaked dough balls up to 3 months. Bake from frozen at 350 degrees, adding 4 to 5 minutes.
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