Why You’ll Love Scoopable Brown Butter Chocolate Chip Cookies Recipe
This recipe gives you all the flavor of classic chocolate chip cookies without shaping dozens of small cookies. It is perfect for sharing, easy to serve with ice cream, and has a rich, bakery-style flavor from browned butter. The chilled dough helps create a thick, fudgy texture with a soft center and lightly crisp edges.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup salted butter, sliced
- 1 ½ cups packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 large egg yolk, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon plain whole-milk Greek yogurt
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups semisweet chocolate chips, plus extra for topping
- Flaky sea salt, for finishing
Directions
Brown the butter in a saucepan over medium heat, whisking until it turns golden and smells nutty. Transfer it to a mixing bowl and let it cool for a few minutes.
Mix the browned butter with both sugars until combined. Add the egg, egg yolk, vanilla, and Greek yogurt, then mix until smooth.
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet mixture and mix just until combined. Fold in the chocolate chips.
Scoop the dough into seven large balls, about ½ cup each. Arrange them in a 9-inch pie pan, 9- or 10-inch cast iron skillet, or 9×9-inch baking pan. Add extra chocolate chips on top.
Chill the pan for 1 hour. Preheat the oven to 350°F, then bake for 18 to 23 minutes, until the edges are lightly golden and the center is still soft. Sprinkle with flaky sea salt and cool for 10 minutes before scooping into bowls.
Servings and timing
This recipe makes 10 servings. Prep time is 1 hour 40 minutes, cook time is 22 minutes, and total time is about 2 hours.
Variations
Use a 1:1 gluten-free all-purpose flour blend for a gluten-free version. Try milk chocolate, dark chocolate, or chopped chocolate instead of semisweet chips. You can also add toasted pecans or walnuts for crunch, or serve the warm cookie scoops with vanilla ice cream, caramel sauce, or whipped cream.
Storage/Reheating
Cover the pan and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave for about 20 seconds, or until warm and soft again. You can also freeze the shaped dough balls before baking, then bake them from frozen with a few extra minutes added to the baking time.
FAQs
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free all-purpose flour blend.
Can I use unsalted butter?
Yes, but add a little extra salt to balance the flavor.
Do I have to brown the butter?
Brown butter gives the cookies their rich, nutty flavor, so it is highly recommended.
Why does the dough need to chill?
Chilling helps the dough firm up, improves the flavor, and keeps the cookies thick and gooey.
Can I make this in a cast iron skillet?
Yes, a 9- or 10-inch cast iron skillet works well.
Can I bake this in a square pan?
Yes, a 9×9-inch baking pan is a good option.
How do I know when it is done?
The edges should be lightly golden, while the center should still look soft and gooey.
Can I add nuts?
Yes, chopped walnuts or pecans would work well.
What should I serve with it?
It is delicious warm with vanilla ice cream.
Can I freeze the baked cookies?
Freezing the dough before baking is the best option for fresher results.
Conclusion
Scoopable brown butter chocolate chip cookies are warm, gooey, rich, and perfect for sharing. With big pools of chocolate, crisp edges, and soft centers, this dessert is a fun twist on classic chocolate chip cookies and tastes especially good served warm with ice cream.
