Scoopable Brown Butter Chocolate Chip Cookies
These Scoopable Brown Butter Chocolate Chip Cookies are baked in one pan and scooped warm for the ultimate gooey, shareable dessert. With golden, caramelized edges, soft centers, and melty chocolate chips throughout, they’re finished with flaky sea salt, homemade hot fudge sauce, and a scoop of vanilla ice cream for the coziest cookie skillet–style treat.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Salted Butter: Browned to add rich, nutty flavor and create caramelized edges in the cookies and hot fudge sauce.
Avocado Oil: Adds moisture and helps keep the cookie centers soft and gooey.
Brown Sugar: Provides deep caramel sweetness and contributes to chewy, gooey texture.
Granulated Sugar: Balances sweetness and helps create lightly crisp, golden edges.
Egg: Binds the dough and adds richness for soft, scoopable centers.
Heavy Cream: Adds extra moisture and richness to the cookie dough and creates a silky texture in the hot fudge sauce.
Vanilla Bean Paste or Extract: Enhances the warm, bakery-style flavor of the cookies and fudge sauce.
All-Purpose Flour: Provides structure while keeping the cookies tender and soft.
Baking Soda: Helps the cookies spread and develop caramelized edges.
Baking Powder: Adds a touch of lift for a soft, tender texture.
Salt: Balances sweetness and intensifies chocolate and brown butter flavors.
Semi-Sweet Chocolate Chips or Chopped Chocolate: Melt into the dough for pockets of gooey chocolate throughout.
Half And Half: Creates a smooth, pourable consistency for the homemade hot fudge sauce.
Unsweetened Cocoa Powder: Deepens chocolate flavor in the hot fudge sauce for a rich, fudgy finish.
Flaky Sea Salt: Sprinkled on top to balance sweetness and elevate the chocolate flavor.
Why You’ll Love Scoopable Brown Butter Chocolate Chip Cookies:
Golden Caramelized Edges: Crisp, buttery edges with deep brown butter flavor.
Gooey Centers: Soft, melty middles that are perfect for scooping warm from the pan.
Rich Brown Butter Flavor: Nutty brown butter adds extra depth and warmth to classic chocolate chip cookies.
Melty Chocolate Chips: Studded throughout for pockets of melted chocolate in every bite.
Skillet-Style Dessert: Baked in one pan for an easy, shareable, crowd-pleasing treat.
Perfect Served Warm: Best enjoyed warm with vanilla ice cream and hot fudge sauce.
Comfort Dessert Vibes: Cozy, nostalgic flavors that feel like a hug in dessert form.
Tips for Making Scoopable Brown Butter Chocolate Chip Cookies:
Brown The Butter Slowly: Stir continuously and watch closely so the milk solids turn deep golden without burning for the best nutty flavor.
Let The Brown Butter Cool Slightly: Cooling for 15–20 minutes prevents the hot butter from scrambling the eggs and keeps the dough smooth.
Make The Hot Fudge Ahead: Preparing the hot fudge sauce while the butter cools streamlines the process and saves time.
Use Low Heat For The Fudge Sauce: Gentle heat prevents scorching and keeps the sauce silky and smooth.
Whisk Wet Ingredients Until Light: Whisking the sugars, eggs, and cream thoroughly helps create soft, gooey centers.
Fold In Dry Ingredients Gently: Mix just until combined to keep the cookies tender and avoid overworking the dough.
Pack The Dough Into The Scoop: Firmly packing the dough ensures even-sized cookies that bake consistently.
Don’t Overbake The Center: Pull the pan when the edges are golden and the middle is still slightly gooey for the best scoopable texture.
Rest Before Scooping: Let the cookies cool for 5–10 minutes so they set slightly while staying warm and gooey inside.
Serve Warm For Best Texture: These cookies are best enjoyed warm with vanilla ice cream, flaky sea salt, and hot fudge sauce.
How to Store Scoopable Brown Butter Chocolate Chip Cookies:
Room Temperature: Cover the pan or store cookies in an airtight container at room temperature for up to 2 days.
Refrigerator: Store baked cookies in an airtight container in the refrigerator for up to 4 days. Reheat before serving for best texture.
Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw and reheat as needed.
Store Sauce Separately: Keep leftover hot fudge sauce in an airtight container in the refrigerator for up to 3 weeks.
To Reheat: Warm individual portions in the microwave for 15–25 seconds to restore gooey centers.
FAQs:
Q: Can I make Scoopable Brown Butter Chocolate Chip Cookies ahead of time?
A: Yes. You can bake the cookies ahead and reheat them gently before serving to restore the gooey centers.
Q: Can I use a different pan size?
A: Yes. A 9” baking dish, pie dish, cake pan, or an 8x8” pan will all work, though bake time may vary slightly.
Q: How do I know when the cookies are done baking?
A: The cookies are done when the edges are lightly golden and the centers are still slightly gooey.
Q: Why are my cookies cakey instead of gooey?
A: Overbaking or adding too much flour can make the cookies more cakey. Remove them while the centers are still soft.
Q: Can I skip the hot fudge sauce?
A: Yes. The cookies are delicious on their own or simply served warm with vanilla ice cream and flaky sea salt.
Q: Can I make the hot fudge sauce ahead of time?
A: Yes. The hot fudge sauce can be made in advance and stored in the refrigerator for up to 3 weeks.
Q: What’s the best way to reheat these cookies?
A: Reheat individual servings in the microwave for 15–25 seconds until warm and scoopable.
Love these? Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these scoopable brown butter chocolate chip cookies. Happy baking!
