Scoopable Brown Butter Chocolate Chip Cookies
Serve Scoopable Brown Butter Chocolate Chip Cookies warm from the pan, with a toasty, nutty flavor and pockets of melted chocolate in every bite. Browning the butter first gives the dough a caramel-like depth that melted butter alone cannot match.
Yield: About 24 cookies | Prep: 15 min | Bake: 18–22 min
Scoopable Brown Butter Chocolate Chip Cookies Ingredients
- 3/4 cup (170 g) unsalted butter — Browned first for its nutty flavor. Unsalted butter lets you control the total salt in the dough.
- 1 cup (200 g) brown sugar — Adds moisture and chew. Pack it firmly into the measuring cup so the amount is accurate.
- 1/4 cup (50 g) granulated sugar — A smaller amount of white sugar keeps the cookies from becoming too heavy and helps the edges crisp.
- 2 tsp vanilla extract — Rounds out the sweetness and complements the brown butter.
- 1 large egg — Binds the dough and gives the cookies structure.
- 2 cups (250 g) all-purpose flour — Scoop the flour into the cup and sweep the top flat with a knife. Scooping straight from the bag packs in extra flour and makes the dough stiff.
- 1 tsp baking soda — Helps the cookies spread and brown.
- 1/2 tsp baking powder — Lifts the texture slightly without making the cookies cakey.
- 1/2 tsp salt — Sharpens the sweetness and balances the butter.
- 1 1/2 cups (270 g) chocolate chips — Melt into gooey pockets throughout the cookie.
- Flaky sea salt (for topping) — A light finish on the scoops before baking. Start with a small pinch of flaky sea salt for the topping and add more to taste.
How To Make Scoopable Brown Butter Chocolate Chip Cookies
- Brown the butter.
Melt the 3/4 cup (170 g) unsalted butter in a light-colored saucepan over medium heat. A light pan makes the color change easier to judge. Swirl the pan as the butter melts. The foam will subside, the milk solids will turn golden brown, and a nutty smell will develop.
Pull the pan off the heat as soon as the brown bits appear, because butter can go from browned to burnt quickly. Pour it into a heatproof bowl so it stops cooking, then let it cool slightly.
Pro Tip: If the butter darkens too fast, move it off the heat sooner next time. Burnt butter tastes bitter, and it cannot be fixed once it has gone too far.
Add the sugars and vanilla. While the butter is still warm but not hot, whisk in the 1 cup (200 g) brown sugar and 1/4 cup (50 g) granulated sugar until smooth and glossy. Whisk in the 2 tsp vanilla extract.
Add the egg. Let the mixture cool a few more minutes until it is only warm to the touch, then whisk in the 1 large egg until smooth and thick.
Common mistake: If the butter is still hot when you add the egg, the egg can scramble and the dough may turn greasy. If the mixture looks scrambled, let it cool a few more minutes and whisk again before continuing.
- Combine the dry ingredients.
In a separate bowl, whisk together the 2 cups (250 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Whisking spreads the leavening and salt evenly, so every bite tastes balanced.
Mix the dough. Add the dry mixture to the cooled wet ingredients and stir with a spatula until just combined. Mix only until faint flour streaks are left, then stop. Mixing the dough too long develops gluten and leaves the cookies tough. Pro Tip: A few small streaks of flour are fine. The dough will be thick and scoopable.
Fold in the chocolate. Add the 1 1/2 cups (270 g) chocolate chips and fold them in gently with a spatula until evenly distributed. Keep the folding gentle so the dough stays soft.
- Chill the dough if needed.
Check the dough’s texture. If it feels soft or sticky, refrigerate it for 20–30 minutes before portioning. I like to chill the dough, since it holds its shape better in the oven. If the dough already scoops easily, you can skip this step.
Preheat and prepare the pan. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Parchment keeps the bottoms from browning too fast and makes the cookies easy to lift off.
Portion the dough. Use a level scoop or a rounded tablespoon to portion the dough into balls. Place them on the lined baking sheet, leaving about 2 inches between each cookie so they can spread.
Common mistake: If the cookies are placed too close together, they will merge into one large cookie. Bake in batches if needed.
- Add the topping and bake.
Sprinkle a light pinch of flaky sea salt over each scoop before baking. Sprinkle on just as much flaky sea salt as you like. Bake for 18–22 minutes, rotating the pan halfway through if your oven heats unevenly. The cookies are done when the edges are golden brown and the centers look soft and slightly underbaked. They will firm up as they cool.
Common mistake: If the cookies spread into thin, crisp discs, the dough may have been too warm. Chill the dough and bake the next batch on a cool pan.
Rest and cool. Let the cookies rest on the baking sheet for 3–5 minutes so they set. Then move them to a wire rack to cool completely. Serve warm or at room temperature.
Substitutions And Additions
Chocolate Chips
I’d use chopped chocolate bars or a mix of chips and chunks here. Chunks create larger puddles of melted chocolate, and the cookies may need the full baking time to set in the center.
Unsalted Butter
If you only have salted butter, reduce or skip the 1/2 tsp salt. Taste the dough before adding any extra salt, since salted butter already adds seasoning.
Brown Sugar
Light and dark brown sugar both work. Dark brown sugar gives a deeper molasses flavor and a slightly chewier cookie.
How To Serve And Store
Serve these cookies warm or at room temperature. They also pair well with a glass of cold milk or crumbled over vanilla ice cream.
Storage
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate them for up to 5 days. Warm them briefly before serving if they have been chilled.
Freezing
Freeze baked cookies in an airtight container for up to 3 months. Thaw them at room temperature, or warm them in a 300°F (150°C) oven for a few minutes.
Frequently Asked Questions
Can you make the dough ahead?
Yes. Scoop the dough and refrigerate it for up to 24 hours before baking. Add a minute or two to the baking time if the dough is very cold.
Why are my cookies flat?
Flat cookies often mean the butter was too hot when the sugars and egg went in, or the dough was too warm before baking. Let the browned butter cool before adding the egg, and chill the dough if needed.
How do I know when the cookies are done?
Pull the cookies once the edges turn golden brown and the centers still look soft. They firm up as they cool.
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Follow Hailee Recipes on Pinterest for more easy bakes: Follow Hailee Recipes on Pinterest.
Scoopable Brown Butter Chocolate Chip Cookies
Ingredients
Method
- Brown the butter: Melt the 3/4 cup (170 g) unsalted butter in a light-colored saucepan over medium heat until golden and nutty, then let it cool until warm but not hot. Whisk in the 1 cup (200 g) brown sugar, 1/4 cup (50 g) granulated sugar, and 2 tsp vanilla extract until smooth. Let the mixture cool a few more minutes, then whisk in the 1 large egg until smooth.
- Combine the dough: Whisk together the 2 cups (250 g) all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Add to the wet ingredients and stir until just combined. Fold in the 1 1/2 cups (270 g) chocolate chips.
- Scoop the dough: If the dough is soft or sticky, refrigerate it for 20–30 minutes. Heat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into balls and arrange them on the sheet, leaving about 2 inches between each cookie. Sprinkle with flaky sea salt before baking.
- Bake the cookies: Bake at 350°F (175°C) for 18–22 minutes, rotating the pan halfway through if needed, until the edges are golden brown and the centers look soft. Rest on the pan for 3–5 minutes, then cool on a wire rack. Serve warm or at room temperature.
