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Brown-Butter-Scoopable-Chocolate-Chip-Cookies 8
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Brown Butter Scoopable Chocolate Chip Cookies

Ingredients

  • ¾ cup unsalted butter
  • ¾ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 ⅔ cups all-purpose flour
  • 2 tbsp cornstarch
  • ¾ tsp baking soda
  • ¾ tsp fine sea salt
  • 1 cup semi-sweet chocolate chips
  • Flaky sea salt for topping

Instructions

  • Add butter to a saucepan over medium heat. Cook until golden brown and nutty, about 4–6 minutes.
  • Pour into a bowl and let cool 15 minutes so it thickens slightly. This replaces the chill step.
  • Whisk brown butter with brown sugar and granulated sugar until smooth and glossy.
  • Whisk in egg, egg yolk, and vanilla until fully combined.
  • In a separate bowl whisk together flour, cornstarch, baking soda, and salt. Stir into the wet ingredients until just combined.
  • Fold in chocolate chips. The dough should be soft but scoopable, not runny. If it feels too loose, add 1–2 tablespoons flour.
  • Scoop large dough balls (3 tablespoons each) onto a parchment-lined baking sheet. Keep them tall rather than flattening them.
  • Bake at 375°F for 10–12 minutes. The edges should be set while the centers remain soft and slightly underbaked.
  • Sprinkle with flaky sea salt and let rest 5 minutes before scooping. The centers stay soft and scoopable.