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Brown Butter Gooey Chocolate Chunk Scoopable Cookies
A gooey brown butter chocolate chunk skillet cookie baked in one pan until the edges are golden and the center stays irresistibly soft and scoopable. Browning the butter adds a deep, nutty flavor that pairs perfectly with rich chocolate chunks, creating a cookie with warm caramel notes and a thick, bakery-style texture. As it bakes, the edges turn lightly crisp while the middle stays molten and fudgy, making it ideal for scooping straight from the pan.
Ingredients
Wet
Dry
Mix-ins
Toppings
Instructions
- Step 1
In a saucepan over medium heat, melt the butter. Cook, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty (*see notes). Pour into a large mixing bowl and immediately stir in the milk powder(**see notes) and espresso powder if using. Let the brown butter sit for at least 20 minutes. It will be cool enough to touch.
- Step 2
Preheat oven to 350°F (175°C) and lightly grease an 8-inch pan.
- Step 3
Add the brown sugar and granulated sugar to the cooled brown butter. Whisk for 1 minute until the mixture becomes smooth and glossy.
- Step 4
Whisk in the whole egg, and vanilla extract or vanilla bean paste until fully combined.
- Step 5
Add the flour, cornstarch, baking soda, and salt. Fold until a soft dough forms with some flour streaks remain. Add chopped chocolate.
- Step 6
Scoop large portions of dough about a 1/4 cup of dough per cookie and place in a 8-inch lightly greased pan and backed at 350°F (175°C) for 20 minutes until edges are golden but center is soft.
- Step 7
Sprinkle flaky salt and let scoopable cookies set in the pan for at least 10 minutes to set. Serve warm with vanilla ice cream.
Tips & Tricks
Per serving
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