Name: Brown Butter Gooey Chocolate Chunk Scoopable Cookies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 0.5 cup unsalted butter; 0.5 tsp instant espresso; 0.5 cup light brown sugar; 0.25 cup granulated or cane sugar; 1 whole egg; 1.5 teaspoons vanilla bean paste; 1.25 cups all-purpose flour; 2 teaspoons cornstarch; 0.5 tsp baking soda; 0.25 tsp kosher salt; 1 cup chocolate or chocolate chips; flaky sea salt; vanilla ice cream

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.

Dinner

40 m

American

Browndis

March 19, 2026

Browndis.com

Brown Butter Gooey Chocolate Chunk Scoopable Cookies

Brown Butter Gooey Chocolate Chunk Scoopable Cookies cover

From the Cook

1/4

Brown Butter Gooey Chocolate Chunk Scoopable Cookies

Browndis

Browndis.com

Ingredients

Warning0 allergens identified

Brown Butter Gooey Chocolate Chunk Scoopable Cookies

Wet

½ cup unsalted butter

½ tsp instant espresso

½ cup light brown sugar

¼ cup granulated or cane sugar

1 whole egg

1 ½ teaspoons vanilla bean paste

Dry

1 ¼ cups all-purpose flour

2 teaspoons cornstarch

½ tsp baking soda

¼ tsp kosher salt

Mix-ins

1 cup chocolate or chocolate chipschopped

Toppings

flaky sea salt

vanilla ice cream

Instructions

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Instructions

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.

Preheat oven to 350°F (175°C) and lightly grease an 8-inch pan.

Add the brown sugar and granulated sugar to the cooled brown butter. Whisk for 1 minute until the mixture becomes smooth and glossy.

Whisk in the whole egg, and vanilla extract or vanilla bean paste until fully combined.

Add the flour, cornstarch, baking soda, and salt. Fold until a soft dough forms with some flour streaks remain. Add chopped chocolate‍.

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.

Sprinkle flaky salt and let scoopable cookies set in the pan for at least 10 minutes to set. Serve warm with vanilla ice cream.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Brown Your Butter Properly 🧈
Cook butter over medium heat for 5-7 minutes, swirling occasionally until it turns golden amber with a nutty aroma, then cool slightly before mixing—this concentrated flavor is essential and shouldn't be rushed or overheated.
Chill Dough Before Baking ❄️
Refrigerate your dough for at least 2 hours (or overnight) to prevent spreading and ensure the center stays gooey while edges crisp up—cold dough also helps chocolate chunks stay intact rather than melting into the batter.
Use Chocolate Chunks, Not Chips 🍫
Cut high-quality chocolate bars into irregular chunks rather than using chips, as they melt slower and create pockets of molten chocolate that enhance the scoopable texture.
Dual Salt Strategy for Depth 🧂
Mix kosher salt into the dough for seasoning balance, then sprinkle flaky sea salt on top just before baking to provide bursts of brightness that cut through the rich brown butter and chocolate.
Underbake for Maximum Gooeyness ⏱️
Remove the skillet when the edges are golden but the center still jiggles slightly—it will continue cooking from residual heat and set to perfect scoopable consistency as it cools, rather than becoming cakey if fully baked.