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Scoopable Brown Butter Chocolate Chip Cookies with Hot Fudge and Vanilla Ice Cream Recipe

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4.2 from 14 reviews

These Scoopable Brown Butter Chocolate Chip Cookies are a delightful dessert baked in one pan, featuring golden caramelized edges and soft, gooey centers bursting with melty chocolate chips. Finished with flaky sea salt, optional homemade hot fudge sauce, and a scoop of vanilla ice cream, this cozy skillet-style treat is perfect for sharing and indulging.

  • Author: Zara
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: 10-12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Brown Butter Chocolate Chip Cookie Dough:

  • 1/2 cup (113g) salted butter
  • 1 tbsp (15ml) avocado oil
  • 1/2 cup (110g) brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature
  • 1 tbsp (15ml) heavy cream, at room temperature
  • 1 tsp (4g) vanilla bean paste or extract
  • 1 1/4 cup + 2 tbsp (175g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp baking powder
  • 1/8 tsp salt
  • 1 cup (200g) semi-sweet chocolate chips or chocolate chips/chopped chocolate of choice

Homemade Hot Fudge Sauce (Optional):

  • 1/4 cup (58g) salted butter
  • 2/3 cup (135g) semi-sweet chocolate chips
  • 1 cup (240ml) half and half or heavy cream
  • 3/4 cup (165g) granulated sugar
  • 6 tbsp (36g) unsweetened cocoa powder
  • 1/4 tsp (1g) salt
  • 2 tbsp (27g) vanilla extract

Instructions

  1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch baking dish, pie dish, or cake pan with butter. An 8x8-inch pan will also work. Set this prepared pan aside for later.
  2. Brown the butter: Place the 1/2 cup (113g) salted butter in a saucepan over medium-high heat. Stir continuously as it melts and starts to foam, which should take about 2 minutes. Continue stirring to prevent burning, and cook until the milk solids turn a deep golden amber color with brown specks forming at the bottom, emitting a nutty aroma. This process takes about 5-8 minutes. Once browned, immediately pour the butter into a large mixing bowl to cool for 15-20 minutes.
  3. Mix wet ingredients: To the cooled brown butter, add 1 tablespoon (15ml) avocado oil, 1/2 cup (110g) brown sugar, and 1/4 cup (50g) granulated sugar. Mix until combined. Then add 1 egg, 1 tablespoon (15ml) heavy cream, and 1 teaspoon (4g) vanilla bean paste or extract. Stir until the mixture is smooth and creamy.
  4. Add dry ingredients: Sift together 1 1/4 cup + 2 tablespoons (175g) all-purpose flour, 1/2 teaspoon baking soda, 1/8 teaspoon baking powder, and 1/8 teaspoon salt. Gradually fold this dry mixture into the wet ingredients until just combined, being careful not to overmix.
  5. Stir in chocolate chips: Fold in 1 cup (200g) semi-sweet chocolate chips or your preferred chocolate chips or chopped chocolate evenly throughout the dough.
  6. Scoop and bake: Transfer the cookie dough into the prepared pan, spreading it evenly. Bake in the preheated oven for about 20 minutes, or until the edges are golden and the center is just set but still soft. Remove from the oven.
  7. Prepare homemade hot fudge sauce (optional): While the cookies bake, make the hot fudge sauce by melting 1/4 cup (58g) salted butter and 2/3 cup (135g) semi-sweet chocolate chips in a saucepan over medium heat. Add 1 cup (240ml) half and half or heavy cream, 3/4 cup (165g) granulated sugar, 6 tablespoons (36g) unsweetened cocoa powder, and 1/4 teaspoon salt. Stir continuously and bring to a gentle simmer. Remove from heat and stir in 2 tablespoons (27g) vanilla extract until smooth.
  8. Serve and garnish: Scoop warm cookies onto plates or bowls, drizzle with the homemade hot fudge sauce if desired, sprinkle flaky sea salt on top, and add a scoop of vanilla ice cream for the ultimate cozy dessert experience.

Notes

  • Make sure to cool the brown butter slightly before mixing other ingredients to avoid cooking the egg.
  • Using room temperature egg and cream helps in achieving smooth dough.
  • Flaky sea salt enhances the flavor of the cookies but can be omitted if preferred.
  • Homemade hot fudge sauce is optional but highly recommended for extra indulgence.
  • These cookies are best enjoyed warm for the gooey texture.
  • You can store leftovers in an airtight container at room temperature for up to 3 days.

Find it online: https://zaracooking.com/scoopable-brown-butter-chocolate-chip-cookies-with-hot-fudge-and-vanilla-ice-cream-recipe/