Scoopable Brown Butter Chocolate Chip Cookies

• servings: 9 servings
• active time: 20 minutes
• total time: 55 minutes

Ingredients

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

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

Directions

Preheat the oven to 350F. Lightly grease a 9” baking dish, pie dish, or cake pan with butter. An 8x8” pan with also work! Set aside.

Add the 1/2 cup (113g) butter to a saucepan over medium-high heat. Allow to melt and brown, while stirring continuously (~5-8 minutes). As the butter continues to cook, you’ll notice that it starts to foam up across the surface (after about 2 minutes). Stir frequently to prevent the milk solids from burning. Continue cooking, stirring with a spatula, until the milk solids begin to brown (the brown specks at the bottom of the pan) and the color starts to deepen. Once the brown butter reaches a deep golden amber color and smells nutty, remove from the heat and immediately pour into a large bowl. Set aside to cool slightly (about 15-20 minutes).

While the brown butter is cooling, prepare the hot fudge sauce if you plan on serving the cookies with it. In a medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.

Once melted, slowly whisk in the half and half (or heavy cream) until combined. Then, whisk in the sugar, cocoa powder, and salt.

Cook over medium-low heat for 5 minutes, until the mixture comes to a slight boil. Then, reduce the heat to low and simmer for another 2-3 minutes, stirring frequently, until just slightly thickened.

Remove from the heat and stir in the vanilla.

Allow to cool and transfer it to a heat-safe jar or bowl until adding to the batter. You can store in the fridge for up to 3 weeks.

In a small bowl whisk together the flour, baking soda, baking powder, and salt. Set aside.

Once the brown butter has cooled, add the avocado oil and both sugars, and whisk to combine.

Add the eggs and whisk well until combined and lighter in color. Then, whisk in the heavy cream and vanilla.

Add the dry ingredients to the wet, and fold until just combined.

Then fold in the chocolate chips/chopped chocolate until evenly dispersed.

Use a large cookie scoop (#20; 3 tbsp) to scoop the dough (pack the dough into the scoop with your hands) out into the prepared pan, placing the cookies next to each other. You should get 8-9 cookies.

Place the baking pan/dish on the middle rack of your oven. Bake at 350F for 18-20 minutes, until the edges of the cookies are lightly golden, and the middle is still slightly gooey.

Remove from the oven and allow to cool for at least 5-10 minutes.

If needed, reheat the hot fudge sauce over the stove or in the microwave.

Scoop and serve the cookies warm with vanilla ice cream, flaky sea salt, and the hot fudge sauce, if desired.

Enjoy!