Scoopable Brown Butter Chocolate Chip Cookies

By Ambitious Kitchen · 90 min

Ingredients

Instructions

1. Melt the butter in a small saucepan over medium heat, whisking constantly. Once it starts to foam and turns golden amber with a nutty smell (about 5 minutes), take it off the heat and pour it, with all the browned bits, into a stand mixer bowl. Let it cool for 5 minutes.
2. In the mixer bowl with the paddle, mix the brown butter, brown sugar and granulated sugar on medium speed for about 1 minute. Beat in the egg, egg yolk, vanilla and yogurt for about 1 minute until smooth and creamy, like caramel sauce.
3. In another bowl, whisk the flour, baking soda and salt. On low speed, add the dry ingredients to the wet ones and mix for about 1 minute until just combined. Add the chocolate chips and mix on low until just incorporated. Do not overmix.
4. Scoop the dough into 7 balls of about 1/2 cup (6 ounces) each, rolling each into a sphere. Place them in a 9-inch pie pan, a 9- or 10-inch cast iron skillet or a 9x9-inch square baking pan. Top with 2 more tablespoons of chocolate chips. If dough is left over, make the centre ball bigger.
5. Refrigerate the pan for 1 hour.
6. Preheat the oven to 350°F with the rack in the middle. Bake the cookies for 18 to 23 minutes, until the dough balls have spread into each other, the tops are lightly golden and the centres are still gooey. Do not overbake. Sprinkle flaky sea salt over the pan as soon as it comes out of the oven.
7. Let the pan cool for 10 minutes, then scoop into small bowls or sundae cups to serve.

Summarized from Ambitious Kitchen's video. Watch it for the details.

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