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
- Brown the Butter: Melt the salted butter over medium heat in a skillet until it turns golden brown and releases a nutty aroma. Remove from heat and stir in the avocado oil to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the browned butter mixture with brown sugar and granulated sugar. Stir until well blended, then add the egg, heavy cream, and vanilla bean paste/extract, mixing thoroughly.
- Incorporate Dry Ingredients: Sift together the all-purpose flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the cookie dough.
- Chill the Dough: Cover the dough and chill it in the refrigerator for about 15 minutes to firm up, making it easier to scoop and to enhance flavor.
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking pan or skillet by greasing it lightly or lining with parchment paper.
- Scoop and Bake: Using a cookie scoop or spoon, portion the dough onto the pan, spacing them to allow spreading. Bake for about 18-20 minutes until edges are golden and centers are soft but set.
- Prepare Hot Fudge Sauce (Optional): While the cookies bake, melt the salted butter in a saucepan over medium heat. Whisk in cocoa powder, sugar, half and half (or heavy cream), and salt. Stir constantly until smooth and thickened. Remove from heat and mix in vanilla extract.
- Serve Warm: Once baked, remove cookies from the oven and sprinkle with flaky sea salt. Scoop hot fudge sauce generously over the warm cookies and top with vanilla ice cream scoops for the ultimate cozy dessert experience.
Notes
- Using brown butter intensifies the nutty flavor of the cookies.
- Chilling the dough briefly helps control spreading during baking for a thicker cookie.
- Flaky sea salt on top complements the sweetness and enhances flavor contrast.
- Homemade hot fudge sauce adds richness but can be omitted for a simpler treat.
- Serve cookies warm for best gooey texture and melty chocolate experience.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 20 Min
- Cook Time: 20 Min
- Category: Dessert
- Method: Baking
- Cuisine: American
