Chocochip Scoop Cookie Tin
This eggless brown butter chocolate chip scoop cookie tin is everything I want when I’m craving somethung gooey but crispy and just so so good ♡
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Chocochip Scoop Cookie Tin
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servings
6
prep time
20 min
cook time
15 min
Ingredients
- 1/2 cup (113 g) butter
- 1/3 cup (50-55 g) brown sugar
- 1/4 cup (35 g) white sugar
- 2 tbsp (30ml) milk
- 1/2 tbsp (7 ml) vanilla essence
- 1 cup (120g) all purpose flour
- 1 tbsp (7 g) cornstarch
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt, if using unsalted butter
Mixins- 3/4 cup (150g approx) chocolate
Stuffing
- 6 tbsp nutella, 1 tbsp per cookie dough scoop
- 6 dark chocolate squares, 1 per cookie dough scoop
Garnish
- flaky sea salt
Instructions:
- Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- In a mixing bowl, add your brown sugar and white sugar. Pour in the slightly cooled brown butter and whisk well using a regular whisk or an electric one. Whisk till everything is smooth, glossy and the sugar is almost dissolved.
- Add milk and vanilla essence and give it another quick mix to bring everything together.
- Sift in the dry ingredients: all purpose flour, cornstarch and baking soda. Fold the dry ingredients gently into the wet ingredients, don’t overmix. You want to stop as soon as no dry bits are visible.
- Then comes the best part- the chocolate. Fold the chocolate in gently with a spatula. Optionally, refrigerate the cookie dough fo 30-60 minutes.
- Scoop out the cookie dough using a spoon or ice cream scoop and stuff each one with either/both nutella and dark chocolate.
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Place the dough balls into a parchment lined baking tin. Bake till the top looks set and the centre stays gooey:
• Oven: 180°C for 15 minutes
• Airfryer: 170°C for 13-15minutes
• OTG: 175°C for 15-17 minutes - No need to cool these down, dig right in while they’re still hot after sprinkling some flaky salt on top, enjoyy!
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