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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Don't wanna bake a full batch? You might want to try one of my single serve cookies!
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Chocochip Scoop Cookie Tin
servings
6
prep time
20 min
cook time
15 min
Ingredients
- 1/2 cup (100 g) butter {approximately 80 g browned butter)
- 1/3 cup (50 g) brown sugar
- 1/4 cup (35 g) white sugar
- 2 tbsp (30 g) milk
- 1/2 tbsp (7 g) vanilla essence
- 1 cup (120 g) 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
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, baking powder 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 13-15 minutes
• 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 with some vanilla ice cream, enjoyy!
Recipe Video
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I think can review the recipe again. I know she used airfryer but when following instructions for the oven, which said 15mins it was severely undercooked
I attempted this recipe multiple times, and each time tasted absolutely delicious. Very easy recipe, and hard to mess up on accident. I made it using the air fryer, the only issue i faced was that the cookies didn’t entirely spread out across the tin. And yes, I did try placing the cookies in a different manner. However, they were more crispy than something I could scoop out. I’m not sure if this was the recipe’s problem or my own baking. But, a must-try!
I didn’t have brown sugar so I just used white and it turned out SUPER YUMMMMMM definitely go for itt
Why isn’t there any full vidoe ?
It’s AWESOME, and DELICIOUS. I finished it so fast 🙂
I made this with 2 of my friends as a Blind, Deaf and Mute challenge recipe- we all loved it SO MUCH!! We 3 are so lazy to bake but this was soo easy and scrumptious 😛 If you’re reading her recipe, go make this ASAP. PLEASE.
Hi cookies are really very yummm and very easy to follow. Just a question can I reduce some sugar ad I find it slightly at the sweeter side. What else can be done to reduce the sweetness
She is such a good chef I lovee herr
Recipes ate fr 😭✨. As a lazy teen, I usually never feel like cooking but the recipes here made it actually fun and easy 😭✨ Everything is simple to follow, aesthetic, and turns out so good.
it was truly scrumptious 😋 although it was looking very different as expected but loved it very much🌸💫
