This post may contain affiliate links, read my disclosure policy for more information. Advertisements displayed do not reflect endorsements or recommendations made by Entirely Elizabeth.
This viral Scoopable Cookies recipe is the epitome of indulgence! It’s crispy on the edges, soft in the center, and loaded with chocolate.
Serve it with a scoop of your favorite ice cream, hot fudge sauce, or my 3 ingredient caramel sauce. You can also keep it simple and top it with some flaky sea salt like I did.
If you like cakey, gooey chocolate chip cookies, then you will love this Scoopable Cookies recipe. It’s crispy like a cookie bar and rich like cookie dough, but in an easy cake-like form. There’s no chilling, no waiting for ingredients to come to room temperature, and no multiple rounds of baking.
This recipe was built off of my classic No Chill Chocolate Chip Cookies, but with a few tweaks. It’s got a little more butter for moisture, some baking powder for lift, and a teeny bit of cornstarch that makes this so soft even after it’s cooled a bit. All of these things make this gooey and indulgent, without having to underbake it.
Here’s A Quick Video Tutorial
Ingredients for Scoopable Cookies
Here’s everything you will need to make these scoopable chocolate chip cookies, plus a few important notes. You’ll also want to grab a baking dish that is somewhere between an 8×6 (like my Staub) or an 8×8.
- Unsalted Butter: My secret is half melted, half softened butter. This gives moisture to the cookies while also keeping some shape to them.
- Sugar: We will use a combination of granulated sugar and brown sugar. Feel free to use cane sugar and cane brown sugar, that’s what I like to use.
- Egg: This doesn’t have to be room temperature, just get it out first when you go to make this recipe and set it somewhere warm or in the sun.
- Vanilla Extract
- All-Purpose Flour: For the perfect amount of flour you’ll want to use the spoon and level method.
- Cornstarch: You won’t notice this immediately, because it’s more for after it’s cooled or the leftovers. It adds softness to the exterior and structure to the interior so it’ll always taste just like you pulled them out of the oven.
- Baking Powder and Baking Soda
- Salt: This goes into the batter, plus I like sprinkling some flaky sea salt on top after they bake.
- Chocolate: Feel free to use your favorite chocolate chips, chunks, or chopped bars. I went for semi-sweet chocolate chips and dark chocolate chunks (both from Aldi).
How to Make Scoopable Cookies
1. Whisk and Fold the Cookie Dough. Whisk together the half melted, half softened butter, sugars, egg, and vanilla extract. Fold in the dry ingredients and then the chocolate.
2. Scoop, Bake, and Wait. Scoop out 5 extra large dough balls, plop them into a lightly greased baking pan, and top with additional chocolate (if you want too). Bake until golden brown and a toothpick test comes out with few moist crumbs. Allow your scoopable cookies to cool for about 20 minutes before serving.
Find the complete recipe instructions with measurements below.
Fun Ways to Serve It
I just topped mine with some flaky sea salt, but these gooey Scoopable Cookies are a great canvas for getting creative.
- served with a scoop of your favorite ice cream
- old fashioned hot fudge sauce
- 3 ingredient caramel sauce
- a warm drizzle of peanut butter, nutella, or even cookie butter
- whipped cream
- festive sprinkles
- chopped nuts like pecans and walnuts
Storing & Reheating Leftovers
You’ll want to let your scoopable cookies cool completely before storing. I like to wrap mine tightly with plastic wrap or aluminum foil and keep it at room temperature for no more than 3 days. You can also refrigerate it for up to 7 days, just keep in mind, the refrigerator can dry it out.
To reheat your leftovers just pop an individual portion in the microwave for 20 to 30 seconds, or until warm and gooey. If you don’t own a microwave like me, you can place the whole baking dish (or a single portion) in a 325°F oven for about 10 minutes. It won’t be as gooey as the first time around, but it’ll still be delicious.
More Super Indulgent Recipes You Might Enjoy
Scoopable Cookies
EQUIPMENT
- Baking Dish - 8×6 or an 8×8
INGREDIENTS
- 12 tablespoons unsalted butter - cold and cut into tablespoon sized chunks
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour - measure with the spoon and level method*
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt - omit if salted butter is used
- ¾ cups chocolate - chips, chunks, or a chopped bar of your choice (I used semi-sweet chips and dark chocolate chunks from Aldi)
INSTRUCTIONS
- Preheat oven to 350 °F. Lightly grease baking pan and set aside.
- In a small saucepan add cold, cubed butter. Place on stove over medium heat and allow the butter to become half melted and half softened.
- To a small bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk together until well incorporated and set aside.
- Pour butter into a large bowl with the granulated sugar and brown sugar. Using a whisk cream the butter and sugar together until the sugar begins to dissolve and the mixture becomes lightened in color, about 3 minutes. Add the egg and vanilla extract, whisk until well combined.
- Add the dry mixture, and fold using a silicone spatula until the flour has absorbed. Pour in the chocolate and fold a few more times, until they're dispersed throughout the cookie dough.
- Scoop five, extra large portions of cookie dough and place them in the baking dish. Top with more chocolate, if desired.
- Bake for 15 to 25 minutes until the edges are golden brown, and a toothpick test comes out with few moist crumbs.
- Remove the scoopable cookies from the oven, allow them to cool for 20 minutes. Sprinkle on flaky sea salt, if desired and serve.
VIDEO
RECIPE NOTES
STORING & REHEATING INFORMATION
- Room temperature, in an airtight container or tightly covered with plastic wrap, for up to 3 days.
- Refrigerated, in an airtight container or tightly covered with plastic wrap, for up to 7 days.
- Reheat leftovers in the microwave for 20 to 30 seconds, or in a 325°F oven for about 10 minutes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
