Scoopable Cookies
This Scoopable Cookies recipe is the dessert hack you never knew you needed! Crispy on the outside, gooey on the inside (without underbaking), and packed with chocolate.
EQUIPMENT
- Baking Dish - 8x6 or an 8x8
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.
NOTE: I do not recommend using a microwave. It doesn't melt the butter the same as using your stove-top.
NOTE: There is a large range in baking time because this is dependent on the size of baking pan and type of baking pan, as well as the difference in ovens. Mine took 22 minutes to bake in a ceramic dish in an electric oven.
VIDEO
RECIPE NOTES
* How to do the spoon and level method when measuring out flour. Just whisk the flour to aerate it, and then scoop the flour into a measuring cup. Level it off, and never shake or pack the flour into the measuring cup.
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.
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