Viral Scoopable Cookies
These scoopable cookies have crisp golden brown edges, pools of melty chocolate, and a gooey center. The cookie dough is a no-chill recipe.
Ingredients
- ½ cup Butter unsalted, melted
- ½ cup Brown sugar light brown sugar
- ⅓ cup Granulated sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- 2 Egg yolks
- ⅔ teaspoon Baking soda
- 1 ⅓ cups Flour
- 1 cup Chocolate Chips or chocolate coins, or chocolate chunks
Instructions
- Preheat your oven to 350°F (180°C). Line an 18cm (7-inch) baking dish with parchment paper, leaving a bit of overhang on the sides for easy removal.
- In a medium bowl, whisk together the melted butter, brown sugar, granulated sugar, salt, and vanilla extract until well combined.
- Add the egg yolks and mix until smooth.
- Fold in the flour and baking soda using a spatula. Mix just until the flour disappears. Do not overmix.
- Fold in ¾ of your chocolate chips or chunks.
- Divide the dough into 6 equal portions. Flatten each piece slightly in your hand, place a few chocolate coins or large chunks in the center, and roll the dough back into a ball to seal the chocolate inside.
- Place the 6 balls into your prepared baking dish. They should be placed close together so they merge as they bake, creating that signature scoopable texture.
- Bake for 20 minutes. The edges should be golden brown, but the centers will still look soft and gooey.
- Remove from the oven and sprinkle with flaky salt if desired. For the best experience, serve immediately while hot with a big scoop of vanilla ice cream!
Notes
- Don't Overbake: These cookies are meant to be gooey. Take them out when the edges are golden, but the centers still look slightly underdone; they will continue to set as they sit in the hot dish.
- Use Room Temperature Egg Yolks: To ensure the fat and sugar emulsify perfectly, make sure your egg yolk isn't cold from the fridge.
- Stuff with Variety: While chocolate coins are amazing, you can also stuff the centers with Nutella, peanut butter, or even a piece of caramel for a surprise filling.
- Don't Overmix: When adding the dry ingredients, mix only until the flour disappears. Overmixing can make the cookie tough instead of tender.
- Measure Flour Correctly: Use the "spoon and level" method or a kitchen scale. Too much flour will make the dough dry and prevent it from melting together into that perfect scoopable texture.
- Use High-Quality Chocolate: Since the chocolate is the star here, use chocolate coins or a chopped premium chocolate bar for the best "melty pool" effect.
- Line Your Pan: Don't skip the parchment paper! It prevents sticking and makes it much easier to clean the dish after you've finished scooping.
- Serve Immediately: The "scoopable" magic happens while the cookies are hot. If they cool down completely, they will firm up like a standard cookie bar.
- The Salt Balance: A generous sprinkle of flaky sea salt on top right after baking cuts through the sweetness and enhances the chocolate flavor.
- Add the Ice Cream Late: Wait about 2 minutes before adding the ice cream so it doesn't melt into a soup instantly, but still gets that creamy, half-melted consistency.
Nutrition
Calories: 390kcalCarbohydrates: 52gProtein: 3gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 79mgSodium: 334mgPotassium: 114mgFiber: 1gSugar: 35gVitamin A: 419IUCalcium: 40mgIron: 1mg
Tried this recipe?Let us know how it was!