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
- The 80% Rule: Pull the dish when the edges are golden, but the center looks underdone. The hot pan will continue the "carryover bake" for 10 minutes on the counter.
- The Insulation Seal: Ensure dough is tightly sealed around your chocolate centers. This "insulates" the chocolate, keeping it liquid while the outer cookie bakes.
- Thermal Contrast: Wait 2 minutes before adding ice cream. This prevents it from melting instantly while ensuring the cookie is still hot enough to "scoop."
- Emulsion Check: Whisk melted butter and sugar until the color lightens. This prevents a "greasy" bottom by properly bonding the fats.
- Salt Layering: Use Kosher salt inside the dough and Flaky salt on top. The flakes provide a textural crunch that balances the molten center.
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!