Viral Scoopable Cookies
Get ready to dive into these irresistible Scoopable Cookies! With their perfectly crisp edges and a luscious, melty center brimming with rich chocolate chunks, these treats are a delight to savor straight from the bowl. Whip them up in no time with just a few simple ingredients and a spoonful of love!
Prep
15
min
Cook
21
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6🥛Dairy & Eggs(3)
- Butter: Use cold, unsalted butter in this recipe. (227 g)
- Chocolate: I love doing a mix of the Guittard super cookie chips and regular milk chocolate chips! (240 ml)
- Egg + 1 egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the dough.
🫙Pantry Staples(2)
- Cornstarch: Seems weird to add cornstarch to cookies, right? But cornstarch is key to giving these cookies a delectably soft center makes them super yummy and scoopable! (15 ml)
- Flour: Just like my Kroll’s Kookies, I find using a mix of both all-purpose flour and cake flour results in the perfect scoopable cookies for this recipe. (125 g)
👨🍳 Instructions
- 1
Beat butter and sugars together for 2-3 minutes. Then add the eggs and vanilla and mix until combined.
- 2
In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and mix until just combined. Then mix in the chocolate.
- 3
Scoop the cookies into 6 large cookie dough balls and place them in the prepared dish. Bake for ~19-21 minutes. Allow to cool for a few minutes, then garnish with some Maldon flaky sea salt on top. Scoop and serve with ice cream, and ENJOY!
💡 Pro Tips
- ✓Cream butter and sugars at exactly 2-3 minutes to achieve optimal air incorporation - under-creaming creates dense cookies while over-creaming (4+ minutes) breaks the emulsion and causes spreading.timing2-3 minutes
- ✓Use butter at 65-68°F (cool room temperature) so it holds its structure during creaming while still incorporating air - butter that's too warm creates flat, greasy cookies.ingredient65-68°F
- ✓Mix dry ingredients until 'just combined' means stopping when 10-15% of flour streaks remain visible - overmixing develops gluten and creates tough, cakey cookies instead of chewy ones.technique10-15% flour streaks
- ✓Bake at the higher end of the time range (20-21 minutes) for scoopable texture - the centers should still jiggle slightly when removed since carryover heat will finish cooking them to 185-190°F internally.timing185-190°F internal temp
- ✓Apply flaky salt within 2-3 minutes of removing from oven while the surface is still tacky - this ensures the salt adheres properly and doesn't fall off when scooping.timing2-3 minutes
Share this recipe
Prep
15
min
Cook
21
min
Serves
6
people
Level
beginner
Share this recipe
Viral Scoopable Cookies
Get ready to dive into these irresistible Scoopable Cookies! With their perfectly crisp edges and a luscious, melty center brimming with rich chocolate chunks, these treats are a delight to savor straight from the bowl. Whip them up in no time with just a few simple ingredients and a spoonful of love!
📝 Ingredients
Serves 6🥛Dairy & Eggs(3)
- Butter: Use cold, unsalted butter in this recipe. (227 g)
- Chocolate: I love doing a mix of the Guittard super cookie chips and regular milk chocolate chips! (240 ml)
- Egg + 1 egg yolk: The extra egg yolk adds richness, soft tenderness, and helps bind the dough.
🫙Pantry Staples(2)
- Cornstarch: Seems weird to add cornstarch to cookies, right? But cornstarch is key to giving these cookies a delectably soft center makes them super yummy and scoopable! (15 ml)
- Flour: Just like my Kroll’s Kookies, I find using a mix of both all-purpose flour and cake flour results in the perfect scoopable cookies for this recipe. (125 g)
👨🍳 Instructions
- 1
Beat butter and sugars together for 2-3 minutes. Then add the eggs and vanilla and mix until combined.
- 2
In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the wet and mix until just combined. Then mix in the chocolate.
- 3
Scoop the cookies into 6 large cookie dough balls and place them in the prepared dish. Bake for ~19-21 minutes. Allow to cool for a few minutes, then garnish with some Maldon flaky sea salt on top. Scoop and serve with ice cream, and ENJOY!
💡 Pro Tips
- ✓Cream butter and sugars at exactly 2-3 minutes to achieve optimal air incorporation - under-creaming creates dense cookies while over-creaming (4+ minutes) breaks the emulsion and causes spreading.timing2-3 minutes
- ✓Use butter at 65-68°F (cool room temperature) so it holds its structure during creaming while still incorporating air - butter that's too warm creates flat, greasy cookies.ingredient65-68°F
- ✓Mix dry ingredients until 'just combined' means stopping when 10-15% of flour streaks remain visible - overmixing develops gluten and creates tough, cakey cookies instead of chewy ones.technique10-15% flour streaks
- ✓Bake at the higher end of the time range (20-21 minutes) for scoopable texture - the centers should still jiggle slightly when removed since carryover heat will finish cooking them to 185-190°F internally.timing185-190°F internal temp
- ✓Apply flaky salt within 2-3 minutes of removing from oven while the surface is still tacky - this ensures the salt adheres properly and doesn't fall off when scooping.timing2-3 minutes