Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Viral Scoopable Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 13 reviews

These viral scoopable cookies are thick, gooey, and perfect for scooping with ice cream. Made with a delightful mix of all-purpose and cake flours, cold butter, and two types of chocolate chips, they bake up with a soft center and slightly crisp edges, offering a bakery-style treat that’s easy to prepare at home.

  • Total Time: 30 minutes
  • Yield: 4 servings (6 large cookie portions)

Ingredients

Wet Ingredients

  • 1/2 cup unsalted butter (cold, cut into cubes)
  • 2/3 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract

Dry Ingredients

  • 1¼ cups all-purpose flour, spooned and leveled
  • 3/4 cup cake flour, spooned and leveled
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. fine salt (or 1 tsp kosher)

Chocolate Chips

  • 1/2 cup super cookie chips
  • 1/2 cup milk chocolate chips
  • Extra chips for pressing on top, optional

Instructions

  1. Preheat: Preheat your oven to 350°F and spray an 8×8 or 9×9 inch baking dish with baking spray to prepare for baking the cookie dough.
  2. Beat butter and sugars: Using a mixer, beat the cold cubed butter together with the brown sugar and granulated sugar for 2 to 3 minutes. The mixture will resemble a paste rather than a fluffy cream because the butter is cold.
  3. Add eggs and vanilla: Mix in the large egg, egg yolk, and vanilla extract until the mixture is smooth and fully combined.
  4. Whisk dry ingredients: In a separate bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt to ensure even distribution of leavening agents.
  5. Combine ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir just until combined to avoid overmixing.
  6. Add chocolate chips: Fold in the super cookie chips and milk chocolate chips evenly through the dough.
  7. Scoop the dough: Divide the cookie dough into 6 large balls and place them evenly spaced in the prepared baking dish. For a bakery-style look, press additional chocolate chips onto the top of each cookie ball.
  8. Bake: Bake at 350°F for approximately 19 to 21 minutes until the tops are golden but the centers still appear slightly underbaked. This ensures a soft and gooey texture that will firm up as the cookies cool.
  9. Cool and serve: Allow the cookies to cool in the baking dish for a few minutes, enabling them to set. Optional: garnish with Maldon flaky sea salt for enhanced flavor. Serve scooped out warm alongside ice cream for the perfect indulgent treat.

Notes

  • The cookies will be very gooey right out of the oven but will set up significantly as they cool.
  • Using cold butter results in a paste-like dough that yields a thicker, scoopable cookie texture.
  • Pressing extra chocolate chips on top before baking enhances the presentation and texture.
  • For a salty-sweet contrast, sprinkle Maldon flaky sea salt just before serving.
  • Use an 8×8 or 9×9 baking dish for an even thickness and bake time.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/viral-scoopable-cookies-recipe/