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–+ servings
Six giant cookies baked together in a baking dish for viral "scoopable" cookie recipe.
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Viral Scoopable Cookies

These Viral Scoopable Cookies have crisp golden edges and a warm, ultra-gooey center made for digging in with a spoon. They're thick, loaded with chocolate, and ridiculously easy to make!  Basically, they're going to become your new favorite way to bake (and eat) cookies.
Course Dessert
Cuisine American
Keyword scoopable cookies
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 -6 servings
Calories 881kcal
Author Tawnie Graham of Kroll's Korner

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

Instructions

  • Preheat: Preheat the oven to 350°F and spray an 8x8 or 9x9 baking dish with baking spray.
  • Beat butter + sugars: Beat butter, brown sugar, and granulated sugar for 2–3 minutes until combined. Since the butter is cold, it will look more like a paste (rather than light and fluffy) Start Timer
    1/2 cup unsalted butter, 2/3 cup packed brown sugar, 1/4 cup granulated sugar
    Side-by-side image of beating the cold butter and sugars together.
  • Add eggs + vanilla: Mix until smooth and fully combined.
    1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
    Side-by-side image of adding the vanilla and eggs to the butter and sugar.
  • Whisk dry ingredients: Whisk flours, cornstarch, baking soda, baking powder, and salt in a separate bowl.
    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
    Side-by-side image of whisking the dry ingredients together.
  • Combine ingredients: Add to wet ingredients and mix just until combined.
    Side-by-side image of adding the dry ingredients to the wet ingredients and mixing until combined.
  • Add chocolate: Mix in super cookie chips and milk chocolate chips.
    1/2 cup super cookie chips, 1/2 cup milk chocolate chips
    Side-by-side image of adding the chocolate to the dough and mixing together.
  • Scoop: Divide the cookies into 6 large cookie balls and place in the prepared dish. Press extra chocolate chips on top for a bakery look.
    Extra chips for pressing on top, optional
    Side-by-side image of scooping cookie dough into six large cookies and placing dough balls into baking dish.
  • Bake: Bake at 350°F for ~19-21 minutes until the tops are golden, but the cookie will still be a bit underbaked. That’s what we want! They will continue to set as they cool. Start Timer
    Six giant cookies baked together in a baking dish.
  • Cool and serve: Allow to cool for a few minutes (if you can wait!). Garnish with some Maldon flaky sea salt. Scoop and serve with ice cream. Note: cookies will be very gooey straight out of the oven, and will set up a lot more as it cools.
    Bite taken out of scoopable cookie in glass bowl with a scoop of vanilla ice cream on the side.

Notes

  • No cake flour? No problem. I tested this recipe using a “homemade cake flour” recipe (see blog post). It resulted in a very similar product, and I thought it was better than the 100% all-purpose flour cookie.
  • Use cold butter: I know this can be confusing based on so many other recipes, but just trust me on this! Use cold, unsalted butter. Not melted, frozen, or room temperature. Cold butter straight from the fridge for the best cookies!
  • To store: Cover and store these cookies at room temperature for up to 5 days, or in the freezer for up to 3 months. 
  • Freeze cookie dough: If you want to prep ahead, you can freeze the cookie dough and bake it later. To freeze the cookie dough, scoop the dough balls and freeze in a single layer in an airtight container for up to 3 months. You can bake the cookie dough straight from the freezer; just add an extra minute or so to your bake time. Ovens may vary. 

Nutrition

Serving: 1serving | Calories: 881kcal | Carbohydrates: 126g | Protein: 9g | Fat: 39g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 557mg | Potassium: 272mg | Fiber: 2g | Sugar: 74g | Vitamin A: 834IU | Calcium: 127mg | Iron: 3mg