Scoopable Cookies

The viral deep dish scoopable cookies with crispy caramelized edges and soft and gooey interiors, the best interpretation of cookies ever!

Course Dessert

Cuisine American

Diet Halal, Vegetarian

Prep Time 5

Cook Time 12

Chilling Time 15

Servings people

Calories 278kcal

1/2 cup unsalted butter, softened 113 g, 1 stick
3/4 cup tightly packed brown sugar (I like using 1/2 cup light brown and 1/4 cup dark brown, but you can use either or) 150 g total
1/4 cup white sugar 50 g
1 egg, room temperature
1 teaspoon vanilla extract
1 3/4 cup all purpose flour 220 g
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips or chunks

In the bowl of a stand mixer fitted with a paddle attachment, or a handheld mixer, cream together butter, brown sugar, and white sugar for 5 minutes on medium speed until light and fluffy.
Once five minutes is over, add in egg and vanilla and mix until combined.
In a separate bowl, mix flour, baking soda, and salt, and mix until combined. Add these dry ingredients to the butter mixture on low speed, and mix until just combined. Add the chocolate chips or chunks and mix on low until just combined.
Roll out the cookies into big 3 inch sized cookie dough balls, and place on a baking sheet in the freezer for 20 minutes until hard and set. Meanwhile, heat the oven to 350 F (180C).
Place the dough balls close to each other in a deep pan (8x8 or 9x9 inch), nearly touching. Bake 9-12 minutes until golden brown on the edges and soft and gooey in the center.
Sprinkle with flaky sea salt, then scoop out servings using an ice cream scoop while still warm, topping with chocolate sauce, salted caramel, vanilla ice cream, anything you like!

Cookie dough recipe adapted from Smitten Kitchen.

Brown Sugar: A mix of light and dark brown sugar adds depth and a subtle caramel flavor, but you can use either one if needed.
Chocolate: Chocolate chips or chopped chocolate bars both work. Chopped chocolate gives you bigger melty pools and a more bakery-style look.
Flaky Salt: Optional but highly recommended — it balances sweetness and makes the chocolate flavor pop.

Cream for the full 5 minutes. This step matters more than you think — it creates air in the dough, giving you soft centers and crisp edges.
Make large dough balls. Bigger cookie dough balls are what create the scoopable, gooey interior. Small cookies will bake through too quickly.
Freeze before baking. Chilling the dough balls keeps the cookies thick and prevents them from spreading too much in the oven.
Do not overbake. Remove the cookies while the centers still look soft and slightly underdone — they will continue to set as they cool.

Room Temperature: Cover tightly and store at room temperature for up to 2 days.
Reheating: Warm in the oven for 3–5 minutes or microwave briefly to restore the gooey texture.
Freezing Dough: Shaped dough balls can be frozen for up to 1 month and baked straight from frozen (add 1–2 minutes to bake time).