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Viral Scoopable Chocolate Chip Cookies

Chocolate chip cookies just got even easier! These Viral Scoopable Chocolate Chip Cookies are buttery, soft, chocolate-loaded, and made with a ridiculously simple method that makes baking a fresh batch a breeze.

  • Prep15 min
  • Cook25 min
  • Total2 hr 40 min
  • Yield12 people
  • Calories500

Ingredients Steps Notes

If you love warm, gooey homemade cookies, then this recipe for Scoopable Chocolate Chip Cookies is for you! Meet the viral TikTok cookie trend that turns homemade cookie dough into a scoopable dessert by combining pantry staples with chocolate and an easy pie plate baking method!

The Viral Cookie Recipe You’ll Make Again and Again!

Forget perfectly shaped cookies; this viral TikTok recipe is meant to be scooped out of a deep dish! Don’t worry, it’s still everything you love about fresh chocolate chip cookies, only softer, gooier, and a bit more indulgent since it’s best served with a scoop of vanilla ice cream on top!

Though this isn’t your average batch of chocolate chip cookies, it is a fun one you’ll make again and again! Every scoop of warm cookie is loaded with melty pools of chocolate, crisp, chewy edges, and bakery-level flavor- an irresistible combination that everyone will LOVE!

Scoopable Cookie Ingredients

So, what goes into a viral batch of Scoopable Cookies? First, we have a base of pantry staples that keeps this recipe within reach for everyone to enjoy and bake up on a whim!

Pantry staples such as all-purpose flour, baking soda, light brown sugar, granulated sugar, and sea salt combine with large eggs, an additional large egg yolk, and salted butter to build the base of these cookies.

Then to elevate the scoopable cookies above just an ordinary treat, we added malted milk powder for a delicious depth of flavor, cornstarch for softness, and vanilla bean paste for a rich flavor that stands out.

To give this recipe its ooey-gooey chocolaty goodness with a balanced sweetness, we chose to use both milk chocolate chips and mini semi-sweet chocolate chips!

How To Make Scoopable Cookies

  1. Whisk all-purpose flour, malted milk powder, cornstarch, and baking soda together in a medium bowl.
  2. Melt the salted butter.
  3. Add light brown sugar, granulated sugar, vanilla bean paste, and fine sea salt to the bowl of a stand mixer that’s fitted with a paddle attachment.
  4. Pour the melted butter into the stand mixer bowl and mix.
  5. Add the large egg and the additional large egg yolk, and beat until the mixture is light and creamy.
  6. Mix the dry ingredients into the wet ingredients in three parts, mixing after each addition.
  7. Fold milk chocolate chips and mini semi-sweet chocolate chips into the cookie dough.
  8. Portion the scoopable cookie dough into balls, then arrange them in the pie dish. Place one cookie dough ball in the center of the pie plate and the rest around it. Press additional chocolate chips into the top of the cookie dough.
  9. Chill the cookie dough balls in the fridge uncovered.
  10. Remove the pie dish of cookie dough from the fridge and allow it to sit at room temperature while the oven preheats.
  11. Bake the scoopable cookies until the edges and tops are golden brown. Then remove the pie dish from the oven, sprinkle the tops of the cookies with flaky sea salt, and allow them to cool slightly.
  12. Scoop the cookies out and serve with ice cream and toppings of your choice!
  • Whisk together dry ingredients.
  • Add in melted butter, sugars, and vanilla.
  • Beat in the eggs.
  • Add in the dry ingredients.
  • Fold in the chocolate chips.
  • Portion out the dough and roll into balls.
  • Arrange the balls in a pie dish.
  • Top with additional chocolate chips.
  • Bake until golden brown.

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Steps

  1. In a medium bowl, whisk together , , , and .

  2. Melt in a small butter pot.

  3. Meanwhile, add , , , and to the bowl of a stand mixer fitted with a paddle attachment.

  4. Pour the melted butter over the sugar and mix for 1 minute at speed 2, then 1 minute at speed 4.

  5. Add in and and beat until light and creamy. About 5 minutes.

  6. Add the dry ingredients to the wet ingredients in three parts, mixing between each addition.

  7. Fold in most of the and , reserving some for topping.

  8. Measure the dough into 7 balls, or about 6.2 ounces each and arrange the balls in a 9-inch pie dish, with one ball in the center and the rest around it. If desired, press additional chocolate chips into the top of the dough.

  9. Chill uncovered in the fridge for 2 hours.

  10. Remove the cookies from the oven and let them sit at room temperature while the oven preheats to 350­­°F.

  11. Bake for 25 to 30 minutes until the edges and tops are golden brown. Remove from the oven, sprinkle with , and let them cool for 10 to 15 minutes before serving.

  12. Use an ice cream or cookie scoop to scoop out the cookie portions and serve with a scoop of ice cream and any toppings you desire. The cookies are medium-rare; the center will look underdone and gooey, and the tops and sides should have a bite of chew to them.

Notes

  1. A mix of milk and semisweet chocolate chips is preferred for bakery-style flavor.
  2. Chill the dough as directed because it allows for more flavor development. You can chill them for longer if needed–up to 3 days.
  3. This is best enjoyed within 1 hour of baking, as the cookies do set up more the longer they sit.
  4. Bake to the higher end of 30 minutes if you want the center a little more done.

Nutrition

  • Calories500
  • Carbs67g
  • Protein5g
  • Fat24g
  • Saturated fat14g
  • Fiber3g
  • Sugar44g
  • Sodium358mg

Estimates per serving, when a serving size is listed.

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