Simply by Maha
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DessertScoopable Cookies
American · Dessert

Scoopable Cookies

These scoopable cookies are warm, gooey, and so easy to make. With crisp edges, a soft center, and lots of melted chocolate, they’re perfect served warm with a scoop of ice cream on the side.

5.0 (2 reviews)
15m
Prep
15m
Cook
30m
Total
6
Serves
easy
Level
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Instructions

  1. Mix the wet ingredients
    In a mixing bowl, combine the butter, white sugar, brown sugar, egg, and vanilla. Mix until smooth and combined.
  2. Add the dry ingredients
    Add the flour, cornstarch, baking powder, baking soda, and salt. Mix until a dough forms.
  3. Add the chocolate
    If using a chocolate bar, roughly chop it into chunks. Fold the chopped chocolate or chocolate chips into the dough.
  4. Shape the cookies
    Divide the dough into 6 dough balls and place them into a small baking tray or dish.
  5. Bake
    Bake at 400°F for 12 minutes.
  6. Serve
    Let them cool slightly, then serve warm with a side of ice cream.

About this recipe

These are my big, soft, scoopable cookies, the thick bakery kind you pile into tall mounds instead of pressing flat. You use a large scoop or a heaping spoon, drop the dough straight onto the tray in rough rounds, and leave them craggy. They bake up thick in the middle with a soft, almost underdone centre and edges that just barely set.

The trick to that bakery look is more dough per cookie, a colder dough, and pulling them from the oven before they look fully done. I keep the dough chunky on purpose so the cookies stay tall and do not melt into thin discs. Loaded with chocolate, they are the cookie people fight over.

They are endlessly adaptable, too. Whatever you fold in, chocolate chunks, chopped nuts, a swirl of something gooey, the mounding and the early pull from the oven are what keep them tall and soft in the middle instead of flat and crisp.

Per serving
  • 320Calories
  • 4gProtein
  • 16gFat
  • 42gCarbs
estimated

Good to know

Why you'll love it

  • Tall, thick mounds with a soft, gooey middle.
  • No rolling or flattening, you just scoop and bake.
  • Craggy bakery-style tops without any fuss.
  • Easy to load up with as much chocolate as you like.
  • The cold dough is forgiving and holds its shape well.
  • One big cookie feels like a real treat, not a thin afterthought.

Ingredient notes

Flour: these need enough flour to stay thick, so spoon and level carefully or weigh it. Too little and they spread flat instead of mounding.

Butter: cold or just-cool butter, not warm. Cooler butter is a big part of keeping these tall.

Sugars: more brown sugar than white keeps the centres soft and chewy, which is the whole point of a scoopable cookie.

Chocolate: go generous with chips and chunks. Big cookies can carry a lot of chocolate without falling apart.

Cornstarch: a spoonful in the dough, if you have it, helps give that soft, thick, almost cakey-but-still-chewy centre.

Tips & tricks

Scoop big, around 1/4 cup of dough per cookie, and leave the tops rough and craggy rather than smoothing them.

Chill the scooped dough mounds for at least 30 minutes, or freeze for 15, so they bake up tall instead of spreading.

Bake at 180C (350F) and pull them when the edges are set but the centres still look soft and shiny. They keep cooking on the tray.

Space them well apart, only six or so per tray, because big cookies need room.

Press a few extra chocolate pieces onto the tops before baking so they look loaded straight out of the oven.

Storage & make-ahead

Keep these in an airtight container at room temperature for up to 4 days. Their thick centres stay soft longer than thin cookies.

Freeze the raw scooped mounds on a tray, then bag them, for up to 3 months. Bake from frozen and add 3 to 4 minutes.

Warm a leftover cookie in the microwave for 15 to 20 seconds, or in a 150C (300F) oven for 4 minutes, to bring back the gooey middle.

Variations

Use a mix of dark and milk chocolate chunks for pools of melty chocolate throughout.

Add toasted chopped nuts for crunch in the thick centre.

Stir in a handful of mini marshmallows and graham pieces for a s'mores style cookie.

Swap some chocolate for chopped caramel pieces for gooey caramel pockets.

Frequently asked questions

It just means a thick, bakery-style cookie you scoop into tall mounds and drop onto the tray, rather than rolling or flattening. They bake up chunky with a soft centre and craggy top.
Usually the butter was too warm, the dough was not chilled, or there was not quite enough flour. Chill the scooped mounds well and check your flour measure, and they will mound up.
For that bakery feel, scoop about 1/4 cup of dough per cookie. They are meant to be large. Just give them plenty of room on the tray since they are big.
Pull them from the oven while the centres still look soft and a little shiny, even if they seem slightly underdone. They finish setting on the hot tray and the middle stays gooey.
Yes, and it is actually better. Scoop the mounds, chill or freeze them, and bake when you want. Cold dough holds its shape best and gives you the tallest cookies.
It helps for even sizing, but a large spoon and your hands work fine. Just keep the mounds tall and rough rather than smoothing them into balls.
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