Description
Viral scoopable cookies changed the way I think about baking chocolate chip cookies forever and once you try them, you will never go back to the regular drop cookie method. These are warm, gooey, pull-apart scoopable chocolate chip cookies baked together in one pan. You scoop them out like a sundae. They are soft in the center, a little crispy at the edges, and loaded with deep, nutty flavor from browned butter. Only 7 dough balls, one pan, and about 90 minutes from start to scoop most of that is just chilling time in the fridge.
Ingredients
- Wet Ingredients
- 1 cup (226g) salted butter, sliced
- 1 1/2 cups (320g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg plus 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon plain whole-milk Greek yogurt
- Dry Ingredients
- 2 1/2 cups (300g) all-purpose flour (or 1:1 gluten-free flour blend)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups (270g) semisweet chocolate chips, plus extra for topping
- Flaky sea salt, for finishing
Instructions
- Melt the butter in a small saucepan over medium heat. Whisk constantly after it melts. It will crackle, then foam, then turn a deep golden amber color that is what you want. The moment it smells nutty and turns brown (about 5 minutes), pull it off the heat. Pour it immediately into your stand mixer bowl, scraping every last brown bit from the pan. Let it cool for 5 minutes.
- Fit your stand mixer with the paddle attachment. Beat the brown butter, dark brown sugar, and granulated sugar on medium speed for about 1 minute. Add the egg, egg yolk, vanilla, and Greek yogurt. Beat until the mixture looks smooth, creamy, and almost like a thick caramel sauce — about another minute.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add them slowly to the wet ingredients with the mixer on low speed. Mix just until combined do not overwork the dough.
- Fold in the chocolate chips on low speed until just distributed through the dough. Stop there. Overmixing is the enemy here.
- Use a large scoop or spoon to portion out 1/2-cup balls of dough. Roll each one into a smooth sphere with your hands, then place them in your pan. You should get about 7 balls total. Arrange them together in your 9-inch pie pan, cast iron skillet, or 9×9 baking pan. Press a few extra chocolate chips onto the tops.
- Cover the pan and refrigerate the dough for 1 full hour. Do not skip this chilling keeps the cookies from spreading flat, deepens the butterscotch flavor, and makes the texture extra fudgy.
- Preheat your oven to 350 degrees F with the rack in the middle position. Bake for 18 to 23 minutes, until the dough balls have spread into each other and the tops are just lightly golden but the center still looks gooey and soft. Do not overbake. The cookies will continue cooking as they cool in the pan, and that gooey center is the whole point.
- Sprinkle flaky sea salt over the entire pan the second it comes out of the oven. Let the pan rest for 10 minutes, then scoop out warm portions into small bowls or sundae cups. Serve as-is or with a big scoop of vanilla ice cream.
Notes
Underbaking is essential pull the pan out when the top is just lightly golden and the center still looks soft. They will finish setting as they cool. Do not skip chilling the dough. One full hour in the fridge is what gives you that fudgy, thick texture and keeps the dough balls from spreading flat. If you only have unsalted butter, just add an extra pinch of salt to the dough. The Greek yogurt can be swapped for full-fat sour cream — same idea, same result. What pan works best? Cast iron holds heat the longest and gives you the crispiest edges. A pie pan gives a more classic round shape. A 9×9 square pan makes portions easier to cut. All three work. To store, cover the pan tightly with foil and refrigerate for up to 3 days. To reheat, scoop out a portion and microwave for about 20 seconds. If the cookies have hardened, use a knife to cut out your serving first, then warm it up. Fun add-ins: toasted walnuts or pecans, dark chocolate chips, or a swirl of peanut butter pressed into the tops of the dough balls before baking.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American