Description
These Scoopable Cookies are soft, gooey, and perfectly sized for scooping with an ice cream scoop. A delightful treat topped with flaky sea salt and served warm with your favorite sauces or ice cream.
Ingredients
Units
Scale
Ingredients
- 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 tsp vanilla extract
- 1 3/4 cup all purpose flour (220 g)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips or chunks
- flaky salt for topping, optional
- vanilla ice cream for serving
- chocolate or caramel sauce, optional
Instructions
- Step 1: 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.
- Step 2: Once five minutes is over, add in egg and vanilla and mix until combined.
- Step 3: 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.
- Step 4: 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).
- Step 5: Place the dough balls close to each other in a deep pan (8×8 or 9×9 inch), nearly touching. Bake 9-12 minutes until golden brown on the edges and soft and gooey in the center.
- Step 6: 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!
Notes
- Flaky salt for topping is optional but adds a nice flavor contrast.
- Serving with vanilla ice cream or chocolate/caramel sauce enhances the dessert experience.
