Scoopable Brown Butter Chocolate Chip Cookies

After weeks of seeing these all over TikTok, I did it. I finally tried the VIRAL SCOOPABLE COOKIES using my Brown Butter Chocolate Chip Cookie recipe, and let’s just say, they did not disappoint.

These scoopable chocolate chip cookies are everything you could want in a dessert: deliciously rich from brown butter, a little messy, incredibly gooey, and SO fun to make.

Serve with a scoop of vanilla ice cream just like a sundae, and enjoy the perfect treat for celebrating life’s events, big or small.

Wait, what are scoopable cookies?

If you haven’t seen the latest viral internet craze, OMG, you’re in for a real treat. We’re basically taking cookie dough (in this case, my famous Best Brown Butter Chocolate Chip Cookies), rolling it into GIANT cookie dough balls, and baking it into a big, gooey, cookie dessert that you can scoop out with a spoon.

Have you ever thought, “I wish I didn’t have to roll 24 cookie dough balls”? Then this recipe is for you.

Ingredients in these scoopable chocolate chip cookies

Rich brown butter, more dark brown sugar than white sugar, a little yogurt — all of these will give you the most perfect, scoopable brown butter chocolate chip cookies. Here’s everything you need:

• Butter: I like to use salted butter for extra flavor, but unsalted will work just fine.
• Sugar: we’re using a mix of mostly dark brown sugar and a bit of granulated sugar to give the cookies more of a rich molasses flavor.
• Eggs: you’ll need 1 egg and 1 egg yolk for the proper amount of fat.
• Yogurt: a touch of yogurt helps activate the baking soda to make the cookies deliciously moist.
• Flour: we’re using regular all-purpose flour. See below for a gluten-free option!
• Baking staples: you’ll also need vanilla extract, salt, and baking soda.
• Chocolate chips: I like to use semi-sweet chocolate chips, but feel free to use any you’d like!

An easy gluten-free substitute

Feel free to use 1:1 gluten-free all purpose flour to keep these scoopable cookies gluten-free!

Choose your pan shape

You can bake these scoopable cookies in any of these pans:

• 9-inch pie pan
• 9 or 10-inch cast iron skillet
• 9×9-inch square baking pan

How to make scoopable chocolate chip cookies

1. Make the dough. Start by making the cookie dough as you normally would.
2. Scoop it BIG. Instead of scooping small cookie dough balls, you’ll then grab 1/2 cup of dough (yes, that much), roll it into a sphere, and place it in your pan. You should get 7 large dough balls.
3. Let it chill. Just like with my regular brown butter chocolate chip cookies, be sure to chill the dough in the fridge after scooping.
4. Bake them up. After chilling, bake the cookies until just BARELY golden brown on the edges. We want these to be extra gooey, fudgy, and scoopable! Sprinkle with sea salt before serving, if you’d like.

Tips for making scoopable cookies

• Use room temperature ingredients. Make sure your brown butter has completely cooled, and use room temperature eggs so that the wet ingredients don’t coagulate.
• Don’t overmix. Mix the dough until it’s just combined; otherwise, the cookies may come out denser, flatter, and a little greasy from the excess air.
• Chill the dough. I know you want to get to the good part (eating the cookies!), but it’s SO important to chill the dough in the fridge for at least 1 hour. This allows the butter to solidify to prevent spreading and melds all of the flavors together.
• Top with chocolate. With all cookie recipes, remember to add extra chocolate chips on top of the dough balls before baking so they look super chocolate-y and pretty!

The best way to serve them

Now that you have giant, ooey-gooey chocolate chip cookies in your pan, it’s time to dig in! I like to scoop the cookies into bowls or sundae cups with vanilla ice cream. They’re meant to be messy, imperfect, and eaten with a spoon.

Storing tips

• In the fridge: Cover the pan with foil and refrigerate for up to 3 days. To reheat, warm portions of the scooped cookies in the microwave for about 20 seconds. You may need to use a knife to cut out portions of the leftover cookies since they’ll harden in the fridge.
• In the freezer: I recommend freezing the cookie dough before baking so that you can scoop and bake when you’re ready. Feel free to roll the dough into the 7 big cookie dough balls, freeze for 30 minutes, then place them in reusable, freezer-friendly bags. When you’re ready to bake, place them all in your pan and add a few extra minutes of baking time!

Tools you’ll need

• Saucepan
• Whisk
• Stand mixer or hand mixer
• Mixing bowls
• Large cookie scoop
• Pie pan, cast iron skillet, or square pan
• Sundae cups

Get all of my fav kitchen tools here!

More desserts you’ll love

• S’mores Peanut Butter Cookie Skillet (or bars!)
• Strawberry Crisp with Peanut Butter Oatmeal Cookie Crumble
• Fudgy Flourless Almond Butter Brownies (gluten free + dairy free)
• Salted Tahini Butterscotch Cookie Skillet
• Grain Free Tahini Chocolate Chip Cookie Cake

Get all of my dessert recipes here!

I hope you love these scoopable brown butter chocolate chip cookies! If you make them, be sure to leave a comment and a rating so I know how you liked them.

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Scoopable Brown Butter Chocolate Chip Cookies

5 from 5 votes

byby :Monique Volz of AmbitiousKitchen.com

Leave A Review Print Recipe

Prep Time 1 hour hour 40 minutes minutes

Cook Time 22 minutes minutes

Total Time 2 hours hours

ServesServes 10 servings

My famous, chewy brown butter chocolate chip cookies in a fun, scoopable form! These viral scoopable cookies get baked all together in a pan, "deep-dish" style, with golden, crispy edges and extra gooey middles. Spoon them into bowls with vanilla ice cream and dig into this incredible dessert.

Ingredients

• Wet ingredients:
• 1 cup (226 grams) salted butter*, sliced
• 1 ½ cups (320 grams) packed dark brown sugar
• ¼ cup (50 grams) 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 ½ cups (300 grams) all-purpose flour*
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cups (270 grams) semisweet chocolate chips, plus a few more for topping
• Flaky sea salt (I like Maldon)

Instructions

• Brown the butter: Melt the butter in a small saucepan over medium heat. Once melted, whisk constantly; the butter will begin to crackle, then foam. After a few minutes, the butter will begin to turn a golden amber color. As soon as the butter turns brown and gives off a nutty aroma, 5 minutes, remove from the heat and immediately transfer the bowl of a stand mixer, scraping all the butter and brown bits from the pan. Set aside to cool for 5 minutes.
• Mix the wet ingredients: In the bowl of the stand mixer fitted with a paddle attachment, mix the brown butter, brown sugar, and granulated sugar on medium speed until well combined, about 1 minute. Beat in the egg, egg yolk, vanilla, and yogurt until the mixture is smooth and creamy and similar in appearance to a caramel sauce, about 1 minute. (Alternatively, you can do this with a whisk; it will take roughly the same amount of time.)
• Prepare the dry ingredients: In another large bowl, whisk the flour, baking soda, and salt until well combined. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients and mix just until combined, about 1 minute. Add the chocolate chips and mix on low speed until just incorporated into the dough (don’t overmix!)
• Scoop the dough: Use a large cookie scoop or spoon to measure a ½ cup (6 ounces) ball of dough. Use your hands to roll the dough ball into a sphere, then place it in a 9-inch pie pan, a 9- or 10-inch cast iron skillet, or a 9x9-inch square baking pan. Repeat with all of the dough – you should get 7 balls; if you have a little dough left, you can make the center ball extra big! Top the dough balls with 2 more tablespoons of chocolate chips.
• Chill: Place the pan in the fridge to chill for 1 hour. (Chilling the dough will allow the flavors to come together, the butter to solidify so that the dough does not spread too much, and the sugar to concentrate into a deeper butterscotch flavor. Please note that the dough needs to chill to be perfect. Have patience, because the results are worth it!)
• Bake: After the dough has been in the fridge for 1 hour, place your oven rack in the middle of the oven and preheat to 350°F. Bake the cookies for 18 to 23 minutes, or until the cookie dough balls have spread into each other and are just lightly golden brown on top but still very gooey in the center. It’s VERY important to not overbake the dough, or it will be dry instead of fudgy. UNDERBAKING IS ESSENTIAL! Sprinkle flaky salt over the pan right when it comes out of the oven.
• Let the pan cool for 10 minutes before scooping out servings into small bowls or sundae cups. Enjoy as-is or with a scoop of vanilla ice cream.

Recipe Notes

*To make gluten-free: simply use a 1:1 gluten-free all purpose flour.

To store: Cover the pan with foil and refrigerate for up to 3 days. To reheat, warm portions of the scooped cookies in the microwave for about 20 seconds. You may need to use a knife to cut out portions of the leftover cookies since they’ll harden in the fridge.

Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats