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!

A scoop in a dish of chocolate chip cookies.

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!

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Rebecca’s Recipe Review

Taste: Classic buttery chocolate chip cookies loaded with chocolate and sea salt!

Texture: Soft, gooey center filled with melted chocolate, with a slight crust of chewy cookie.

Ease: 4/10

Pros: Easy to make and fun to serve!

Cons: Requires 2 hours of chilling for best flavor.

Would I Make This Again? Yes, these are so good!

Close up of a sundae dish filled with scoopable chocolate chip cookie and vanilla ice cream.

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!

Ingredients to make scoopable chocolate chip cookies on a table.

How To Make Scoopable Cookies

Whisk all-purpose flour, malted milk powder, cornstarch, and baking soda together in a medium bowl.
Melt the salted butter.
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.
Pour the melted butter into the stand mixer bowl and mix.
Add the large egg and the additional large egg yolk, and beat until the mixture is light and creamy.
Mix the dry ingredients into the wet ingredients in three parts, mixing after each addition.
Fold milk chocolate chips and mini semi-sweet chocolate chips into the cookie dough.
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.
Chill the cookie dough balls in the fridge uncovered.
Remove the pie dish of cookie dough from the fridge and allow it to sit at room temperature while the oven preheats.
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.
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.

To enjoy the best flavor, this cookie dough does need to be chilled for at least two hours. This allows the ingredients to meld together for more flavor development. You can chill the pie dough for up to 3 days, which works great for prepping this dessert the night before or the morning of!
A 9-inch pie dish will fit 7 balls, each about 6.2 ounces. This is the perfect cookie dough ball-to-pie-plate ratio that allows the cookies to bake together, giving us the viral scoopable setup.
This scoopable cookie dessert is best enjoyed within an hour of baking to enjoy that ooey-gooey, medium-rare cookie texture! After that, the cookies do start to set up.
Keep in mind that the goal of this dessert is to have medium-rare cookies. Meaning the center will look underdone and gooey, but the tops and sides should have a bite to them. If that doesn’t sound appealing to you, feel free to bake the cookies to the higher end of the 30-minute range to allow for a center that’s a little more done.
Since malted milk powder doesn’t affect the cookie’s structure, you can omit it; if you don’t have any on hand, powdered coffee creamer would be a great substitute.
Vanilla bean paste can be swapped out for an equal amount of vanilla extract.
While a mix of milk and semi-sweet chocolate is best for a bakery-level flavor, you can just use all of one kind.

A pie dish filled with baked scoopable chocolate chip cookies.

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Did You Make This Recipe?

If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.