Get the Recipe: Scoopable Chocolate Chip Cookies
Warm, gooey, and over-the-top decadent. These Scoopable Chocolate Chip Cookies feature a molten dark chocolate center tucked inside thick, buttery dough. Baked in a cake pan for a soft, spoonable texture that melts in your mouth. Pure dessert bliss!
Ingredients
- 1 cup unsalted butter, room temperature
- 1.5 cups coconut sugar or light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups gluten free flour, see note
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup dark chocolate chips
- 6 squares dark chocolate
Instructions
- First, add the butter and sugar to the bowl of a stand mixer. Beat until combined.
- Then, add in the eggs and vanilla. Stir until combined.
- Mix in the flour, baking soda, and salt. Stir together. The dough will be thick.
- Fold in the chocolate chips.
- Divide the batter into 6 huge balls of dough. Flatten each dough ball and place a square of dark chocolate in the middle. Fold up the sides of each dough ball, fully enclosing the chocolate square.
- Place the 6 dough balls in an 8 inch round pan.
- Place the pan in the freezer for 30 minutes. Then, preheat your oven to 350 degrees Fahrenheit.
- Bake for 18 to 21 minutes, or until the tops of the dough balls are just slightly golden brown. These will be gooey!
- Finally, remove from the oven and dig in!
Notes
- If you are not gluten free, feel free to use regular all purpose flour.
- The cookie dough will be very thick.
- The balls of cookie dough do not need to be perfectly shaped.
- The end result will be gooey!
- Store any leftovers in an airtight container for up to 3 days.
Calories: 382kcal, Carbohydrates: 48g, Protein: 4g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 68mg, Sodium: 240mg, Potassium: 15mg, Fiber: 4g, Sugar: 14g, Vitamin A: 512IU, Calcium: 29mg, Iron: 2mg