Description
These scoopable cookies are a warm, gooey dessert perfect for sharing, baked in one dish and served straight from the pan for a cozy treat.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup butter, melted (Make sure it's not scorching hot.)
- 1 cup brown sugar (For moisture and rich flavor.)
- 1/2 cup white sugar
- 1 large egg
- 1 large extra egg yolk (For a softer middle.)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/4 cups all-purpose flour (Spoon and level to prevent cakiness.)
- 1 teaspoon baking soda
- 1 tablespoon cornstarch (Optional, keeps cookies softer.)
- 1/2 teaspoon salt (Enhances the chocolate flavor.)
Chocolate
- 1 cup chocolate chips (Use regular chips in the dough.)
- 1 cup chopped chocolate bars (For the gooey centers.)
Instructions
Preparation
- Preheat the oven to 350°F and lightly grease an 8×8 or 9×9 inch baking dish or line it with parchment paper.
- In a mixing bowl, whisk melted butter with brown sugar and white sugar. Add egg, extra yolk, and vanilla.
- Stir in flour, baking soda, cornstarch (if using), and salt until you do not see dry flour.
- Fold in chocolate chips or chunks, reserving some for the top.
- Press half the dough into the dish, scatter chopped chocolate in the middle area, leaving a border near the edges. Add remaining dough on top and lightly press. Add the reserved chocolate chunks on top.
Baking
- Bake for 18 to 25 minutes, checking at 18 minutes. The center should be puffed, slightly shiny, and still soft.
Serving
- Let it cool for 10 to 15 minutes before scooping.
Notes
Use a metal pan for crisp edges. Store any leftovers in an airtight container for up to 5 days. Reheat gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 160
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 3
