img_0826I saw these cookies selling on one of the online bakeries and they looked so real and cute. It took a few experiments to get my cookies to hold its shape. The first few times I used the wrong type of ice cream scoop and the shape just wasn’t right. The cookie also went quite flat after baking so I was left with a batch of chocolate cookies. The taste was good but just not the right texture. After a few more trial and error, they finally turned out more like an ice cream scoop. I will continue to test out different flavours and share with you all.

Here’s the recipe for Chocolate ice cream scoop cookies that makes 9 cookies (I used a 3cm ice cream scoop):


  • 100 grams of butter softened at room temperature (室溫牛油)
  • 60 grams of powder sugar / icing sugar (糖霜)
  • 165 grams of bread flour (高筋麵粉)
  • 10 grams of unsweetened cocoa powder (無糖可可粉)
  • 1 teaspoon of vanilla extract (雲呢拿香油)
  • 3 tablespoons of mini chocolate chips (朱古力豆)
  • pinch of salt (鹽)

Method (I used by standing mixer but you can always mix by hand or a hand mixer)

  1. Sift together the cocoa powder and bread flour. Set aside.
  2. Sift the powder sugar. Set aside.
  3. Add the butter in a large mixing bowl and beat at medium speed for around 30 seconds.
  4. Add the powder sugar to the butter and beat at low speed until well incorporated(around 20 seconds). Turn your mixer to medium speed and continue to beat for 1-2 minutes until light and fluffy. (The photo below is for my matcha version which I sub the cocoa powder with 10grams matcha powder).
  5. Add the vanilla extract to the butter and continue to beat for 30 seconds. Turn off the beater / mixer.
  6. Add the flour, salt and cocoa powder to the batter. Turn on your mixer at low speed (as you don’t want your face covered in cocoa powder!) and beat until well incorporated. Do not over mix. Add your chocolate chips and mix for 20 seconds until well incorporated.
  7. Using an ice cream scoop, scoop some batter and making sure you fill your ice cream scoop as shown below. Place each scoop of batter onto a baking paper.
  8. Freeze your ice cream scoop cookie dough for at least 1 hour. You can make ahead the cookie dough and freeze for up to 1 month. Bake whenever you want some cookies. img_0823
  9. 15 minutes before you bake your cookies, preheat the oven to 160C. Remove your cookies from the freezer and bake at 15 minutes at 160C.  Remove baked cookies from oven and let them sit on your baking sheet for 1 minute.img_0825
  10. Cool your cookies on a wire rack for 30 minutes or until cool enough to handle. Enjoy or you can store them in an airtight container for 3 days.


1. You must use powder sugar. White sugar will flatten out your cookies.

2. Freezing your cookies is a crucial step and there is no need to defrost / thaw your cookies before baking. Bake them frozen so that they keep their shape.

3. I tested the recipe with cake flour. It was more crumbly and I prefer a chewy cookie. You can also use the same amount of all purpose flour if I don’t have bread flour.

 If you have tried and made any improvements please feel free to share. Tag pictures of your finished product at #fithehungryrunner. Happy baking!

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