Recipe for Deep Dish Chocolate Chip Cookies – There’s nothing like a good chocolate chip cookie, unless of course, if it’s more than an inch thick, freshly baked, hot out-of-the oven, rich and delicious topped with scoops of vanilla ice cream and served in its own deep dish.
Deep Dish Chocolate Chip Cookies
There’s nothing like a good chocolate chip cookie, unless of course, if it’s more than an inch thick, freshly baked, hot out-of-the oven, rich and delicious topped with scoops of vanilla ice cream and served in its own deep dish.
Ingredients
- 1 stick (113g) butter
- 1 cup chocolate chips (about 1/2 of a 12-oz bag)
- 1 ¼ cup (175 g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- ½ cup (100g) light brown sugar
- 6 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 large egg
Instructions
- Mix flour, baking soda and salt together in a bowl and set aside.
- Beat butter and sugars together with an electric mixer on medium speed until well mixed, about 1 minute. Beat in egg and vanilla. Blend on medium speed for 30 seconds. Don’t worry if mixture looks curdled.
- Scrape down the bowl and beater and beat in flour mixture on low speed, until just a few dry streaks remain.
- Use a rubber spatula to fold in the chocolate chips.
- Preheat oven to 350ºF (175ºC). Lightly grease ramekins.
- Fill ramekins about ½ way up with cookie dough, maximum (the dough rises when confined). Place ramekins on a baking tray and bake until tops are golden brown, 15-25 minutes, depending on size of ramekin (my 3” took about 20 minutes.)
- You want the cookie to be slightly undercooked for a gooey result, but not doughy. Keep a close eye on things after the first 12 minutes.
- Remove from oven and eat immediately, with or without ice cream.
Recipe and Photo: Chicho’s Kitchen / CC BY
