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Deep Dish Chocolate Chip Cookies

Deep Dish Chocolate Chip Cookies


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  • Prep 5min
  • Total30min
  • Servings4

A fun way to make chocolate chip cookies a little more dressed up with ice cream and extra chocolate chips. MORE+LESS-

ByBaker Peabody

Updated March 16, 2017

Make with

Pillsbury Cookies

Ingredients

1

package (16 oz) Pillsbury™ Big Deluxe™ Cookies Chocolate Chip

4

scoops ice cream (flavor of your choice)

1/4

cup chocolate chips (garnish)

Steps

Hide Images

  • 1

    Preheat oven to 375°F. Spray ramekins with baking spray.

  • 2

    Place three of the cookie dough circles into a ramekin.

  • 3

    Press the cookie dough evenly and firmly into the bottom of the ramekins, covering the entire bottom. Do this for all four ramekins.

  • 4

    Place ramekins on a baking sheet and bake for 18-20 minutes, or until golden-brown on the edges and still a little golden and soft in the middle. If you feel they are getting too brown you can tent with foil.

  • 5

    Remove from oven and let cool for at least 5 minutes before serving, with or without a scoop of ice cream on top. (Cool completely if serving with ice cream so the ice cream does not immediately melt.) Top with extra chocolate chips if desired.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
840
Calories from Fat
400
% Daily Value
Total Fat
44g
68%
Saturated Fat
22g
110%
Trans Fat
5g
Cholesterol
105mg
35%
Sodium
440mg
18%
Potassium
210mg
6%
Total Carbohydrate
100g
33%
Dietary Fiber
0g
0%
Sugars
28g
Protein
10g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:

1 1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 Fat;

Carbohydrate Choice

6 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • Three cookies -- one dish -- one awesome delish dessert!One thing I love about Deep Dish Chocolate Chip Cookies, other than the obvious fact that they are chocolate chips cookies, is that it’s like having three cookies in one…but it’s okay because it’s only one dessert. So you get away with eating three cookies for the price of one. Yay!There is nothing better than a chocolate chip cookie fresh and hot from the oven. Deep Dish Chocolate Chip Cookies because they are baked in a ramekin they are the perfect size for a scoop of ice cream on top!Of course this could be made with any kind of cookie dough so the possibilities are pretty much endless: Oatmeal Raisin with cinnamon ice cream, Sugar Cookie with cake batter ice cream, Peanut Butter Cup with chocolate ice cream. See lots of options! Sprinkle with chocolate chips on top -- and enjoy!

Molten Deep Dish Chocolate Chip Cookies

These are awesome!! I based this recipe on my girlfriend Yael Eisenberg’s famous cookies. I make this version in 4-ounce disposable aluminum muffin tins. The cookies come out of them very easily. However, each time I go to buy them, the sizes are different from store-to-store. This means they will vary in volume, but you really can’t ruin this dish — just watch baking times. Smaller tins will bake faster and you want these a bit underdone. Larger tins can be used for a 2-person portion just use more dough and bake slightly longer. If you prepare the molten cookies in 4-inch ceramic ramekins, the cookies will be harder to remove but just as yummy, so just serve right in the ramekin. You can even top them off with some ice cream. Just warn your friends that the ramekin will be warm to the touch.
You can make the dough in advance and keep in the fridge so that you can enjoy this treat at a moment’s notice! If serving for Friday night, bake right before Shabbos and keep warm on a blech or warming tray.

Ingredients

  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon fine sea salt
  • 1 cup (2 sticks) butter or margarine, at room temperature for 15 minutes
  • 3/4 cup Sugar
  • 3/4 cup light brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 (12-ounce) bag best-quality chocolate chips (2 cups)
  • high heat or professional cooking spray
  • 1 (4-ounce) good-quality semisweet chocolate bar (I like Schmerling Noblesseuae for parve), broken into pieces on the score marks

Preparation

1 Preheat oven to 350°F.
2 In a medium bowl, whisk the flour, baking soda, and salt. Set aside.
3 In the bowl of a stand mixer, at medium-low speed, mix the butter or margarine with the sugar and brown sugar. Raise the speed to medium-high and mix until creamy, light, and fluffy. Turn the speed down a little. Add the vanilla and eggs. Mix to incorporate.
4 Add half the flour mixture. Mix. Add the remaining flour mixture and mix until just combined. Mix in the chocolate chips.
5 Spray the aluminum tins with nonstick cooking spray.
6 Fill each muffin cup or ramekin a quarter of the way with a large, ping-pong-ball-size ball of cookie dough. Flatten slightly to cover the bottom. Stack 2 chocolate squares in the center. Cover with a second walnut-sized ball of cookie dough, flattening it to completely cover the chocolate.
7 Place onto a cookie sheet and bake until tops are golden brown. Do not overbake or the end result will be doughy, not gooey. The baking time will vary from 20–25 minutes depending on the size of the tin or ramekin and the amount of dough you needed to fill it.
8 You are looking for the tops to be golden and not wet-looking. If using aluminum tins, turn each cookie out onto a plate. Serve warm.

Special instructions

These are awesome!! I based this recipe on my girlfriend Yael Eisenberg’s famous cookies. I make this version in 4-ounce disposable aluminum muffin tins. The cookies come out of them very easily. However, each time I go to buy them, the sizes are different from store-to-store. This means they will vary in volume, but you really can’t ruin this dish — just watch baking times. Smaller tins will bake faster and you want these a bit underdone. Larger tins can be used for a 2-person portion just use more dough and bake slightly longer. If you prepare the molten cookies in 4-inch ceramic ramekins, the cookies will be harder to remove but just as yummy, so just serve right in the ramekin. You can even top them off with some ice cream. Just warn your friends that the ramekin will be warm to the touch.
You can make the dough in advance and keep in the fridge so that you can enjoy this treat at a moment’s notice! If serving for Friday night, bake right before Shabbos and keep warm on a blech or warming tray.


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Chocolate Chip Cookies

Everybody has a favorite chocolate chip cookie recipe that they think is the best. Well, this one is my go-to recipe and the only one that I have used for years. Would I go so far as to say that these are The Best Chocolate Chip Cookie Ever?? Well, in my opinion, and solely mine, a resounding YES! These are truly at least, One of The Best Chocolate Chip Cookies Ever!! It produces a chewy textured cookie due to the higher ratio of brown sugar to granulated sugar, but if you like more crisp to your cookie, try exchanging those ratios so you have more granulated sugar than brown sugar.

As flavor goes, butter is a superior fat for cookies, but can also create too much spread and often burned cookies. I like to use a combination of butter with shortening, which has a higher melting temperature and keeps the spread minimal. I also use a small cookie scoop which helps to keep these cookies a bit thicker. If you prefer more spread to your cookie, try upping the baking powder a bit. I also bake on parchment paper (or a Silpat), because rather than leaving the cookies on a hot baking pan while they set, you can slide the whole sheet of parchment directly off of the baking pan to cool and then once set, transfer them to a cooling rack and reuse the parchment sheet.

When measuring the flour, make sure that you do not compact it. Rather than using the measuring cup to scoop into a canister or flour bag, use a spoon or a smaller cup to scoop the flour into your measuring cup, then level with a knife. Scooping with the measuring cup compacts the flour, causing you to use too much and making for a dry and crumbly cookie.

I love having just a bit of pecan in my chocolate chip cookies, but don't worry . there's plenty of chocolate here too, so it remains the star.

Bake half of the dough and roll up the rest in wax paper, store in a freezer bag and freeze whole for later.

Using a serrated knife, slice off cookies as desired, right out of the freezer and turning the roll occasionally to prevent flattening on the bottom. Bake as noted in original recipe, on parchment paper at 375 degrees for 12 to 15 minutes, or until edges are slightly browned. This results in a more flat cookie than using the scoop.

See more of my favorite cookie recipes on Pinterest!

If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Recipe: My Favorite Chocolate Chip Cookies

  • 2-3/4 cups of all purpose flour
  • 1 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1/2 cup (1 stick) of unsalted butter , softened at room temperature
  • 1/2 cup of Crisco vegetable shortening
  • 1/2 cup of granulated sugar
  • 1 cup of light brown sugar , packed
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup of chopped pecans
  • 2 cups of chocolate chips

Sift together the flour, salt and baking powder set aside.

In a mixer bowl, cream the butter and shortening together on medium speed add the granulated sugar and brown sugar and beat on low until well combined. Add the eggs, one a time, blending the first one in before adding the second. Add the vanilla.

Add the sifted flour mixture into the creamed mixture on low, a little at a time. Add the pecans and the chocolate chips and mix just until blended in.

Put dough into refrigerator and chill for at least 1 to several hours. When ready to bake, preheat oven to 375 degrees F. Line a baking sheet with parchment paper, and using a small cookie scoop, scoop dough onto the parchment. Bake at 375 degrees F for 12 to 15 minutes, or until edges just barely begin to brown. Rotate and/or turn the cookie sheets about halfway through.

Remove from oven and slide the parchment off onto a cooling rack allowing the cookies to rest on the parchment for about 3 minutes. Transfer cookies to a cooling rack to allow to fully cool and reuse parchment paper to continue baking though the entire batch.

I always forget to count (or maybe I eat too many in the process) but I think this makes about 4 dozen, depending on how large you make them.

Cook's Notes: Make sure that you do not compact the flour when measuring. Rather than using the measuring cup to scoop into a canister or flour bag, use a spoon or a smaller cup to scoop the flour into your measuring cup, then level with a knife. Scooping with the measuring cup compacts the flour, causing you to use too much flour and making for a dry and crumbly cookie. This recipe as written produces a chewy textured cookie due to the higher ratio of brown sugar to granulated sugar, but if you like more crisp to your cookie, try exchanging those ratios so you have more granulated sugar than brown sugar. Do not overcook.

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Deep Dish Cookie Bowls for Two

These cookies were so very easy and delicious! I highly recommend this recipe. They have a great salty sweet balance that I love.

Truly, honestly, from the bottom of my chocolate chip cookie heart… it does not get better than this.

Buttery, crisped cookie ridges with a melty chocolate and slightly underdone center is going to give you the best of both cookie worlds, all in the couch-friendly format of individual deep dish cookie bowls.

The path to a lot of the recipes on Pinch of Yum starts with me trying to solve a problem for myself. And my problem was: end of night, end of week, tired and lazy but… I wanted cookies. I’m saying it like it’s past tense but it’s just kind of my life, indefinitely.

But I didn’t want REGULAR cookies (already have those and yes they are the best ever). I was more looking for something in a warm little bowl that I could cozy up with, kind of like these raspberry crumbles – but the more wintery, deep dish cookie version of that.

I’ve been actually making these for several months now in all kinds of iterations and yes, that was a little mean of me to hold out on you for all that time.

What I landed on after eating A LOT of cookie bowls was the stuff of my lazy, weeknight, TV-watching, cooking-loving dreams.

These deep dish chocolate chip cookies are:

  • Gooey and underbaked
  • But also nice and crispy on the edges
  • Loaded with melty chocolate chips
  • Easy
  • So cozy
  • Begging for some couch time

Call someone. Cue up a show. Get your cookie bowl on.


1. In a large bowl, cream together the butter, sugar, and brown sugar for 2 minutes or until smooth and fluffy.

2. Add eggs one at a time and mix after each addition. Next, add the vanilla extract, baking soda, baking powder and salt to the cookie batter. Slowly mix in flour, one cup at a time.

3. Once the mixture is thoroughly mixed, add the chocolate chips. Spoon dough into a skillet with a thickness of around 1 inch.

4. Bake in the oven at 350ºF for 15 to 20 minutes. Remove the skillet from the oven and let cool for 5 minutes.

Optional Toppings & Assembly

1. Once cookie has cooled, top with a scoop of ice cream and drizzle with chocolate sauce.


Deep Dish Chocolate Chip Cookie Pie

Deep dish chocolate chip cookie pie? Uhhhh…yes please! Like…duh!

I love desserts that are simple yet a bit over the top. This deep dish chocolate chip cookie pie is amazing and restaurant quality! It brings to the table all the comforts of old fashioned chocolate chip cookies but simply top it with vanilla ice cream and chocolate drizzle and you have something that will wow’em!

I found this recipe scribbled on the inside of my grandmother’s Southern Living cookbook. I swear that woman has the BEST cookbook collection EVER! I can remember her making this deep dish chocolate chip cookie pie a few times growing up.

She usually made it for a Sunday dinner dessert and I always thought it was so decadent. It’s perfect for a date night dessert! The coconut, pecans, toffee, and milk chocolate goes so well together! However you can really add in whatever you’d like! Heck even just plain chocolate chips would be fab!!

I’ve told you guys before how crazy my husband is about anything chocolate chip cookie related right? Needless to say he was on cloud nine with this! Call me crazy, but I really love it when he gets this excited about something I make. He’s like a little kid anxiously waiting at the table with a big smile, a fork and knife. Adorbs!

Just like with regular homemade chocolate chips cookies, you can change up the texture with this recipe by simply increasing or decreasing the flour. 1/2 cup of flour creates a really gooey, dense chocolate chip cookie pie and 1 cup creates a more fluffier pie. I change it up depending on my mood but usually I stick with around 3/4 cups to get the best of both worlds.

You’ll want to watch it for the last 10 minutes of cooking to keep from over cooking it. When I pull mine out of the oven it still appears to be a bit underdone, but as it cools offs it gets to that perfect texture that I just love!

Watch me make this deep dish chocolate chip cookie pie from start to finish!


Ingredients for This Recipe

This deep dish chocolate chip cookie for one has a short ingredient list, making it ideal for spur-of-the-moment cravings. Here is what you will need:

  • Butter: This recipe calls for melted butter rather than softened. Since you’ll be baking this cookie in a ramekin, you don’t have to worry about the cookie spreading all over a baking sheet. By using melted butter, you don’t need a mixer and it creates a chewier cookie.
  • Sugar: I used a blend of granulated sugar and brown sugar in this recipe.
  • Egg yolk: You can either discard the egg white or use it in a recipe like these candied pecans (one of my favorites!).
  • Vanilla extract: Use pure vanilla extract for the best flavor.
  • All-purpose flour: One important thing with the flour is to make sure to spoon and level it, don’t scoop it from the container. I wrote a post on why it’s important to spoon and level your flour here. Just make sure to measure the flour correctly so you end up with a soft and chewy cookie and not a cakey cookie.
  • Baking soda: Helps the single serve cookie rise in the oven.
  • Salt: Enhances the overall flavor of the cookie.
  • Semi-sweet chocolate chips: You can feel free to use as much chocolate as you like, I prefer to use between 2 to 3 tablespoons and sprinkle extra on top as well. You can even swap out the chocolate chips with your favorite cookie mix-ins.


Your Best Chocolate Chip Cookie Ever Is Made in a Cast-Iron Skillet

A cast-iron skillet isn&rsquot just for dinner&mdashit&rsquos also for dessert.

It’s not hyperbole to say that we love our cast-iron skillets. The relationship between a Southern cook and their cast iron is one that’s forged over many years, recipes, challenges, and triumphs in the kitchen. Keeping it seasoned, tending it carefully, and using it regularly ensures it’s always ready to crisp up vegetables, bake a chicken pot pie, and even make mac and cheese. Seasoned home cooks know that cast iron isn’t just for dinner, though. It’s also a trusty tool that can help out when making dessert. There’s one dessert, in particular, in which cast-iron unexpectedly shines, and that’s in a deep-dish skillet cookie.

On Instagram, Southern Living has been inviting readers to bake along with us using the hashtag #SLBakes. There’s a new recipe each Sunday, and one week found us baking up our go-to, super customizable recipe for deep-dish skillet cookies. What did we find when we pulled our cookies out of the oven? A crisp, crunchy exterior (thanks to the hot cast iron) and an impossibly chewy interior. In a phrase? A perfect cookie. Once we let it cool and cut it into wedges for serving, we realized that this recipe is truly the best of all possible worlds.

If you want to dust off the cast iron and try your hand at this delicious recipe, you can find it at southernliving.com. Customize it to your heart’s content—the recipe on the website includes several variations, including pecan praline, strawberry shortcake, Mississippi mud, grasshopper, and hummingbird cookies. They’re all delicious, but we’re partial to the classic chocolate chip.

Cast iron has always been a go-to tool in our kitchen, and it can come through in a big way when making chocolate chip cookies—namely, our new favorite deep-dish skillet cookie. Try it for yourself and let us know how you like the chewy, chocolatey results. And for tips on taking care of your cast iron, check out our how-to guide.

What cookie recipes have you baked in your kitchen lately? What are your absolute favorite cookie recipes of all time?


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We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!



Comments:

  1. Corby

    What a sympathetic phrase



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