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–+ servings
Deep Dish Chocolate Chip Cookies

Deep Dish Chocolate Chip Cookies: Thick, Gooey Perfection

Enjoy the indulgent flavors of Deep Dish Chocolate Chip Cookies, a delightful twist on a classic dessert with a gooey center and crispy edges.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 sticks Salted Butter Adds richness and flavor. Substitution Note: Use unsalted butter and add 1/2 teaspoon salt if desired.
  • 3/4 cup Granulated Sugar Provides sweetness and structure. No substitutions recommended.
  • 3/4 cup Light Brown Sugar Enhances chewiness and adds a caramel flavor. No substitutions recommended.
  • 2 Large Eggs Contributes moisture and richness. Ensure eggs are at room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract Imparts flavor depth. Substitution Note: Use pure vanilla for optimal flavor.
  • 2 3/4 cups All-Purpose Flour Forms the cookie structure. Substitution Note: Whole wheat flour can be used for a healthier option.
  • 1 teaspoon Baking Soda Acts as a leavening agent. No substitutions recommended.
  • 1/2 teaspoon Salt Balances sweetness. No substitutions recommended.
  • 2 cups Semi-Sweet Chocolate Chips Provides the iconic chocolate flavor. Substitution Note: Use milk or dark chocolate chips to change flavor profile.
Optional Topping
  • Sea Salt Adds contrast to sweetness. Use flaky sea salt for the best effect.

Equipment

  • stand mixer
  • Muffin Pan
  • spatula
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line with parchment paper.
  2. In a stand mixer, combine the cubed cold salted butter with both granulated and brown sugars. Beat on medium speed until light and fluffy, about 3 minutes. Gradually add the eggs one at a time, mixing well after each, followed by the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, and salt until well-combined.
  4. Gradually add the dry mixture into the wet ingredients in the stand mixer. Mix on low speed until just combined to avoid overmixing.
  5. Gently fold in the semi-sweet chocolate chips by hand with a spatula.
  6. Portion the dough into the prepared muffin cavities, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until the tops are golden brown and the centers appear set yet soft.
  8. Remove the muffin pan from the oven and let cool for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For enhanced flavor, refrigerate dough for up to 24 hours before baking. Cookies can be served with a scoop of vanilla ice cream or warm caramel drizzle.

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