Who doesn’t love a warm chocolate chip cookie? I saw this recipe and knew I had to try it out. These deep dish cookies taste like they came out of a fancy restaurant for someone’s birthday. The inside is slightly undercooked, the top is crisp, and the entire thing is sinfully delightful. Add a small scoop of vanilla ice cream, and you’ll be in heaven. The fun thing about these is that they are in individual servings, although, I would definitely opt to share mine with someone else! The recipe makes 12 deep dish cookies, so I made four, and froze the rest of the dough in two separate zip-top baggies for future use. I’m not sure how long they will last in the freezer though…
Impress your family with this dessert this holiday season! You can thank me later.
Deep Dish Cookie Pies
Source: Dainty Chef
Servings: 12 cookie pies
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2 sticks unsalted butter, cool and cubed in 1/4-inch
1/2 cup granulated sugar
1 1/2 cup brown sugar
2 tsp vanilla extract
2 cups chocolate chips (I used dark chocolate chips)
vanilla ice cream for serving
1. Preheat oven to 375 degrees. In a medium bowl, combine flour, salt, baking powder and baking soda. Set aside.
2. In the bowl of a stand mixer, cream together butter and sugars until light and fluffy. Continue mixing and add eggs and vanilla. Mix until well combined. Slowly add in dry ingredients until well incorporated. Fold in chocolate chips.
3. Fill ramekins about 3/4 full with raw, room temperature dough. Place on baking sheet and bake 18-20 minutes, until top becomes slightly golden brown. The inside will be slightly under-baked. Top with vanilla ice cream and serve.