Deep dish chocolate chip cookies are perfect to give as gifts or share with a sweetheart. Crispy on the edges, with a soft, gooey center. Serve warm with a fork!
You might also like my family-sized skillet cookie (baked in a cast iron skillet), classic chocolate cake, or copycat cosmic brownies!
I made a batch of deep-dish chocolate chip cookies for a dessert auction a few years ago. They sold for $50! There's just something about a jumbo cookie that makes it such a treat. Especially when it is the size of 4 cookies.
Side note: If you use red baking liners, these are a close copycat of Jack-Jack Cookie Num Nums from the Disneyland Resort!
Why I Like This Recipe
- Simple ingredients. The recipe for chocolate chip cookies is simple and basic, but yields large, gooey cookies.
- Easy to customize. I added a chocolate heart to each one, pressing it in gently as soon as the cookies came out of the oven. You can also drizzle the cookies in chocolate, add sprinkles, or press a seasonal chocolate into the center (Reese's ghost, etc.), to customize them!
- Soft and gooey. The cookies are delicious served warm or at room temperature, but I prefer them warm. Eat with a spoon and a scoop of ice cream if you'd like! To warm them on day two, simply reheat in the microwave for 5-8 seconds.
- Great for gift-giving. Deep-dish cookies make the best gifts. Package in a cellophane bag with a ribbon!
What Others Are Saying
Loved making these!---Becky
Made these, and they were a big hit. I'm back to make a second batch for the family.---David on FB.
Made these in regular-sized muffin cups and baked them for a few minutes less. They were deep dish and yummy.---Mae on Pinterest
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Tips and Tricks
- Baked in liners. These are made using ½ c. of cookie dough, but instead of flattening on the pan, they bake up perfectly in my baking liners. Baking liners are not to be confused with muffin liners. These are much thicker and have a nonstick coating inside. They are perfect for deep-dish cookies and tarts. My favorite baking liners are often sold out. You might try these ones or these ones. I've purchased them at Home Goods a few times as well.
- Warming instructions. If you decide to make my deep-dish cookies, be sure to let the teacher know that they are best served warm! Just heat in the microwave for 5-8 seconds, and they'll be all warm and gooey!
- Storage. One batch makes 10 deep-dish chocolate chip cookies. Like any cookie, they are best right out of the oven but will stay fresh for a few days if stored in an airtight container.
Ingredients
- Butter: I bake exclusively with salted butter, but you can use unsalted butter if you'd like.
- Brown sugar and white sugar: I always use a combination of brown and white sugar for softness and flavor.
- Eggs
- Vanilla extract: If you haven't tried making your own vanilla extract, I highly recommend trying it!
- Baking soda, baking powder, and salt: For leavening and flavor.
- All purpose flour
- Chocolate chips: any variety you'd like. I like using semisweet chocolate chips or a combination of semisweet and milk chocolate chips.
See the recipe card for full information on ingredients and quantities.
How To Make Deep Dish Chocolate Chip Cookies
Step 1: Preheat oven to 375 degrees. Cream butter and sugars until light and fluffy. Add eggs and vanilla extract.
Step 2: Add baking soda, baking powder, and salt, then mix in flour (slowly). Stir in chocolate chips.
Step 3: Arrange large baking liners on each baking sheet. Fill each liner with ½ c. cookie dough. Press the dough down to flatten. Sprinkle each cookie with a few extra chocolate chips (optional).
Step 4: Bake for 13 minutes, or until the edges are golden.
Deep Dish Chocolate Chip Cookies FAQs
This recipe makes 10 deep-dish cookies. Each cookie is ½ cup of cookie dough, which is significantly more cookie dough than a classic chocolate chip cookie.
Yes, and I highly recommend doing so. Heat in the microwave for 5-8 seconds, and they'll be all warm and gooey!
I bake my deep-dish cookies in these baking cups. They are nice and sturdy and make the perfect dish to eat the hot cookie out of.
More Cookie Recipes To Make
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Deep Dish Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 ¼ cup light brown sugar
- 1 cup white sugar
- 2 eggs
- 1 Tbsp. vanilla extract
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ teaspoon kosher salt
- 3 ½ cup all purpose flour
- 2 ½ cup chocolate chips divided (milk chocolate or semisweet)
- 10 chocolate heart candies (optional)
- baking liners
Instructions
- Preheat oven to 375 degrees.
- Cream the softened butter and sugar in a large bowl with an electric mixer or stand mixer.
- Add eggs, one at a time. Mix.
- Mix in vanilla.
- Add dry ingredients to wet ingredients.
- Stir in 2 c. chocolate chips.
- Arrange 6 baking liners on each baking sheet.
- Fill each liner with ½ c. cookie dough.
- Press dough down to flatten. Sprinkle each cookie with a few extra chocolate chips.
- Bake 13 minutes or until edges are golden.
- Press chocolate heart into the center of each cookie as soon as cookies come out of the oven.
Notes
Nutrition
Variations: add walnuts or pecan or use a mixture of white chocolate chips and semisweet chocolate chips!
Linda says
Such a neat idea, what about using a muffin top pan. My pan is silicone and the width is 3 inches by 3/4 inch in depth. I know I would need to reduce the amount of batter in each and baking time. Just recently started following you and have enjoyed everything.
Brandy says
Linda, I think that would be a great idea!
Anne says
I was hoping to make these about a week ahead, do think they will freeze well? I apologize if I missed this info in the comments!
Brandy says
You can freeze them! I think they are best served warm so you can thaw them then reheat in the microwave, no problem!
rose333 says
Will a 4 1/2" springform pan make a good substitution for the liners?
Brandy says
I think that could work!
Becky says
Loved making these! Do you have a double chocolate chip cookie recipe for these? I'm just unsure how much cocoa powder to add to this one.
Thanks
Brandy says
I’m so glad you liked these! I have a double chocolate cookie that you could easily convert for this. Hmmm…maybe I should just create a new recipe post. Thanks for the idea! With a scoop of ice cream it’s be delish! Here is the other recipe: https://gluesticksblog.com/favorite-double-chocolate-chip-cookies/
KARIE ANDERSON says
My original chocolate chip cookie recipe does not call for baking baking powder. If I do add the baking powder you suggest, plus the baking sodq that I do use what will it do to my cookies?
Brandy says
Hi Karie! I'm not sure I understand your question. Are you asking what will happen if you add baking powder to your original chocolate chip cookie recipe? I'm not sure what the baking powder does for the cookie dough so I'm not sure how it would change other recipes. Sorry I'm not more help!
Paula Harris says
If I don't have the cookies liners, can you think of a substitute, maybe heavy cupcake baking cups?
Brandy says
Hi Paula! You can use cupcake cups, the cookies will just be a little smaller. You may need to adjust the cooking time as well 🙂