Crispy on the edges, chewy and soft in the center. These deep dish chocolate chip cookies are perfect to give as gifts or share with a sweetheart. Make sure to enjoy warm—so delicious and gooey!
Watch our step by step video!
Last year I made a batch of jumbo chocolate chips cookies for a dessert auction. 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.
I’m back with my giant cookies, this time in deep dish form. Like my other cookies, these are made using 1/2 c. of cookie dough, but instead of flattening on the pan, they bake up perfectly in my baking liners.
These baking liners are not to be confused with muffin liners. These are much thicker and are coated with a non stick surface inside. They are perfect for deep dish cookies and tarts. The first time I saw baking liners like these was at IKEA years ago. I was so intrigued! I bought a set and used them to make little cakes for Ruby’s first birthday.
Deep Dish Chocolate Chip Cookies
Because the cookies are the size of 4 cookies, they are perfect to share. Make a batch for Valentine’s Day! You can even add a scoop of vanilla ice cream to the center while they are warm.
I added a chocolate heart to each one, pressing it in gently as soon as the cookies came out of the oven. These Hershey hearts taste just like Hershey kisses. You can also use Reese’s or Dove heart candies.
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 air tight container.
To reheat cookies, microwave for 5-8 seconds.
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Deep Dish Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 1 1/4 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 Tbsp. vanilla
- 1 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 1/2 cup flour
- 2 1/2 cup chocolate chips divided
- 10 chocolate heart candies
- baking liners
Instructions
- Preheat oven to 375 degrees.
- Cream butter and sugar.
- Add eggs, one at a time. Mix.
- Mix in vanilla.
- Add dry ingredients.
- Stir in 2 c. chocolate chips.
- Arrange 6 baking liners on each tray.
- Fill each liner with 1/2 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.
Nutrition
If I don’t have the cookies liners, can you think of a substitute, maybe heavy cupcake baking cups?
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 🙂
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?
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!
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
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/