I’m not even going to pretend I’m sorry about this.
Because weeks are too long and weekends are too short and sometimes you just need a cookie that’s 2 inches thick.
Topped with ice cream.
And chocolate syrup.
It’s been one of those weeks.
One of those running behind on everything, laundry flowing out of the baskets, pizza stain on your nice white skirt kind of weeks.
But there’s a bright spot at the end of this week.
And it’s waiting in a pool of gooey, underbaked, chocolate chip cookie dough glory.
I’m sure you remember the battle of the chocolate chip cookies. It was epic. It was melty. It was chewy, thick, soft, puffy.
The winner for best overall chocolate chip cookie was divided, but I will say there’s a clear victor when it comes to the deep dish chocolate chip cookie.
It’s The Chewy. One thousand million katillion times over, The Chewy.
Impossibly rich, buttery, caramel flavor with a golden top and a molten, gooey, chewy middle.
Making one of these really couldn’t be simpler. Whip up a batch of The Chewy cookie dough, scoop 1/2 cup (yes, you heard me right…just try to erase that number from your mind while you’re eating it) portions of dough into greased ramekins, and bake for about 20 minutes.
You could technically halve the recipe if you wanted to make only one or two cookie sundaes. But considering it’s almost as easy to make a full batch, and that this dough freezes beautifully, and that having cookies at the ready at any moment is one of the best feelings in life, I don’t think I can recommend it. Plus, why would you want only one deep dish cookie sundae? Clearly these are meant to be gawked over by a large group of friends.
When you take these from the oven they’ll be golden and puffed, but if you leave them a tad underbaked, the middles will sink. This is a good thing, because it creates the perfect little nest for a scoop of vanilla ice cream.
Scoop the ice cream over the cookie while it’s still warm and you’ll have a perfect landslide of sweet cream mingling with chocolate cookie dough. It’s heaven.
So tonight…grab your sweatpants, a couple girlfriends, and some deep dish cookies and settle in for a Dr. Quinn Medicine Woman marathon.
You heard me right.
Dr. Quinn, Sully, and the whole gang are now streaming on Amazon Prime.
Cancel your weekend plans. You just got better ones.
Deep Dish Chocolate Chip Cookie Sundaes
- 2 sticks unsalted butter, melted
- 2 1/4 cups bread flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup sugar
- 1 1/4 cups brown sugar
- 1 egg
- 1 egg yolk
- 2 Tablespoons milk
- 1 1/2 teaspoons vanilla extract
- 2 cups chopped semi sweet chocolate*
- Whisk together flour, salt, and baking soda in a medium bowl.
- Pour the melted butter into a large bowl. Add the two sugars. Beat the butter and sugars together with an electric beater or whisk. Add the egg, yolk, milk, and vanilla and beat until combined. Slowly add the flour mixture until combined. Stir in chocolate chips or chunks
- Chill the dough for 30 minutes or overnight.
- Heat oven to 375 degrees. Grease the ramekins with butter or cooking spray. This recipe will make about 6 standard ramekins, but you can also just make a few at a time if you prefer.
- Scoop ½ cup portions of dough into the greased ramekins. Place on a baking sheet and bake for 18-21 minutes or until outsides are golden and set and insides are still a bit puffy and soft. (That's just my preference...you can bake longer if you want them set all the way
- Remove from oven. Top with vanilla ice cream and chocolate syrup. Serve warm.
- Note: Leftover dough can be scooped into 2 Tablespoon round portions and frozen for future cookies. ?
Recipe by Neighborfood